Description
Delight in these light, fluffy gluten-free orange cranberry muffins bursting with fresh cranberries and vibrant citrus flavor. Perfectly sweetened and tender, they make an ideal treat for breakfast, brunch, or holiday gatherings.
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 unsweetened almond milk
- 1/3 cup avocado oil
- 1/3 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh cranberries
- 1 tablespoon coarse Turbinado sugar
Instructions
- Preheat Oven & Prep Your Pan: Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with parchment muffin liners or grease it well 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 separate medium bowl or large liquid measuring cup, whisk the orange zest, orange juice, unsweetened almond milk, avocado oil, honey, eggs, and vanilla extract together until smooth.
- Add Wet Ingredients to Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, ensuring no large powdery spots remain, although a few small lumps are fine.
- Fold In Cranberries: Gently fold the fresh cranberries into the batter to evenly distribute them. Optionally, reserve a few cranberries to place on top of the muffins before baking for a decorative touch.
- Let Batter Rest: If possible, let the batter rest for 30-60 minutes. This resting period helps the muffins rise taller and develop a better texture.
- Scoop Batter into Muffin Cups: Divide the batter evenly among 12 muffin cups, filling them completely. Add any reserved cranberries on top and gently press them into the batter. Sprinkle the muffin tops with coarse Turbinado sugar.
- Bake the Muffins: Bake at 425 degrees Fahrenheit for 5 minutes to give the muffins a quick rise, then reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 1-2 minutes before transferring them to a wire rack to cool completely. Enjoy immediately or store as desired.
- Storage Instructions: Store muffins in an airtight container at room temperature for 1-2 days, refrigerate up to 3-4 days, or freeze for up to 2 months.
Notes
- Using fresh cranberries gives a bright tartness that complements the sweet orange flavor perfectly.
- Letting the batter rest before baking helps the muffins rise higher and develop a tender crumb.
- Coarse Turbinado sugar sprinkled on top adds a lovely crunch and a touch of extra sweetness.
- For a dairy-free and vegan version, substitute the honey with pure maple syrup and use a plant-based egg replacer.
- Ensure the gluten free flour blend is measure-for-measure to replicate traditional flour for best texture.
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
