Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cranberry Orange Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 26 reviews

These Cranberry Orange Muffins are a delightful gluten-free treat, bursting with fresh cranberries and fragrant orange zest. Made with almond, tapioca, and coconut flours, these moist muffins are naturally sweetened with maple syrup and combine zesty citrus notes with the tartness of cranberries for a perfect balance of flavors.

  • Total Time: 37 minutes
  • Yield: 12 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 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.
  2. Mix Dry Ingredients: In a large bowl, combine almond flour, tapioca flour, coconut flour, baking soda, and salt. Stir together to ensure even distribution of the leavening agents and salt.
  3. Add Cranberries: Gently fold in the fresh cranberries into the dry mixture, coating them to help prevent sinking during baking.
  4. Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, freshly squeezed orange juice, orange zest, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a tender muffin crumb.
  6. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising.
  7. Bake: Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use fresh cranberries rather than frozen to maintain texture and flavor.
  • Ensure eggs are at room temperature for better mixing and muffin texture.
  • You can substitute maple syrup with honey if preferred, but note the flavor will slightly differ.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • If you prefer a less tart muffin, reduce the amount of cranberries or add a little more maple syrup.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Snack Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/cranberry-orange-muffins-recipe/