Description
Delight in these light, fluffy Gluten-Free Orange Cranberry Muffins, bursting with fresh cranberries and the bright zest of orange. Perfectly moist and mildly sweet, they make a festive treat ideal for breakfast or a wholesome snack.
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
- 3/4 cup milk (unsweetened almond or cashew milk)
- 1/3 cup avocado oil
- 1/3 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Other Ingredients
- 1 1/2 cups fresh cranberries
- 1 tablespoon coarse Turbinado sugar
Instructions
- Preheat Oven & Prep Your Pan: Preheat the oven to 425 degrees F. Line a muffin pan with parchment muffin liners or grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Combine Wet Ingredients: In a medium bowl or large liquid measuring cup, whisk together 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 gently stir until just combined, ensuring no large dry spots remain; some small lumps are okay.
- Fold In Cranberries: Gently fold fresh cranberries into the batter, reserving a few for topping if desired.
- Let Batter Rest: If possible, let the batter rest for 30 to 60 minutes to encourage a taller rise in the muffins.
- Scoop Batter Into Muffin Cups: Fill 12 muffin cups evenly with the batter. Press any reserved cranberries onto the tops and sprinkle with Turbinado sugar.
- Bake The Muffins: Bake at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees F and bake for an additional 15 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Muffins: Remove muffins from the oven and cool for 1 to 2 minutes in the pan before transferring to a wire rack to cool completely.
- Serve & Store: Enjoy fresh or store in an airtight container at room temperature for 1-2 days, refrigerate for 3-4 days, or freeze up to 2 months.
Notes
- Resting the batter helps achieve a taller, fluffier muffin.
- Use fresh cranberries for best flavor and texture; frozen cranberries can be a substitute if thawed and drained.
- For a vegan version, substitute eggs with flax eggs and honey with pure maple syrup.
- Ensure your gluten-free flour blend is a one-to-one baking blend for best results.
- Coarse sugar topping adds a pleasant crunch and a touch of sweetness.
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
