Gluten Free Orange Cranberry Muffins (Edit recipe)

Notes

Using a high-quality gluten-free all-purpose flour blend is key to achieving the ideal texture. I recommend my Gluten Free All Purpose Flour Blend. When working with gluten-free batter, it’s important not to overmix. Overmixing can make the muffins dense instead of fluffy. Blend the ingredients just until combined. Both fresh and dried cranberries work in this recipe. Fresh cranberries provide a tart burst of flavor, while dried cranberries offer a slightly sweeter, chewy texture. Adjust according to your preference! Gluten-free baked goods can sometimes bake faster than their traditional counterparts. Begin checking your muffins around the 20-minute mark by inserting a toothpick into the center. If it comes out clean, they’re ready! For an extra burst of orange, top the muffins with a light orange glaze made with powdered sugar and orange juice. Absolutely! Once the muffins have cooled completely, place them in an airtight container or freezer bag. They’ll stay fresh for up to 3 months. To reheat, microwave for 20-30 seconds or let them thaw at room temperature. If you’re making mini muffins, reduce the baking time to 12-15 minutes. Keep an eye on them and use the toothpick test to check for doneness. Orange extract provides a concentrated flavor that orange juice alone can’t replicate. If you don’t have extract, you can increase the orange zest slightly to enhance the citrus flavor. Chopped nuts like pecans or walnuts add a delightful crunch. You can also fold in white chocolate chips for extra sweetness. Store bought All Purpose Flour blends contains xanthan gum. If you are using a pre-made all purpose flour blend then you do not need to add xanthan gum. If you are using a homemade flour blend that does not contain xanthan gum then add 3/4 tsp to this recipe. Yes, you can store these in the freezer for up to 3 months. I recommend wrapping them individually in plastic wrap or foil and then storing them in a freezer bag. Allow them to thaw on the countertop and serve warm by popping them in the oven at 350 degrees for about 5 or so minutes. I personally don’t bake without eggs that much, but I have a few readers who make all of my recipes with flax eggs instead and have a ton of success. Another option would be to use Bob’s Red Mill Egg Replacer. That is my go-to when baking without eggs.