I love cranberries… especially the tart *pop* that they give to holiday recipes & muffins! I could not find a single Dairy & Gluten Free Orange Cranberry Muffin recipe online that tasted good… so I got a little crazy in the kitchen and came up with my own.
I felt a little like Goldilocks while coming up with this recipe… With my first batch, I tried natural dried cranberries – but those just didn’t have the same zing as fresh cranberries; The second batch didn’t have enough orange zest to balance the two flavors; But, the third batch was just right! You’d never know they’re Dairy & Gluten free!
Just in time for Thanksgiving & Christmas… Here is my version of the perfect Gluten Free Orange Cranberry Muffin Recipe… Enjoy!
The special tools & ingredients featured in this recipe are:
- 2 Eggs
- ¾ to 1 Cup Sugar - reserve a 1TBSP for topping. (adjust depending on if you like your muffins sweeter - I use ¾ Cup plus 1½ tsp for the topping)
- ⅓ cup Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1 Heaping Cup Fresh or Frozen Cranberries
- 1 Cup Orange Puree with Zest from 1 Orange (see instructions below).
- 2 Cups of Erika's All Purpose Gluten Free Flour Mix
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- Preheat oven to 375 degrees.
- Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.
- In a Separate bowl, combine the Dry Ingredients and set-aside.
- Zest the rind of 1 Orange
- Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed (and de-seeded if you don't have a VitaMix). Then I add the Oranges WITH the Zest from 1 Orange into my VitaMix and blend until smooth.
- In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.
- Gradually pour in your sugar and mix for an additional 1 minute.
- Gradually pour in your oil and beat for an additional 1 minute - mixture should be light and fluffy at this point.
- Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.
- With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.
- Divide the mixture into your prepared muffin pan and bake at 350 for 20 - 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.
- Remove from oven and place on a wire rack to cool.
- Serve warm or store in an airtight container once completely cooled.