Print

Fluffy Gluten Free Cranberry Orange Muffins

gluten free cranberry orange muffins - featured image
Print Recipe

These fluffy gluten free cranberry orange muffins are moist, light, and bursting with bright citrus and tart cranberry flavor. Finished with a zesty orange icing, they make the perfect brunch treat for any occasion.

Ingredients

Scale
  • 2 cups (240g) gluten free all-purpose flour (Bob’s Red Mill 1-to-1 recommended)
  • 1/2 cup (55g) almond flour
  • 2/3 cup (130g) granulated sugar (or coconut sugar)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) unsalted butter, melted (or coconut oil for dairy free)
  • 1 cup (240ml) plain Greek yogurt (or dairy free yogurt substitute)
  • 1/2 cup (120ml) orange juice (freshly squeezed preferred)
  • 2 tbsp orange zest (about 2 medium oranges)
  • 1 1/2 cups (180g) fresh or frozen cranberries
  • 1 tsp vanilla extract
  • For the Zesty Icing:
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp orange juice
  • 1/2 tsp orange zest

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together gluten free flour, almond flour, baking powder, baking soda, salt, and sugar. Sift if needed to remove lumps.
  3. In a large bowl, whisk eggs, melted butter, Greek yogurt, orange juice, orange zest, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients and stir gently with a rubber spatula until just combined. Batter should be thick and slightly lumpy.
  5. Fold in cranberries until evenly distributed.
  6. Scoop batter into muffin liners, filling each about 3/4 full.
  7. Bake on center rack for 20-24 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
  9. For the icing: In a small bowl, whisk powdered sugar, orange juice, and orange zest until smooth and pourable.
  10. Once muffins are cool, drizzle icing over each muffin. Serve and enjoy.

Notes

Let batter rest for 10 minutes before baking for extra fluffy tops. Use room temperature ingredients for best texture. If using dried cranberries, soak in warm orange juice for 10 minutes. Muffins can be made dairy free or nut free with simple swaps. Store in airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze up to 2 months.

Nutrition

Keywords: gluten free muffins, cranberry orange muffins, brunch, easy muffin recipe, citrus muffins, holiday baking, dairy free option, nut free option

Find it online: https://atomicbite.com/fluffy-gluten-free-cranberry-orange-muffins-recipe-easy-brunch-treat/