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" Fluffy Cranberry Orange Muffins" - cranberry muffins - Cranberry muffins: bake these tender, gluten-free, and dairy-free treats. Bursting with orange and cran

" Fluffy Cranberry Orange Muffins"

Cranberry muffins: bake these tender, gluten-free, and dairy-free treats. Bursting with orange and cranberry flavor, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 33 minutes
Cook Time 22 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 rac{3}{4} cups gluten-free 1:1 baking flour
  • 1 tablespoon baking powder
  • rac{1}{2} teaspoon salt
  • rac{1}{2} cup granulated sugar
  • rac{1}{4} cup brown sugar
  • 3 eggs
  • rac{1}{2} cup full fat plain yogurt
  • 1 stick butter (1/2 cup) (melted)
  • 2 teaspoons orange zest
  • 6 ounces cranberries ((1 1/2 cups) fresh or frozen)

Method
 

  1. In a medium bowl, whisk together the gluten-free baking flour, baking powder, and salt. Finely chop the cranberries.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, yogurt, melted butter, and orange zest until smooth. Add the dry ingredients and mix with a spatula until fully combined. Fold in the chopped cranberries.
  3. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes (or in the fridge overnight). This important step allows the batter to hydrate fully.
  4. Preheat the oven to 400°F. Line a standard muffin pan with paper baking cups. Using an ice cream scoop or large spoon, portion batter evenly into the prepared muffin tin. Top with the streusel topping, pressing the topping lightly into the batter.
  5. Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Enjoy!

Notes

- For the freshest taste, use fresh cranberries when in season; frozen cranberries work just as well but may release a bit more moisture.
- If your batter seems a little thick, don't be tempted to add more liquid; the 30-minute rest is crucial for the gluten-free flour to hydrate fully, resulting in a perfectly moist muffin.
- Store leftover cranberry muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat gently in the microwave or oven for a fresh-baked feel.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.