Description
Delight in these light and fluffy Gluten-Free Orange Cranberry Muffins packed with fresh cranberries and bright citrus flavor. Perfect for holidays or any time you crave a moist, flavorful muffin that’s gluten free and naturally sweetened with honey or maple syrup.
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 (or another neutral-tasting oil, like canola or vegetable oil)
- 1/3 cup honey (or pure maple syrup)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins & Toppings
- 1 1/2 cups fresh cranberries
- 1 tablespoon coarse Turbinado sugar (for sprinkling)
Instructions
- Preheat Oven & Prep Your Pan: Preheat the oven to 425 degrees F. Line a muffin pan with parchment muffin liners or grease it thoroughly 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 evenly mixed.
- Combine Wet Ingredients: In a medium bowl or large measuring cup, whisk the orange zest, orange juice, milk, avocado oil, honey, eggs, and vanilla extract together until smooth.
- Add Wet Ingredients to Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, ensuring there are no large dry flour patches but leaving some small lumps is okay.
- Fold In Cranberries: Gently fold the fresh cranberries into the batter, reserving a few to place on top if desired for a decorative touch.
- Rest the Batter: If possible, let the batter rest for 30-60 minutes to allow the muffins to rise taller and develop better texture.
- Scoop Batter Into Muffin Cups: Fill 12 muffin cups fully with the batter. Top with any reserved cranberries and gently press them into the batter. Sprinkle the coarse Turbinado sugar on top for a crunchy finish.
- Bake the Muffins: Bake at 425 degrees F for 5 minutes to give a burst of heat, then reduce the oven temperature to 350 degrees F and bake for an additional 15 minutes until the muffins are golden brown. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove muffins from the oven and let them cool in the pan for 1-2 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
- Store Properly: Store muffins in an airtight container at room temperature for 1-2 days, refrigerate for 3-4 days, or freeze for up to 2 months for best freshness.
Notes
- For a taller rise and a lighter texture, allow the batter to rest for up to 60 minutes before baking.
- You can substitute honey with pure maple syrup to keep the muffins vegan-friendly.
- Use fresh cranberries to get the best tart flavor and texture in your muffins.
- Turbinado sugar sprinkled on top adds a delightful crunchy texture and subtle sweetness.
- Store muffins in a cool, dry place and freeze extras to enjoy later without losing freshness.
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
