Description

Delight in these moist and flavorful Cranberry Orange Muffins made with gluten-free flour and dairy-free ingredients. Bursting with fresh cranberries and bright orange zest, these muffins are perfectly spiced with cinnamon, nutmeg, cloves, and Chinese five spice. Topped with a simple orange glaze, they make a wonderful breakfast treat or snack that caters to vegan and gluten-free diets.

Ingredients

Dry Ingredients

2¼ cups gluten free all-purpose flour blend
½ teaspoon fine sea salt
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon Chinese five spice
1 teaspoon orange zest (plus 1 teaspoon more for icing)

Wet Ingredients

¾ cups vegan butter, softened
½ cup granulated sugar
½ cup brown sugar (light brown sugar can be used)
2 large eggs
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Fruit

2 cups fresh cranberries

Icing

1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest

Cook Mode Prevent your screen from going dark

Instructions

Prepare the buttermilk substitute: In a small bowl, combine the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to allow the mixture to curdle, creating a dairy-free buttermilk replacement.
Mix dry ingredients: In another bowl, whisk together the gluten-free all-purpose flour, fine sea salt, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, Chinese five spice, and 1 teaspoon of orange zest. Set this mixture aside.
Cream butter and sugars: In a large bowl, combine the softened vegan butter, granulated sugar, and brown sugar. Beat until well combined and creamy. Add the eggs one at a time, stirring thoroughly after each addition. Then mix in the milk and vinegar mixture, followed by the vanilla extract until the wet ingredients are fully incorporated.
Coat cranberries with flour: In a small bowl, toss the fresh cranberries with a few spoonfuls of the flour mixture to prevent them from sinking to the bottom of the muffins during baking. Set aside.
Combine wet and dry ingredients: Add the remaining flour mixture into the wet ingredients and stir just until almost combined. Then gently fold in the floured cranberries with a spatula, ensuring no clumps of flour remain. Cover the batter and let it rest for 30 minutes to hydrate the gluten-free flour blend properly.
Preheat oven and prepare pan: Preheat your oven to 410°F (210°C) and line a muffin pan with paper liners.
Bake the muffins: Divide the batter evenly among the 12 muffin cups. Bake in the preheated oven for 7 minutes, then reduce the heat to 374°F (190°C) and bake for an additional 15 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the orange glaze: In a small bowl, whisk together the powdered sugar, orange juice, and 1 teaspoon of orange zest until smooth. Drizzle the glaze over the cooled muffins as desired.

Notes

Use a high-quality gluten-free all-purpose flour blend that contains xanthan gum or another binder for best texture.
Light brown sugar can be used as a substitute for dark brown sugar if preferred.
The resting period allows the gluten-free flour to fully hydrate, resulting in a better crumb.
Fresh cranberries provide the best flavor and texture; frozen cranberries can be used but may alter the batter consistency.
Make sure the vegan butter is softened to ensure it creams well with sugars.
Adjust the orange glaze thickness by adding more powdered sugar or orange juice to reach your preferred consistency.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Baking
Method: Baking
Cuisine: American