What is the secret to making moist muffins?

To achieve a light, moist texture in your muffins, avoid overworking the batter. Gently fold the wet ingredients into the dry until just combined. Over-mixing will result in a dense, tough texture.

Can I use fresh cranberries in muffins?

Yes! Fresh cranberries offer a perfect balance of sweet and tart flavor. Plus, they add a beautiful pop of color! Leave them whole for a bright burst of flavor, or cut them in half to distribute them more evenly.

What gives orange muffins the best flavor?

The most delicious way to boost the fresh orange flavor is to incorporate orange zest. The zest adds a vibrant, concentrated citrus taste.

Can I use dried cranberries instead of fresh?

Dried cranberries will be chewier and sweeter. If using dried, we recommend placing them in a bowl of hot water for 10 minutes to soften them before using. Reduce to 3/4 cup.

How do I prevent muffins from sticking to the liners?

Use an olive oil cooking spray and lightly coat the liners before adding the batter.

Can I make these without the glaze?

Yes, the glaze is optional, but delicious!

Festive Cranberry Orange Muffins with Rosemary (Vegan + Gluten-Free!)

Description

These festive Cranberry Orange Muffins are bursting with bright citrus flavor, juicy tart cranberries, and a hint of rosemary. Perfect for holiday breakfasts or brunch. Vegan and gluten-free! Adapted from Boots Bakery.

Ingredients

Units Scale

1 3/4 cups gluten-free flour blend or all purpose flour, spooned and leveled
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon chopped rosemary
1 cup milk- plant-based is great: oat, almond, soy, cashew, etc.
1/4 cup fresh orange juice
1/2 cup olive oil (or avocado oil)
2 teaspoons pure vanilla extract
1-2 tablespoons orange zest
1 1/2 cups fresh cranberries- or use frozen, do not thaw *see notes

Glaze:

3/4 cup powdered sugar
2-3 tablespoons orange juice, more as needed.

Garnish: rosemary and orange zest

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Instructions

Preheat oven to 400° F.
Prepare muffin tin. Spray a 12-cup muffin pan with olive oil spray, we recommend using paper liners, spray the liners lightly.
Dry ingredients. In a large bowl, mix sugar and orange zest with your hands or a fork (if you let this sit 10 minutes it will infuse and distribute the orange flavor more thoroughly). Add flour, baking soda, salt, cinnamon and rosemary.
Wet ingredients. In a separate bowl, whisk together milk, orange juice, olive oil, and vanilla.
Combine the batter. Pour wet into dry and gently fold in to combine. By hand is best, overworking the batter will toughen it and you will loose the lightness of the muffins. Fold in the fresh cranberries.
Fill muffin tin. Scoop the batter into very well greased, muffin cups to just below the rim.
Bake. Lower heat to 350F. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack.
Make the glaze (optional!). In a small bowl whisk orange juice with powdered sugar until smooth and combined. Drizzle over completely cooled muffins. Garnish with rosemary and orange zest!

Notes

If desired, for a more balanced sweet-tart flavor, cut the cranberries in half —this helps distribute their taste evenly and adds a pretty pop of color to the muffins.

Store uncovered on the counter for a day. Or place in an airtight container and keep refrigerated for up to 3 days.

Freeze right in your muffin tin and then add them to a freezer bag, or an airtight sealed container. Or, let them cool completely then wrap them individually and add to the freezer. They will keep for 2 months. To enjoy, thaw overnight in the fridge. Reheat in an air fryer or toaster oven at around 325 for 8-10 minutes.

Nutrition

Serving Size: 1 muffin
Calories: 204
Sugar: 9.4 g
Sodium: 217.9 mg
Fat: 9.7 g
Saturated Fat: 1.4 g
Carbohydrates: 28.7 g
Fiber: 1.4 g
Protein: 1.4 g
Cholesterol: 0 mg