Gluten-Free Cranberry Citrus Muffins

Time to Bake!

Start by preheating your oven to 375 degrees Fahrenheit and greasing a muffin tin, or line the muffin tin with silicone liners. Then, combine half a cup of unsalted butter and half a cup of cane sugar in a large bowl using an electric mixer. Once the butter and sugar are creamed together, add two large eggs and a teaspoon of vanilla extract. Mix together thoroughly before adding a third cup of plain Greek yogurt. While sour cream is often used in baking, I like to use Greek yogurt as a healthier alternative. It provides the same moist interior and gives the muffins a hint of tanginess.

In a medium-sized bowl, combine two cups of gluten-free baking flour- I like to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. Then, add in a teaspoon of baking powder, a teaspoon of cinnamon, half a teaspoon of baking soda, half a teaspoon of nutmeg, a fourth teaspoon of cloves, salt, and xanthan gum. Mix the dry ingredients together before slowly adding to the wet ingredients.

Use the electric mixer to combine the ingredients until smooth. Finally, add in a fourth cup of fresh orange juice with no pulp, a tablespoon of orange zest, and one cup of whole cranberries. Use a spatula to fold in the cranberries. Then, use a spoon to scoop the batter into the prepared muffin tin, filling a little over 3/4 of the way. Bake the muffins for 25-30 minutes until golden brown, then allow to cool for 15 minutes.

The Glaze

While the muffins are cooling, it’s time to make the orange glaze! Start by sifting one cup of powdered sugar into a small bowl. Then, add one tablespoon of orange juice and half a teaspoon of orange zest. Mix together until smooth.

Once the muffins have cooled, use a spoon to drizzle the orange glaze over the muffins. Allow to cool and the glaze will dry and harden over the tops of the muffins. Then, dig in and enjoy!