Cranberry muffins taste like Christmas all year long! These gluten free muffins are bursting with bright fresh cranberries, and the aroma as they bake will transport you into holiday mode!
Did you know that unlike other berries, cranberries are harvested in the fall? How convenient that these gorgeous red berries arrive just in time for holiday baking!
For best results with this recipe, I recommend that you weigh your flour. And don’t skip the orange zest! It adds a pop of flavor and freshness to the muffins.
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Ingredients:
- 260 g. gluten free all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/8 tsp. cardamom
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3/4 cup milk (I used 2%)
- 2 cups fresh cranberries + 1 tbsp. additional flour
- grated zest of 1/2 orange
- 1 tbsp. melted butter, for glaze
Preparation:
Preheat the oven to 350º. Mist a 12-cup muffin tin with cooking spray.
Whisk together the dry ingredients, flour through cardamom in one bowl. In another bowl, whisk together the wet ingredients, eggs through milk.
Stir the dry ingredients into the wet. Toss the cranberries with 1 tbsp. flour and add to the batter along with the orange zest.
Let the batter rest for 15 minutes, then spoon into 12 muffin cups. Smooth out the tops with a small spatula.
Bake for 25 minutes (check with a toothpick). Brush the tops with melted butter then cool in the pan for 10 minutes.
Transfer to a rack. If not serving immediately you can store them at room temperature in an airtight container for 1 day. Leftovers, if you have any can be frozen.
Notes ♪♫ I used and recommend Better Batter Original Blend in this recipe. With Better Batter, your favorite recipes for muffins and quick breads are easily converted to gluten free. Just substitute 130 grams of Better Batter flour per cup.
Don’t forget to use my Promo Code MGFC30 for 30% off your purchase at Better Batter!
