Gluten-Free Cranberry Orange MuffinS


These gluten-free cranberry orange muffins are bursting with fresh cranberries and orange zest and topped with sweet streusel. Make them for a holiday treat or gluten-free Christmas breakfast!


1. 2 cups gluten-free all-purpose flour 2. 1 cup dried cranberrie 3. 1/2 cup unsalted butter, melted 4. 1 cup almond milk (or any non-dairy alternative) 5. 1/2 cup honey or maple syrup 6. 2 large egg 7. 1 tablespoon orange zest 8. 1 teaspoon vanilla extract 9. 1 teaspoon baking powder 10. 1/2 teaspoon baking soda 11. 1/2 teaspoon salt



Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or grease the cups with a little oil or butter.


Step 1

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Add the dried cranberries and stir until they are evenly distributed in the flour mixture.


Step 2

In a separate bowl, whisk together the melted butter, almond milk, honey or maple syrup, eggs, orange zest, and vanilla extract until well combined.


Step 3

Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently until just combined. Be careful not to overmix, as this can result in dense muffins.


Step 4

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.


Step 5

Also Check Buckwheat Crepes