How to Make Cranberry Orange Muffins (Gluten Free & Easy)
These buttery and delicious cranberry orange muffins are gluten free and dairy free and loaded with plump cranberries and orange zest for bursts of flavor in every bite.
In a medium bowl, add gluten free flour mix, baking powder and salt. Whisk until combined.
In a large bowl, add the granulated sugar, brown sugar, eggs, sour cream, butter, orange juice and orange zest. Whisk for 30 seconds, until fully combined.
Add the dry ingredients to the large bowl and mix for 30 seconds until fully combined.
Using a rubber spatula, fold in the cranberries until evenly mixed.
Set batter aside to rest for 30 minutes.
Preheat oven to 375 F. Spray a 12 cup muffin tin plus 3 extra cups in another pan. Set the pans aside.
For topping:
In a small bowl, combine sugar, gluten free flour and cinnamon. Mix well.
Using a pastry blender, cut the butter into the dry mix until coarse crumbs form.
For baking:
Portion batter into prepared muffin cups. Using a spoon, sprinkle a small spoonful of topping on each muffin.
Bake for 18 -20 minutes, testing for doneness with a toothpick.
Remove from the oven and cool in the pan on a wire rack. Remove any topping that has fallen on the pan.
Serve muffins warm or at room temperature.
Notes
Recipe was developed using the flour mix here, others may work but have not been tested.
The Forager brand of dairy free sour cream was used, but regular sour cream may also be used.
The orange juice may be fresh squeezed or purchased juice.
The cranberries may be fresh or frozen, no need to thaw before adding to batter. Do not chop them.
The rest time is important to give the flours and starches time to hydrate.
Use just a small spoonful of topping on each muffin as too much may soak into the batter and flatten the muffins.
Remove any topping that has fallen on the pan otherwise it will be difficult to clean up.
Baked muffins store well in a sealed bag at room temperature for 2 days. They may be frozen for longer storage.