Orange Cranberry Muffins Recipe

Name: Orange Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups granulated sugar, plus 2 teaspoons for sprinkling (optional); 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk; 1 cup orange juice; 2 teaspoons orange zest; 3 tablespoons canola oil; 3 cups Basic Gluten-Free Flour Mix (page 19); 3/4 teaspoon xanthan gum; 4 teaspoons double-acting baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 1/2 cups fresh or frozen cranberries

Servings: persons

2 cups granulated sugar, plus 2 teaspoons for sprinkling (optional)
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
1 cup orange juice
2 teaspoons orange zest
3 tablespoons canola oil
3 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups fresh or frozen cranberries

1
Preheat the oven to 350F.
2
Line a muffin pan with 12 muffin liners.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the sugar and the egg replacer, mixing on medium speed for about 30 seconds.
4
Add the orange juice, orange zest, and canola oil.
5
Mix for about 30 seconds.
6
In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, salt, and cinnamon.
7
Add the dry ingredients to the wet and mix until just combined, about 30 seconds, scraping down the sides of the bowl as necessary.
8
Turn off the mixer and fold in the cranberries.
9
Fill the liners to the rim with batter.
10
Sprinkle the tops of the muffins with the remaining 2 teaspoons of sugar.
11
Bake in the center of the oven 35 to 40 minutes, rotating the pan halfway through.
12
Bake until lovely golden brown on top and a skewer inserted into the center of a muffin comes out clean.
13
Let cool in the pan for 5 minutes before transferring to a cooling rack.
14
You may need to gently run a butter knife under the edges of the muffin tops to loosen them slightly.

865

kcal

Calories

Fat

182

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 11 ingredients. The key ingredients include: 2 cups granulated sugar, plus 2 teaspoons for sprinkling (optional), 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk, 1 cup orange juice, 2 teaspoons orange zest, and more.

Yes, Orange Cranberry 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!

Orange Cranberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions