Cranberry Orange Muffins Recipe

Name: Cranberry Orange Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (375 mL) rice flour; 1/3 cup (75 mL) cornstarch; 1/3 cup (75 mL) tapioca starch; 1 1/2 tsp (7 mL) xanthan gum; 1 tbsp (15 mL) GF baking powder; 3/4 tsp (4 mL) salt; 2/3 cup (150 mL) cranberry juice; 1/3 cup (75 mL) water; 2/3 cup (150 mL) orange marmalade; 1 tsp (5 mL) cider vinegar; 1/4 cup (50 mL) vegetable oil; 2 eggs; 1 cup (250 mL) cranberries, fresh or frozen; Muffin tin, lightly greased

Servings: persons

1 1/2 cups (375 mL) rice flour
1/3 cup (75 mL) cornstarch
1/3 cup (75 mL) tapioca starch
1 1/2 tsp (7 mL) xanthan gum
1 tbsp (15 mL) GF baking powder
3/4 tsp (4 mL) salt
2/3 cup (150 mL) cranberry juice
1/3 cup (75 mL) water
2/3 cup (150 mL) orange marmalade
1 tsp (5 mL) cider vinegar
1/4 cup (50 mL) vegetable oil
2 eggs
1 cup (250 mL) cranberries, fresh or frozen
Muffin tin, lightly greased

1
Preheat oven to 350F (180C).
2
In a large bowl, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt.
3
Set aside.
4
In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined.
5
Pour marmalade mixture over dry ingredients and stir just until combined.
6
Gently fold in cranberries.
7
Spoon into each cup of prepared muffin tin.
8
Let stand for 30 minutes.
9
Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden.
10
Remove from the pan immediately and let cool completely on a rack.
11
Variations:
12
For a sweeter muffin, replace fresh or frozen cranberries with dried.
13
You can also substitute fresh or frozen blueberries for the cranberries.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups (375 mL) rice flour, 1/3 cup (75 mL) cornstarch, 1/3 cup (75 mL) tapioca starch, 1 1/2 tsp (7 mL) xanthan gum, and more.

Yes, Cranberry Orange Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Orange Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions