• In a medium bowl, combine the dried cranberries and hot water. Allow the cranberries to soak for 30 minutes.
  ¾ Cup Sweetened Dried Cranberries, 1 Cup Hot Water

Make the Streusel

• Meanwhile, make the streusel. Combine the flour, sugar and melted butter in a medium bowl. Stir until well combined and crumbly. Set aside.
  ¼ Cup All-Purpose Flour, ¼ Cup Granulated Sugar, 2 tablespoon Vegan Butter, melted

Make the Muffins

• Preheat oven to 350* F. Line a muffin pan with paper liners.
• In a medium bowl, combine flour, baking powder and salt. Whisk to combine.
  2 Cup All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt
• In a large bowl, combine granulated sugar and orange zest, use your fingers to rub the zest into the sugar. This will release the oils in the zest.
  ¾ Cup Granulated Sugar, The Zest of One Orange
• Into the large bowl, add the applesauce, melted vegan butter, non-dairy milk and vanilla. Whisk well.
  ⅔ Cup Unsweetened Applesauce, 7 tablespoon Vegan Butter, melted, ½ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
• Add dry ingredients to the wet ingredients and whisk to form the batter. Then, drain the cranberries well and add them to the batter. Use a spatula to gently fold them in.
• Scoop the batter into the muffin pan, filling each cup almost all the way. Then top each muffin with about a tablespoon of streusel.
• Bake in a 350* F for 28-32 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Cool slightly before serving.