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Orange Cranberry Muffins from One Lovely Life

Gluten-Free Orange Cranberry Muffins

4.60 from 10 votes
Emily Dixon, One Lovely Life
These light fluffy muffins are packed with fresh cranberries and bright citrus flavor. They're perfect for the holidays!
Prep Time: 10 minutes
Cook Time: 20 minutes
Optional Rest Time: 30 minutes
Total Time: 1 hour
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Servings: 12 muffins
Calories: 252kcal

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
  • 1/4-1/2 teaspoon cinnamon
  • zest of 1 orange about 1-2 teaspoons zest
  • 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, like canola or vegetable oil)
  • 1/3 cup honey (or pure maple syrup)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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 425 degrees F. Line a muffin pan with parchment muffin liners or grease to prevent sticking.
  • Combine Dry Ingredients. In a large bowl, combine gluten free flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
  • Combine Wet Ingredients. In a medium bowl or large liquid measuring cup, combine orange zest, orange juice, milk, avocado oil, honey, eggs, and vanilla. Whisk till smooth.
  • 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).
  • If Possible: Let The Batter Rest 30-60 minutes. This will give your muffins a taller rise!
  • 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 sugar.
  • Bake at 425 degrees F for 5 minutes, then reduce oven temperature to 350 degrees and bake an additional 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center of the muffin comes out clean with just a few moist crumbs. Remove muffins 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

  • Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum or the muffins won't have the right texture. Do not substitute almond flour or coconut flour into this recipe. 
  • 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!
Course: Breakfast
Cuisine: American
Keyword: Cranberry muffins, dairy free muffins, gluten free cranberry muffins, gluten free muffins, gluten free orange cranberry muffins, orange cranberry muffins

Nutrition

Serving: 1Muffin | Calories: 252kcal | Carbohydrates: 46.5g | Protein: 2.6g | Fat: 7.3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 107.8mg | Potassium: 217.1mg | Fiber: 1.8g | Sugar: 23.3g | Vitamin C: 2.9mg | Calcium: 113mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/orange-cranberry-muffins/