Gluten-Free Cranberry Orange Muffins
Gluten-free cranberry orange muffins! A bakery-style muffin, loaded with flavour, bursting with cranberries, and topped with a sprinkling of cinnamon and sugar! They're absolutely delicious!
Equipment
- Measuring cups and spoons
Ingredients
Dry Ingredients
- ¾ cup gluten-free flour, all-purpose blend (see note)
- ½ cup granulated sugar, plus more for topping (optional)
- ¼ cup almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Wet Ingredients
- ½ cup greek yogurt
- 1 egg
- ¼ cup vegetable or canola oil
- 2 tablespoon orange juice
- 1 teaspoon orange zest
Add-Ins
- 1 cup cranberries, fresh or frozen
Topping
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 6 paper liners or grease with vegetable oil. In a large bowl, combine the dry ingredients: gluten-free flour, granulated sugar, almond flour, baking powder, salt and cinnamon.
- In another bowl, whisk together the wet ingredients: greek yogurt, egg, vegetable oil, orange juice and zest.
- Add the wet ingredients to the dry ingredients.
- Stir the muffin batter until well combined, scraping the bottom of the bowl and ensuring all of the flour mixture has been fully incorporated.
- Gently fold in the cranberries.
- Divide the batter equally among the 6 muffin cups.
- Mix together the brown sugar and cinnamon, and evenly sprinkle on top of each muffin.
- Bake for 20 - 25 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
Note: Use a blend that contains xanthan gum, so the muffins have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Top Tips
- Use tulip-style muffin liners - For bakery-style and sized muffins, use tulip-style muffin liners. These liners allow for bigger and taller muffins. If not using this type of liner, use a 12-cup muffin pan and make 7 or 8 slightly smaller muffins, rather than 6 jumbo muffins to avoid over-filling your muffin cups. Reduce the baking time by a few minutes.
- Serve warm – I find these muffins are best served warm. To retain a crisp muffin top, reheat in a 300°F (150°C) oven for 10 minutes. You can also heat in the microwave for 20 seconds on high, but the muffin top won’t regain its crispness.
- Add an orange glaze - For a special occasion, such as a holiday brunch, drizzle the muffins with an orange glaze before serving. Mix together ½ cup of powdered sugar with a tablespoon of orange juice and drizzle over the muffins. Add slightly more orange juice for a runnier glaze. This is enough for 6 muffins, double for 12 muffins.
- To make nut free: If you need your muffins to be nut free, you can replace the almond flour with an equal amount of additional gluten-free flour. Please note, that while still delicious, your muffins will be a little drier.
- To make dairy free: If you need your muffins to be dairy free, you can replace the greek yogurt with an equal amount of unsweetened, plain, plant-based yogurt, such as coconut-based or almond-based yogurt. Make sure your yogurt is plain, and not flavoured in any way.
- Baked muffins: Baked muffins are best the day they are made. Leftovers will keep for 1 – 2 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes. Don’t store them in the fridge, it will dry them out faster. Gluten-free baked goods don’t keep as long as their traditional wheat-based counterparts. Anything you don’t think you’ll finish in 2 days you should freeze.
- Freeze: These muffins freeze really well. Cool the freshly baked muffins completely before freezing and store them well wrapped in a freezer bag or container for up to 1 month. I generally freeze them in a single layer in a freezer bag, making sure to squeeze out all of the air. To serve, thaw in a microwave for 20 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes. You can also thaw and heat using only a microwave, but the muffin top will not regain its crispness.
Nutrition
Serving: 1 muffinCalories: 265kcalCarbohydrates: 34gProtein: 5gFat: 13gCholesterol: 28mgSodium: 221mgFiber: 3gSugar: 21g
Nutritional information shown is an estimate only.
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