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Gluten free cranberry orange muffins on a cake stand
4.86 from 7 votes

Cranberry Orange Muffins

Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 22 minutes
Resting Time: 30 minutes
Total Time: 1 hour 2 minutes
Servings: 12 muffins
Calories: 311kcal
Author: Ai Willis
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Ingredients

Cranberry Orange Muffins

Orange Icing

Instructions

  • In a small bowl, combine the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle.
  • In a bowl, combine the gluten-free all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, Chinese five spice, orange zest, and set aside.
  • In a large bowl, combine the vegan butter, granulated sugar, and brown sugar. Stir in the eggs one at a time. Add the milk and vinegar mixture, and vanilla extract. Stir until combined.
  • In a small bowl, toss the cranberries in a couple spoonfuls of the flour mixture. Set aside. 
  • Add the rest of the flour mixture into the wet ingredients and stir until almost completely combined. Add the cranberries and fold the batter using a spatula until no clumps of flour remain. Cover the bowl and let it rest for 30 minutes.
  • Preheat the oven to 410°F/210°C and line a muffin pan with paper liners.
  • Divide the batter evenly among the 12 muffin wells. Bake in the preheated oven for 7 minutes, then turn down the temperature to 374°F/190°C and bake for an additional 15 minutes. A toothpick inserted into the center of the muffin should come out with a few moist crumbs. Cool in the pan for 5 minutes before taking them out to a wire rack to cool completely
  • In a small bowl, combine all of the ingredients for the orange icing. Drizzle as much or as little as you like on the cooled muffins.

Notes

For the gluten free flour, make sure it contains xanthan gum. I've used flour blends by Robin Hood, as well as Bob's Red Mill.
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Nutrition

Serving: 1muffin | Calories: 311kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Sodium: 356mg | Sugar: 30g