Soft and citrusy gluten free cranberry orange muffins. These muffins are made with fresh orange juice and take less than an hour to make.
These gluten free cranberry orange muffins are perfect for breakfast. They are soft and full of flavors. The muffins are made with fresh orange juice and zest, which will fill your house with a tasty orange aroma. Also, this recipe works with both fresh and frozen cranberries.
The secret to soft gluten free cranberry orange muffins:
There are a few essential ingredients that make these gluten free cranberry orange muffins soft and moist. Hence, my advice is not to substitute the following ingredients unless stated otherwise.
- Gluten-free Flour Mix: gluten-free baking can be tricky, and things can go downhill quickly if you don’t use the current gluten-free flours. The secret to soft crumbs and a tender muffin is white rice flour, tapioca flour, corn starch, and brown rice flour. If you follow a gluten-free diet and often bake, you must have these four flours as a stable pantry ingredient. You will find that most of the recipes on my blog will often use all four. Also, it is much cheaper than buying an already made mix.
- Brown Sugar: I can’t imagine a world without brown sugar. The brown sugar makes the muffins moist and provides them with a subtle but irresistible caramel flavor.
- Vegetable Oil: I prefer the use of vegetable oil over butter when making muffins for several reasons. The first being it is a much healthier option. Moreover, vegetable oil makes the muffins more tender and softer.
- Buttermilk: Buttermilk is used to hydrate the gluten-free flour mix, making the gluten free cranberry orange muffins soft. However, if you need this recipe to be dairy-free, you can substitute the buttermilk with almond milk and add a tablespoon of lemon juice to the almond milk. The lemon juice will make the almond milk thicken and provide you with a consistency that is like buttermilk.
How to make gluten-free cranberry orange muffins:
The thing I love the most about muffins is how easy they are to make. To make things easier, here are step-by-step instructions with photos.
- Preheat the oven to 200°C (400°F)
- Mix the dry ingredients: In a bowl, add the gluten-free flour mix, xanthan gum, baking powder, and salt. Using a whisk, combine the ingredients. Then add the fresh or frozen cranberries and gently mix them using a spatula.
- Mix the wet ingredients: In a separate bowl, add the vegetable oil, eggs, orange zest, orange juice, buttermilk, and vanilla extract. Using a whisk, combine the ingredients. Then, add the dry ingredients and fold them into the wet ingredients using a spatula until combined. The batter will be thick.
- Bake The Muffins: Align a cupcake tin with cupcake liners and fill the liners with muffin batter all the way to the top. Bake the muffins at 200°C for the first 5 minutes, then reduce the heat to 180°C and bake the muffins for another 10-15 minutes or until a toothpick inserted at the center comes out clean. Allow the muffins to cool down in the cupcake tin for 5 minutes before transferring them to a cooling rack.
More Gluten-Free Muffins!
- Gluten-Free Raspberry Muffins
- Gluten-Free Chocolate Muffins
- Gluten-Free Pumpkin Muffins
- Gluten-Free English Muffins
Gluten Free Cranberry Orange Muffins
- 135 grams of White rice flour
- 54 grams of Tapioca flour
- 27 grams of Corn Starch
- 54 grams of Brown Rice Flour
- 1 ½ teaspoon of Xanthan Gum
- 2 ½ teaspoon of Baking Powder
- ½ teaspoon of Salt
- 40 grams of Brown Sugar
- 160 grams of Granulated White Sugar
- 100 grams of Fresh Cranberry or Frozen Do not Thaw
- 140 ml of Vegetable Oil
- 2 Large Eggs
- 1 tablespoon of Orange Zest
- 60 ml of Fresh Orange Juice
- 240 ml of Buttermilk
- 2 teaspoon of Vanilla Extract
- Preheat the oven to 200°C (400°F)
- Add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, brown sugar, and white sugar in a bowl. Whisk the ingredients and combine them. Then add the cranberries and mix them with the dry ingredients using a spatula. This will help to keep the cranberries whole.
- Add the vegetable oil, eggs, lemon zest, lemon juice, buttermilk, and vanilla extract in a separate bowl. Whisk the ingredients together. Then add the dry ingredients and gently mix them using a spatula. The batter will be thick.
- Align a muffin tin or a cupcake tin with muffin liners. Fill the liners all the way to the top with cranberry orange muffin batter.
- Bake the muffins at 200°C (400°F) for the first 5 minutes, then reduce the heat to 180 °C (356°F) and bake them for another 10-15 minutes or until a toothpick inserted at the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.
- Dairy-Free Option: To make these muffins dairy-free, substitute buttermilk with almond milk and add one tablespoon of lemon juice to the almond milk. Allow the almond milk to rest for 10 minutes before use.
- Freezing and Storage: The baked muffin can be stored in an air-tight container in the fridge for up to five days. Before serving, bring the muffin back to room temperature or heat it for 20 seconds in the microwave. Moreover, you can wrap each baked muffin with plastic wrap and store them in a sealed bag in the freezer for up to 3 months.