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top down shot of two cranberry orange muffins on a white plate, one of which is cut in half. Fresh cranberries and an orange slice lie next to the plate.
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Gluten Free Cranberry Orange Muffins

This gluten free cranberry orange muffin recipe is a delicious way to use up leftover cranberry sauce. The tartness of the cranberries combines with sweet orange to make a soft and tasty baked treat. Naturally sweetened with maple syrup, these muffins are perfect for breakfast or a light snack.
Course Breakfast
Cuisine American
Keyword #glutenfree, #muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 202kcal

Ingredients

  • 2 cups gluten free flour I used Bob’s Red Mill 1 to 1
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • tsp ground ginger
  • cup maple syrup
  • ½ cup butter softened (1 stick)
  • 2 large eggs
  • ¼ c orange juice
  • 1 tbsp orange zest
  • c full fat greek yogurt
  • ¾ cup cranberry sauce

Instructions

  • Preheat the oven to 350 degrees F. In a large bowl combine the flour, baking soda, baking powder, cinnamon, and ginger. Stir to combine. Set aside.
  • Place the maple syrup and the softened butter in a separate large bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary. Stir the eggs, orange juice, orange zest , and yogurt into the maple syrup & butter mixture until well combined.
  • Pour the dry mixture into the bowl with the wet mixture. Stir until just combined and there are no pockets of dry flour in the mixture.
  • Scoop the muffin mixture into each well in the silicone muffin pan with a spoon, dividing it equally between each well. Add a tbsp of cranberry sauce on top of each and mix with a spoon or knife, swirling the cranberry sauce into each.
  • Place the muffin pan onto a sheet pan and into the oven, setting the timer for 15 minutes. After the timer goes off, carefully rotate the muffin pan 180 degrees (so the muffins in the front of the oven are now in the back of the oven) and bake for another 12-15 minutes, until a toothpick inserted into several muffins comes out clean. Once cooked, take the muffins out of the oven and let cool for 5 minutes before serving.

Notes

  • This recipe uses a silicone muffin tin. If you’re going to use a metal one, the muffins may cook faster so check them sooner than is written in the directions.
  • Be sure and use a sheet pan under the silicone muffin tin! Otherwise it will be difficult to remove the muffin tin from the oven.
  • When checking for doneness, test both a muffin in the middle of the pan and one on the outside. The ones in the middle may need a longer baking time.
  • To freeze the muffins, let them cool completely then place them in a sealed plastic bag. They will keep in the freezer for several months this way.
  • If you want to make these more of a dessert, add a glaze to the top of the muffins. Combine 1 cup powdered sugar with 1 to 2 tbsp milk and ½ tsp of vanilla extract. Whisk to combine and then drizzle over the tops of the muffins.

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 177mg | Potassium: 91mg | Fiber: 2g | Sugar: 13g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg