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Gluten Free Cranberry Orange Muffins

These Gluten Free Cranberry Orange Muffins combine sweet-tart cranberries and vibrant orange zest for a delightful breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Gluten-Free All-Purpose Flour The star of the show!
  • 3/4 cup Granulated Sugar Adds sweetness that balances the tangy cranberries.
  • 2 teaspoons Baking Powder Ensures a perfectly fluffy, rising muffin.
  • 1/2 teaspoon Salt Amplifies the sweetness.
  • 1 teaspoon Ground Cinnamon Adds a warm, fragrant spice.
Wet Ingredients
  • 1 cup Cranberries Juicy and tart.
  • Zest of 1 large orange Zest of 1 Large Orange Enhances both aroma and flavor.
  • 1 large Egg Binding agent for moisture.
  • 1/2 cup Orange Juice Adds tanginess and moisture.
  • 1/3 cup Vegetable Oil Keeps muffins tender.
  • 1 teaspoon Vanilla Extract Adds depth in flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, salt, and cinnamon. Stir well.
  3. Toss in the cranberries and orange zest, ensuring they are well coated in the flour mixture.
  4. In another bowl, whisk together the egg, orange juice, vegetable oil, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For a lighter version, consider using lower sugar alternatives or dairy-free substitutes. Store leftovers properly for future enjoyment.