Description
These simple gluten-free cranberry orange muffins are perfect for a winter breakfast or brunch.
Ingredients
- ½ cup dairy-free butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- ¾ cup almond milk
- ¼ cup orange juice
- 2 tablespoons orange zest
- 2 cups gluten-free flour mix*
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup fresh or frozen cranberries
Glaze:
- 2 tablespoons orange juice
- ¾ cup powdered sugar
(you’ll need 2-3 oranges depending on their size for the zest and juice)
Instructions
- Preheat oven to 350°. Grease bottoms of 12 muffin cups or place cupcake liners in each cup.
- Start by zesting two to three oranges and then juicing them. You’ll need to have at 2 tablespoons of zest and 1/4 cup plus 2 tablespoons of orange juice. The size of the oranges will determine how many you’ll need. Set the zest and juice aside
- In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar.
- Then beat in the eggs. Next, mix in the almond milk, orange juice, and orange zest.
- In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Add the flour mixture to the batter and mix until combined.
- Then fold in the cranberries.
- Fill muffin cups about 3/4th full. And bake at 350° for 25-30 minutes or until golden brown and a toothpick test comes out clean.
- Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.
- Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them and then carefully lift the muffins out of the pan and place them on a wire rack to continue to cool.
Glaze Instructions
- Start with 1 tablespoon of orange juice and mix with 3/4 cup of powdered sugar. Add small amounts of the rest of the juice and mix until you have a nice thick but drizzly consistency. You may not need the full 2 tablespoons.
- Once the muffins are cooled drizzle a little of the glaze over each one.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: I used Smart Balance in this recipe; other options would be softened Earth Balance, Country Crock Plant-Based, or melted refined coconut oil.
Almond Milk: You can use any plant-based milk of your choice or dairy-free yogurt.