Recipe: Orange Cranberry Muffins

Recipe: Orange Cranberry Muffins

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Gluten Free Orange Cranberry Muffins


  • 1 C + 1 Tbsp GF 1-to-1 Flour (I use Bob’s Red Mill)

  • 1 tsp Baking Powder

  • 1/4 tsp Salt

  • 1 Tbsp Orange Zest (from 1 medium orange)

  • 2/3 C Sugar

  • 1 Large Egg

  • 3 Tbsp Olive Oil

  • 1/4 Orange Juice, fresh squeezed (from 1 medium orange)

  • 1/3 C Non-Dairy Milk

  • 3/4 C Fresh or Frozen Cranberries + 1 Tbsp GF 1-to-1

  • Additional cranberries and coarse sugar for topping

Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe makes 6 muffins.

In a large bowl, combine flour, baking powder, salt, orange zest, and sugar. Stir well and set aside.

In a small bowl, whisk egg until frothy. Whisk in the oil, orange juice and milk. Once it is all combined, pour the wet ingredients into the dry. Fold together with a spatula, about 15 strokes.

Toss the 3/4C cranberries with 1 Tbsp flour. Pour the cranberries into the batter and fold 3-4 strokes until evenly incorporated.

Fill muffin cups to top. Sprinkle the muffins with additional cranberries and coarse sugar if desired.

Bake in preheated oven for 3 minutes, then reduce the temperature to 375 degrees and bake an additional 25 minutes.

Remove from oven to cooling rack. Refrigerate leftovers in an airtight container for up to 3 days.

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