Description
These Gluten-Free Orange Cranberry Muffins are light, fluffy, and bursting with fresh cranberries and bright citrus flavor. Perfect for breakfast or a festive snack, they combine a measure-for-measure gluten-free flour blend with zesty orange, honey, and a hint of cinnamon for a deliciously moist muffin that everyone will enjoy.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten free measure-for-measure flour blend (240 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- Zest of 1 orange (about 1-2 teaspoons zest)
- 1/4 cup orange juice (from the orange or carton)
- 3/4 cup milk (unsweetened almond or cashew milk preferred)
- 1/3 cup avocado oil (or neutral oil like canola or vegetable)
- 1/3 cup honey (or pure maple syrup)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh cranberries
- 1 tablespoon coarse Turbinado sugar (for topping)
Instructions
- Preheat Oven & Prep Your Pan: Preheat the oven to 425 degrees F. Line a muffin pan with parchment muffin liners or grease the pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a medium bowl or large liquid measuring cup, whisk together the orange zest, orange juice, milk, avocado oil, honey, eggs, and vanilla extract until smooth.
- Add Wet Ingredients To Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are fine; avoid overmixing.
- Fold In Cranberries: Gently fold the fresh cranberries into the batter, reserving a few for topping if desired.
- Let the Batter Rest: If possible, let the batter rest for 30-60 minutes to help the muffins rise taller.
- Scoop Batter Into Pan: Divide the batter evenly into 12 muffin cups, filling them full. Add any reserved cranberries on top and gently press them into the batter. Sprinkle the tops with coarse Turbinado sugar.
- Bake Muffins: Bake at 425 degrees F for 5 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 15 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for 1-2 minutes before transferring them to a wire rack to cool completely. Serve immediately or store as desired.
Notes
- Use a measure-for-measure gluten free flour blend for best results.
- You can substitute honey with pure maple syrup for a vegan-friendly sweetener.
- Letting the batter rest helps the muffins rise higher and creates a better texture.
- Turbinado sugar sprinkled on top adds a lovely crunch and sparkle to the muffins.
- These muffins store well at room temperature for 1-2 days or can be refrigerated for 3-4 days. Freeze up to 2 months.
- Feel free to use fresh or frozen cranberries; just thaw and drain if using frozen.
Nutrition
- Serving Size: 1 muffin
- Calories: 252 kcal
- Sugar: 23.3 g
- Sodium: 107.8 mg
- Fat: 7.3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 46.5 g
- Fiber: 1.8 g
- Protein: 2.6 g
- Cholesterol: 31 mg
