Gluten-Free Cranberry Orange Muffins

5 from 2 votes

Get ready to enjoy a tender and soft gluten-free cranberry orange muffin recipe made with 1-to-1 gluten-free flour, notes of fragrant citrus, and chunks of sweet dried cranberries.

Prep Time15

Cook Time25

Total Time40

Course: Breads, Breakfast, Condiments, Dessert

Cuisine: American

Keyword: cranberry muffins, cranberry orange muffins

Servings: muffins

Calories: 213kcal

Author: Jenny Levine Finke

Equipment

3 6-cavity muffin pans to make 18 muffins
18 paper muffin liners or cupcake liners
2 Mixing bowls
1 spatula

Ingredients

1 ¾ cup gluten-free flour I used Bob’s Red Mill 1-to-1 Gluten-Free Flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup sugar
2 eggs large
½ cup milk dairy-free milk ok
¼ cup orange juice
½ cup vegetable oil I used avocado oil
1 tsp vanilla extract
Zest of 1 orange
1 cup dried cranberries
1 cup white or dark chocolate chips

Instructions

Preheat the oven to 375°F and line the muffin pans with paper liners (cupcake liners). You'll make about 18 muffins.
Whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar in a medium bowl. Set aside.
Whisk together the eggs, milk, orange juice, oil, vanilla extract, and orange zest in a separate bowl.
Add the dry ingredients to the wet ingredients and mix until well combined.
Fold in the dried cranberries and white chocolate chips.
Fill the prepared muffin pans 2/3 full and bake them for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffins should bounce back when gently pressed with your finger.
Allow the muffins to fully cool before handling.

Notes

Leftovers: Store leftover muffins in an airtight container at room temperature for 3-5 days or up to a month in the freezer.

The Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Flour in this recipe. If you use a different gluten-free flour that doesn’t have xanthan gum, be sure to add ¾ teaspoon of it to the dry ingredients. I haven’t tested this recipe with other gluten-free flour blends, but if you use another blend, be sure to measure it carefully according to that flour blend's instructions (see Measuring Flour).

Measuring Flour: Be sure to measure the flour correctly to ensure a tender muffin that isn't dry. There are two ways to measure gluten-free flour:

(1) Measure the flour by grams using a kitchen scale. For example, 1 ¾ cup of Bob’s Red Mill 1-to-1 Gluten-Free Flour equals 259 grams of flour according to the measurements on the back of the package. However, another flour blend might have a slightly different weight for the same measurement. Look at the packaging for the gluten-free flour you'd like to use to determine the precise weight in grams.

(2) Measure the flour using the spoon and level measure technique. To do this, use a smaller cup or large spoon to spoon the flour into the measuring cup, then use the dull end of a butter knife to level the flour. Do NOT pack the flour into the measuring cup. Doing so will result in a dry muffin due to the higher flour-to-moisture ratio.

Dairy-Free: To make the muffins dairy-free, use dairy-free milk or substitute an additional ½ cup of orange juice for the milk, making for a total of ¾ cup of orange juice. Also, use either dairy-free white chocolate chips, dairy-free dark chocolate, or omit the chocolate chips altogether.

Chocolate Chips: I highly recommend using dark or white chocolate chips for this recipe. While adding the chocolate chips is optional, it will add sweetness and texture.

Nutrition