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Orange Cranberry Muffins from One Lovely Life

Orange Cranberry Muffins (Gluten Free & Dairy Free)


  • Author: One Lovely Life
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x

Description

These light fluffy muffins are packed with fresh cranberries and bright citrus flavor. They’re perfect for the holidays! (Gluten free & dairy free) 


Scale

Ingredients

  • Zest of 1 orange (about 12 tsp.)
  • 1/4 cup orange juice (from the orange, or from a carton)
  • 3/4 cup milk (we like unsweetened almond or cashew milk)
  • 1/3 cup avocado oil (or another neutral-tasting oil)
  • 1/3 cup honey (can sub agave or maple syrup)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups gluten free measure-for-measure flour blend
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/41/2 tsp. cinnamon
  • 1 1/2 cups fresh cranberries*
  • 1/21 Tbsp. coarse Turbinado sugar (sometimes sold as Sugar in The Raw)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line a muffin pan with parchment muffin cups or grease to prevent sticking.
  3. In a 2-cup measuring cup or small bowl, combine orange zest, orange juice, and milk. Stir to combine and let the mixture rest for at least 2-3 minutes while you prep your other ingredients.
  4. Add avocado oil, honey, eggs, and vanilla to the orange/milk mixture, and whisk until smooth.
  5. In a large bowl, combine gluten free flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
  6. Add wet ingredients to the dry ingredients and stir until mixture is just combined and there are no large powdery spots left (some small lumps are fine).
  7. Add cranberries to the batter and gently fold in, to combine. (If desired, reserve a few cranberries for the top of your muffins to make them extra pretty).
  8. Scoop the batter into 12 muffin cups (muffin cups will be full). (Add any reserved cranberries to the tops of the muffins and gently press into the batter, if desired)
  9. Sprinkle the tops of the muffins with turbinado sugar.
  10. Bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden.
  11. Remove from the oven and let cool 1-2 minutes in the muffin pan before transferring to a cooling rack.

Notes

*You can substitute frozen cranberries, if needed. Keep them frozen (don’t thaw) when adding to the muffin batter.

  • Category: Muffins, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Keywords: Cranberry muffins, orange cranberry muffins, gluten free muffins, gluten free cranberry muffins, gluten free orange cranberry muffins, dairy free muffins