Gluten Free Cranberry Orange Muffins (Dairy-Free Option)

This delicious, fluffy Gluten-Free Cranberry Orange Muffins Recipe is bursting with fresh, tangy cranberries and sweet orange zest, perfect for the holidays!

Course Breads, Breakfast

Prep Time 20

Cook Time 20

Rest Time 30

Total Time 1 10

Servings

Calories 193kcal

Author Rebecca Taig

Ingredients

Dry Ingredients

1½ cups (205g) gluten-free flour, Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
⅓ cup (35g) almond flour
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients

¾ cup (150g) sugar, plus additional for sprinkling on top
zest of 2 large navel oranges
¼ cup (60ml) fresh orange juice
¼ cup (57g) butter, melted
¼ cup (60g) refined coconut oil, melted
¼ cup (60ml) milk
¼ cup (60g) yogurt
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract

Fold In

1½ cups (150g) cranberries, fresh or frozen

Instructions

Combine dry ingredients. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set the bowl aside.
Infuse sugar with orange zest. In a medium bowl, combine the sugar and the zest from two navel oranges. Using a spoon, work the zest into the sugar for a few minutes until it's evenly combined. The mixture should become fragrant and feel like wet sand to the touch.
Whisk in wet ingredients. To the bowl containing the zested sugar, whisk in the melted coconut oil, melted butter, yogurt, milk, eggs, orange juice, vanilla extract, and almond extract until everything is well combined.
Combine the wet mixture and dry ingredients. Create a well in the center of your flour mixture and pour in the wet ingredients. With a rubber spatula, stir just until no streaks of flour remain. Be careful not to overmix; 15-20 full stirs should be enough.
Add the cranberries. Fold in the cranberries until just combined. Cover the muffin batter with aluminum foil and allow the batter to rest at room temperature for 30 minutes. This allows the batter to hydrate.
Prepare for baking. Preheat your oven to 425°F. Line a standard muffin pan with paper baking cups, or grease it thoroughly with coconut oil if you're not using liners. Use a large cookie scoop or spoon to fill each muffin cup to the top with batter. (Don't worry if you're using frozen cranberries; the batter will be quite thick.) For an extra touch, you can sprinkle the tops of the muffins with sugar and add a few more cranberries before baking.
Bake the muffins. Bake the muffins for 5 minutes at 425°F. After 5 minutes, reduce the oven temperature to 375°F and continue baking for another 15-18 minutes, or until they're golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing them from the pan and to a cooling rack to cool completely.

Notes

Storage

To Store: These muffins are best served the day they are made. Any leftover muffins can be stored in an airtight container in the refrigerator for up to 3-5 days.

To Make Ahead: The muffin batter can be made one day in advance and stored in the refrigerator until ready to use.

Nutrition