Description
Delicious cranberry orange muffins infused with fresh flavors, perfect for breakfast or a snack.
Ingredients
Scale
- 1 3/4 cups gluten-free flour blend or all purpose flour, spooned and leveled
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon chopped rosemary
- 1 cup milk (plant-based is great: oat, almond, soy, cashew, etc.)
- 1/4 cup fresh orange juice
- 1/2 cup olive oil (or avocado oil)
- 2 teaspoons pure vanilla extract
- 1–2 tablespoons orange zest
- 1 1/2 cups fresh cranberries (or use frozen, do not thaw)
- 3/4 cup powdered sugar
- 2–3 tablespoons orange juice, more as needed
Instructions
- Preheat the oven to 400°F.
- Spray a 12-cup muffin pan with olive oil spray and use paper liners, spraying the liners lightly.
- In a large bowl, mix sugar and orange zest with your hands or a fork. Let it sit for 10 minutes to infuse the orange flavor.
- Add flour, baking soda, salt, cinnamon, and rosemary to the bowl and mix well.
- In a separate bowl, whisk together milk, orange juice, olive oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently fold in until combined. Avoid overworking the batter.
- Fold in the fresh cranberries.
- Scoop the batter into the greased muffin cups, filling to just below the rim.
- Lower the oven temperature to 350°F and bake for 20-25 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
- Optional: In a small bowl, whisk orange juice with powdered sugar until smooth and combined. Drizzle over completely cooled muffins and garnish with rosemary and orange zest.
Notes
- If using frozen cranberries, do not thaw them before adding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg