Gluten Free Orange Cranberry Muffins -

5 from 1 vote

Gluten Free Orange Cranberry Muffins

Sweet and tender gluten free orange cranberry muffins feature whole grain oat flour, lots of juicy cranberries, and a pop of citrus.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 206kcal

In a large bowl, rub the orange zest into the sugar to release its oils, about 1 minute. Then whisk in the oat flour, baking powder, and salt. Toss the cranberries into the flour mixture, stirring to lightly coat them with flour.
In a separate bowl, whisk together the egg, oil, and milk. Gently fold the wet ingredients into the dry ingredients.
Preheat the oven to 400°F and rest the batter while the oven heats. Lightly grease a 12-cup muffin pan, then use a ¼-cup measuring cup to fill each muffin cup about ¾ full.
Bake the muffins for 20-25 minutes (check at 20 minutes), until a tester inserted into the center of one comes out clean. Remove the muffins from the oven and cool in the pan on a rack for 5 minutes, then turn them out onto a rack to cool completely.

- Add orange zest to the sugar first. For the most fragrant and flavorful muffins, zest the orange into the sugar in a bowl then rub it in using your fingers. This releases the citrus oil in the peel and will give the muffins a much more orangey flavor.

- Rest the batter. Oat flour needs a bit of time to hydrate, so let the batter rest for up to 20 minutes or at least while the oven preheats so that the flour properly absorbs the liquid.

- Bake at a high temperature. This recipe calls for baking the muffin batter at 400F - it's not a typo! The high oven temp will help the muffins achieve a nice rise with beautifully domed tops.

- To serve: Softened salted or unsalted butter is a must, and you can slightly rewarm the muffins in the oven, toaster oven, or microwave so that the butter melts slightly ... the best!