About the Recipe
Picture the delightful aroma of fresh citrus mingling with a subtle hint of cinnamon as it fills your kitchen, creating an inviting atmosphere while you bake a batch of these cheerful cranberry orange muffins. This enticing gluten-free cranberry orange muffins recipe promises to deliver perfectly fluffy and moist muffins, proving that a gluten-free diet does not mean sacrificing the enjoyment of delicious, homemade treats. The process of making these muffins is both straightforward and enjoyable, making them incredibly easy to bake and a joy to share with family and friends. They offer a delightful balance of flavors, with the tartness of the cranberries providing a cheerful contrast to the bright, sweet notes of the orange, creating a harmonious blend that is sure to please your taste buds. Whether you’re savoring them as a breakfast treat to start your day or indulging in them as a delightful afternoon snack, these muffins are sure to bring a touch of warmth and happiness to your day, making every moment a little brighter.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
1 tablespoon packed orange zest
3 tablespoons fresh orange juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup whole milk, at room temperature
1 ½ cups fresh or frozen cranberries (do not thaw, if using frozen)
Turbinado sugar, for topping
Preparation
Preheat the oven to 350 degrees Fahrenheit and grease cake pans.
Line 12 standard-sized muffin wells with paper liners; set aside.
Combine the sugar and zest
Add the granulated sugar and orange zest to a large bowl. Using your fingertips, rub the sugar and zest together until evenly combined and fragrant.
Add the softened butter to the bowl. Using a hand mixer, beat on medium-high speed until light and fluffy, about 3 minutes
Scrape down the sides and bottom of the bowl. Beat in the eggs, one at a time, being sure that the first is fully incorporated before adding the next.
Next add in the vanilla extract, sour cream and orange juice and mix to combine (the batter may look curdled, but that's okay).
In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg until combined.
Beginning and ending with the flour mixture, alternate adding the flour mixture and milk to the batter, mixing on low speed after each addition until ingredients are just combined. Be careful not to overmix.
Add the cranberries to the batter and gently fold in by hand using a rubber spatula.
Divide the batter evenly between the prepared muffin wells, filling each about ¾ of the way full. I like to use an ice cream scoop to make sure the batter is evenly distributed.
Top with a few extra cranberries, if desired, then sprinkle each muffin with turbinado sugar (we used about 2 teaspoons each). Let the batter rest in the pan for 10 minutes.
Pour batter into prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool in the pan for 5 minutes, then turn out onto a cooling rack to finish cooling completely.
Notes