Cranberry Gingerbread Muffins

I have been a fan of Silk products for years. When I learned that Silk was coming out with Cashewmilk I was really interested in giving it a try. Cashewmilk is available in original and unsweetened.

Silk Cashewmilk is really creamy. I enjoyed the original over a bowl of granola or in smoothies and the unsweetened as a dairy-free substitute in recipes (this Creamy Cashewmilk Cashew Chicken looks awesome!). I like that Cashewmilk has 50% more calcium than dairy milk and 60 calories per serving in Original; 25% fewer calories than skim milk.*

Rather than share a savory recipe with you, like Cashew Chicken or a Curry recipe (I think that would taste really great with Cashewmilk), or a quick smoothie recipe, I decided to give Silk Cashewmilk a try in this Cranberry Gingerbread Muffin Recipe.

Cranberry Gingerbread Muffin Recipe

I have been working on some new holiday breakfast recipes to enjoy over the Christmas break when the kids are home and my family is visiting and I thought it would be fun to see how a dairy alternative would perform in holiday baking.

I first made these Cranberry Gingerbread Muffins about 3 years ago but I never shared them here on GoodLife Eats. I was happy to see that they turned out just as tasty using a dairy alternative as they do using dairy milk.

These muffins are really easy to whip up on a weekend morning or for a lazy holiday breakfast. The sweetness of the gingerbread pairs really well with the tartness of the cranberries. If you prefer, you can use dried cranberries in place of the chopped fresh cranberries.

More Holiday Breakfast Baking

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What are you whipping up for breakfast this holiday season?

Cranberry Gingerbread Muffins

Yield: about 18 muffins


1 2/3 all purpose flour
2/3 cup whole wheat flour
3/4 cup of brown sugar, packed
2 tablespoon ground flax
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup molasses
3/4 cup Silk Unsweetened Cashewmilk
1/2 cup of butter
1 egg, lightly beaten
1 1/3 cup fresh cranberries, chopped


Preheat oven to 350 degrees F. Prepare muffin tins by lining with muffin cups or greasing well. Set aside.

In a medium-large bowl, combine the whole wheat flour, all purpose flour, brown sugar, ground flax, baking soda, cinnamon, ginger, salt, allspice, and ground cloves. Whisk until well sifted. Set aside.

In a smaller bowl, combine the molasses, Silk Unsweetened Cashewmilk, butter, and egg. Whisk until the ingredients are well combined.

Make a well in the center of the dry ingredients. Pour the liquids in and stir until just mixed – do not beat. Fold in the chopped cranberries.

Divide batter evenly among 18 muffin cups. Use approximately 3 tablespoons of batter per muffin. Bake at 350 degrees for 12-18 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 2-3 minutes in the pan, then transfer to a wire rack to cool until ready to serve.

*Silk Original Cashewmilk: 60 cal/serv; skim dairy milk: 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk 

This conversation is sponsored by Silk. The opinions and text are all mine.