Description
This recipe for Gluten Free Cranberry Orange Muffins is quick, easy, and easy. Follow along with the video tutorial for a step-by-step guide!
Ingredients
Units
Scale
- 1.5 cups cranberries (you can use fresh or frozen (or dried))
- 7 tbsp butter (melted)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (white sugar)
- 1.5 cups gluten free all purpose flour (I used King Arthur's gluten free Measure for Measure flour- it contains xanthan gum)
- 1/2 cup greek yogurt (you can substitute regular yogurt)
- 1/3 cup orange juice
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ginger
- Turbinado sugar ( optional)
Instructions
- Preheat your oven to 350°F. Meanwhile, melt your butter and mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt (or regular yogurt) and continue to whisk together.
- In a separate bowl, whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, cinnamon, ginger, and clove). Add half of the dry ingredients into the wet ingredients and mix together, then add the orange juice, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
- Fold in the cranberries and set aside. Line a muffin tin with liners, and fill them 2/3 of the way up with the batter. Cover with turbinado sugar (optional) and place in the oven for 28 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Calories: 142
- Sugar: 11
- Sodium: 95
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 3
- Protein: 5
- Cholesterol: 29
