Description
These light fluffy muffins are packed with fresh cranberries and bright citrus flavor. They’re perfect for the holidays! (Gluten free & dairy free)
Ingredients
Scale
- Zest of 1 orange (about 1–2 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 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten free measure-for-measure flour blend (240 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4–1/2 teaspoon cinnamon
- 1 1/2 cups fresh cranberries*
- 1/2–1 Tablespoons coarse Turbinado sugar (sometimes sold as Sugar in The Raw)
Instructions
- Preheat Oven & Prep Your Pan. Preheat the oven to 400 degrees F. Line a muffin pan with parchment muffin liners or grease to prevent sticking.
- Start Wet Ingredients. 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.
- Finish Wet Ingredients. Add avocado oil, honey, eggs, and vanilla to the orange/milk mixture, and whisk until smooth.
- Combine Dry Ingredients. In a large bowl, combine gluten free flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- Add Wet Ingredients To Try Ingredients. 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).
- Fold In Cranberries. 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).
- 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)
- Sprinkle the tops of the muffins with turbinado sugar.
- Bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden. Remove from the oven and let cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling.
- Serve & Store. Enjoy right away or store in an airtight container at room temperature 1-2 days, in the fridge for 3-4 days, or in the freezer up to 2 months.
Notes
- Frozen Cranberries. You can substitute frozen cranberries, if needed. Keep them frozen (don’t thaw) when adding to the muffin batter.
- A Great Trick. If you have the time, you can let the batter rest 30-60 minutes before scooping it into the muffin cups. This will give your muffins a much higher rise!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American