The flavors in these cranberry orange muffins go together well! The amazing combination of fresh cranberries and orange juice creates a golden, pillowy soft, and moist muffin that is ideal for breakfast or taking with you on the go.
The cranberry season has officially begun. But, that goes beyond a plate of fresh cranberry sauce at Thanksgiving. Grab an extra bag to make these simple muffins with cranberries and oranges! When creating Christmas treats, my favorite part is how warm and delicious they make my house smell.
No one will even realize that these muffins are grain, dairy, and gluten-free. This recipe perfectly captures the classic muffin’s soft, spongy interior and gorgeous golden top.
Ingredients
- Dry Ingredients: The perfect trio for practically all of my gluten-free baking needs is almond flour, tapioca flour, and coconut flour. You’ll also need a splash of salt, baking soda, and fresh cranberries.
- Wet ingredients The base of these muffins are made with the aid of eggs, maple syrup, coconut oil, and vanilla essence. Get a large, juicy orange for fresh orange juice and orange zest for that delectable orange burst.
Suitable Suggestions and Alternatives - If tapioca flour is unavailable, arrowroot flour can be used to achieve a comparable texture.
Fresh cranberries work best for a muffin that isn’t excessively wet, according to my tests using both fresh and frozen cranberries. So it’s okay if frozen is all you can find right now. Just be aware that the middle may end up being a little moister.
Cranberries that are left over: Make this delectable cranberry smoothie if you have any!
- Avoid using an electric mixer since you risk over-mixing the batter and getting dense muffins or crumbs with lots of holes. Mix everything with a spatula until it is barely mixed.
- The muffins could deflate if you open the oven door.
- Before juicing, zesting the orange is considerably simpler.
- To ensure that they are properly incorporated into the batter, bring your milk and eggs to room temperature.
- For a more appealing look, press a few additional fresh cranberries on top of the muffins.
- Insert a toothpick into the center of one muffin to see if it comes out clean and shows no signs of wet batter. If it does, the muffins are ready.
- Real vanilla extract is preferred over synthetic vanilla extract, in my opinion.
- Don’t forget to measure your flour! The most frequent cause of dense muffins is overusing flour in the recipe. Using a scale is the most effective and convenient method of measuring flour. If you don’t have one, then use a spoon to fluff the flour, then sprinkle it into the measuring cup, and level it out with a knife.
- Make sure to fully grease and flour the wells of your muffin tray if you’re not using paper liners.
- Before removing the cranberry muffins from the tin, let them cool for at least 10 minutes.
- Orange zest shouldn’t merely be stirred in. Using your fingers, rub the zest into the sugar to release the oil, which enhances the flavor.
COMMON FAQs
CAN I USE DRIED OR FROZEN CRANBERRIES?
You may! Do not defrost frozen cranberries before mixing them into the muffin batter. It won’t keep its shape and will seep into the batter. Due to the chilly fruit in the beginning, the total baking time may rise by one or two minutes.
MUFFINS: HOW CAN I FREEZE THEM?
You can preserve them for up to two months by placing them in a freezer bag after they have been completely frozen in a pan. Alternatively, after they have cooled, wrap each one in plastic wrap and freeze it. When you’re ready to eat them, you can defrost or thaw them in the microwave after thawing th
em overnight in the refrigerator.
Use a little fewer dried cranberries than what is recommended for fresh cranberries. The dried cranberries can alternatively be softened by soaking them in warm water for 10 minutes before patting them dry and adding them to the batter. The chewier and sweeter cranberries are dried.
LEFTOVERS: HOW LONG DO THEY LAST?
For up to 3 days, these cranberry muffins keep well in an airtight container. I’d confine them.
MUFFINS: HOW CAN I FREEZE THEM?
You can preserve them for up to two months by placing them in a freezer bag after they have been completely frozen in a pan. Alternatively, after they have cooled, wrap each one in plastic wrap and freeze it. When you’re ready to eat them, you can defrost or thaw them in the microwave after thawing them overnight in the
CRANBERRY ORANGE MUFFINS
Ingredients
DRY INGREDIENTS
- 2 cups almond flour
- ⅔ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh cranberries
WET INGREDIENTS
- 2 eggs, room temperature
- ⅓ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- ⅔ cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with baking cups.
- Add all of the dry ingredients (except the cranberries) to a mixing bowl and whisk together.
- Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
- Fold the cranberries into the batter. You can always reserve a few cranberries to add to the top of the muffins before baking.
- Evenly divide the batter between 12 baking cups. They should be about 85 to 90% full. *Note: these will be fairly flat muffins. If you'd like taller, more mounded muffins, fill 10 baking cups.
- Bake the muffins for 28 to 33 minutes, or until they're golden on the top and a toothpick comes out clean.
LISA’S TIPS
- For all of the flour brands I use and recommend, make sure to check out my Shop page.
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