Cranberry Orange Muffins Gluten Free Recipes

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

GLUTEN-FREE CRANBERRY SAUCE MUFFINS

Steps:

• Set the oven and prepare the pan(s). Preheat the oven to 400°F, adjust a rack to the top third of the oven. Use 16 paper muffin liners to line a standard-sized muffin pan (or pans). Alternately if your pans are non-stick, you can just lightly grease them with oil or butter (use a brush), or a non-stick spray.
• Combine dry ingredients. In a large mixing bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon.
• Combine wet ingredients. In another large mixing bowl, use a whisk to blend the oil with the sugar. Once it's blended, whisk in the buttermilk and vanilla. Add the eggs and continue to whisk until it's very smooth.
• Combine wet with dry ingredients and add cranberry sauce. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and mix only until you no longer see dry spots. Mix the cranberry sauce well, so there aren't any large clumps. Then fold it into the batter. Mix just to combine. It's okay if the batter is somewhat streaked with it.
• Fill the pan(s). Fill the muffin pan(s) with the liners (or greased, non-stick) to the very top. Sprinkle each one with a little bit of the coarse sugar (or Sugar in the Raw). The muffins will rise a bit above the top rims, so whatever muffin pan you're using, use a brush or your finger to grease on top of the pan, around each top rim.
• Bake. Place in the preheated 400°F oven and bake until the tops are slightly golden and feel cooked through to the touch. (If you gently and lightly press your finger on top, it should feel a bit like a sponge.) The baking time is 20 to 25 minutes.
• Cool and serve. Let the muffins cool in the pan for at least 5 minutes. Then remove them and cool them on a baking rack for about at least another 10 minutes before serving.

GLUTEN FREE CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.
• In a large mixing bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!
• Pour the wet ingredients into the dry ingredients, add the cranberries, and mix until "just barely mixed". This is the big secret to light and fluffy muffins!!
• Let the batter sit while you mix up the gluten free streusel topping.
• In a small bowl, add the topping ingredients except the butter. Mix well.
• Use a pastry blender to cut in the cold butter until your mixture is crumbly.
• Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.
• Spoon some of the streusel topping over each muffin.
• Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.
• Enjoy :-).

GLUTEN FREE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees and grease a standard muffin pan.
• In a small bowl, stir together the flour, baking powder, baking soda, and salt.
• In a large bowl, mix the eggs, syrup, orange juice, and coconut oil. Add the dry ingredients to the wet ingredients and stir to combine evenly.
• Fold in the chopped cranberries. Transfer the batter to the muffin pan.
• Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.

CRANBERRY ORANGE OATMEAL MUFFINS (HEALTHY, GLUTEN-FREE)

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Grease a 12 cup muffin tin or two 6 cup muffin tins - or line with silicone or paper liners.
• Blend the orange, orange zest, with the honey, melted coconut oil, eggs, and vanilla.
• Whisk the oat flour with baking soda, powder, salt, and oats.
• Combine the wet and dry ingredients until just mixed. Don't over mix and if there are a few lumps, it's a-okay.
• Fold in the cranberries.
• Divide batter evenly, filling cups almost to the top. Sprinkle the tops with maple flakes or coarse sugar, if desired. Bake for 15 to 20 minutes, until a toothpick inserted into the center, comes out clean.
• Take the muffin tin out of the oven and place on a wire cooling rack to cool for 10 minutes, before removing the muffins from the pan. Cool on the wire rack or enjoy a sneaky muffin warm, with butter.

CRANBERRY ORANGE MUFFINS RECIPE WITH RICOTTA

Steps:

• Preheat oven to 400 degrees
• Prepare a 12-cup muffin tin by spraying with non-stick cooking spray.
• Wisk together ricotta, eggs, orange juice, and vanilla. Stir in melted (but not hot!) butter. Room temp or slightly warmer is fine. You just don't want the eggs to start cooking due to the hot butter.
• In a small bowl, use a fork to mix the orange zest and granulated sugar. Set aside
• In a large bowl, combine flour, baking powder, salt, and baking soda.
• Add the zest mixture and combine.
• Gently fold in the ricotta mixture until just combined. Don't overwork it.
• Fold in cranberries.
• Spoon batter into prepared muffin tin and bake until golden brown, about 20 minutes.

GLUTEN-FREE CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350°F and line a muffin pan with 12 muffin liners.
• In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder and salt. Set aside.
• In a large mixing bowl, whisk together the eggs, honey, oil, orange zest, orange extract, vanilla extract and buttermilk.
• Add the dry mixture to the wet mixture and stir just until combined. Stir in 1 cup cranberries, reserving the rest to sprinkle on the top.
• Divide the batter among the liners, filling almost to the top, and sprinkle the remaining cranberries over the top. Add sliced almonds, if using.
• Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
• Let the muffins cool for 5 minutes in the pan and then carefully turn them out onto a wire rack to cool. If you used almonds, you may want to tilt the pan and use a spoon to remove them from the pan so that the almonds don't fall off. Once cool, store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.

GLUTEN FREE CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375 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 like soap bubbles.
• Add the oil, milk and orange juice to the whisked egg. Whisk together until smooth.
• Pour the wet ingredients into the dry and fold together with a spatula about 10 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 27 minutes or until tops spring back when gently poked.