Cranberry Orange Muffins Gluten Free
Brighten up your morning routine with these irresistible Gluten-Free Cranberry Orange Muffins! Bursting with tangy cranberries and zesty orange flavor, these muffins strike the perfect balance between sweet and tart. Made with a soft and tender gluten-free batter enriched by fresh orange juice, vibrant orange zest, and a touch of vanilla, each bite is a flavor-packed delight. Whether using fresh or frozen cranberries, the recipe is quick to prepare, requiring just 15 minutes of prep time before baking into golden perfection. Naturally gluten-free and easily adaptable with dairy-free options, these muffins are a versatile treat ideal for breakfast, brunch, or snack time. Serve them warm for an extra dose of cozy comfort!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoon Xanthan gum (if not included in your flour mix)
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Orange juice (freshly squeezed preferred)
- 1 tablespoon Orange zest
- 0.5 cup Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen cranberries (roughly chopped)
- 0.25 cup Milk (dairy or non-dairy)
Instructions
Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and xanthan gum (if using).
In a separate medium mixing bowl, whisk together the sugar, eggs, orange juice, orange zest, melted butter, vanilla extract, and milk until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your muffins.
Fold in the chopped cranberries evenly throughout the batter.
Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 414.8 g | 151% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 174.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
