Vegan Rise and Shine Boozy Muffins

2.5 cups all-purpose flour
1 Tbsp baking powder
½ Tsp salt
1 Tsp cinnamon
1 Cup Almond milk
1 Tsp apple cider vinegar
½ Cup Canola oil
¾ Cup sugar
½ Cup CBB’s Old Fashioned Marmalade Cocktail Preserves
1 Tsp vanilla
3 Tbsp orange liquor
1 Tsp bourbon

Boozy whipped cream
2 Cups non-dairy whipping cream
½ Cup Powdered sugar
1 oz Orange liquor
½ oz bourbon
1 Tsp vanilla extract
2 Tbsp CBB’s Old Fashioned Marmalade

Add the vinegar to the almond milk and set aside to curdle. Position the rack in the center of the oven and preheat the oven to 350°F. Spray the muffin tins with nonstick baking spray or line with paper muffin cups. In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside. Place the buttermilk, canola oil, sugar, marmalade, vanilla, and orange liquor in another bowl. Whisk together until combined. Gently fold the wet ingredients into the dry ingredients. Scrape down the sides of the bowl as folding to combine the ingredients. Make sure to not over mix. Fill the prepared tins three-quarters full. Bake for 17-20 minutes, or until a toothpick inserted into the center of one muffin comes out with a crumb or two attached. Set the pan on a wire rack to cool for 10 minutes. Now, take a mixing bowl and add heavy cream, orange liquor, Bourbon, marmalade, and vanilla extract. Take a hand mixer and whip into a nice and thick whipped cream. Top cooled muffins with boozy whipped cream and serve. Garnish with some freshly grated orange and lemon zest or an orange/lime slice.

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