Gluten Free Cranberry Orange Muffins

one cranberry orange muffin on a white dish with a few muffins in the background on a wooden board.

Gluten Free Cranberry Orange Muffins

5 from 1 vote

Moist and fluffy gluten free cranberry orange muffins made with Greek yogurt, fresh cranberries, and a hint of orange zest, with a low FODMAP option included.

Prep Time: 10

Cook Time: 30

Muffin Batter Rest: 30

Total Time: 1 10

Servings: Muffins

Author: Venessa Mandelkow

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Equipment

Ingredients

Dry Ingredients:

2 cups gluten free flour (Note 1)
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:

½ cup butter melted
¾ cup vanilla Greek yogurt (Note 1)
3 large eggs
½ cup white granulated sugar
¼ cup brown sugar
2 teaspoons orange zest (Note 2)
3 tablespoons orange juice freshly squeezed
2 cups fresh cranberries (Note 3)
2 tablespoons turbinado sugar

Glaze Ingredients:

1-2 tablespoons orange juice freshly squeezed
1 cup powdered sugar

Instructions

Preheat the oven to 400 degrees F. I do it now so I don’t forget, but you can also turn on the oven while the muffin batter rests.
Melt the butter in a microwave-safe bowl or in a small saucepan on the stove top. Set aside to cool slightly.
In a large bowl, whisk together the gluten free flour, baking powder, and salt.
In a medium bowl, stir together the melted butter, yogurt, eggs, white sugar, brown sugar, orange zest, and orange juice until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the cranberries.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the gluten free flour hydrate. While the batter rests, preheat the oven to 400 degrees F if you haven’t done so.
Line a 12-cup muffin pan with paper liners or grease lightly. Divide the batter evenly among the cups and sprinkle the tops with turbinado sugar.
Bake for 25–30 minutes, or until the muffins are golden and a toothpick comes out clean.
Let the baked muffins cool in the pan for 10–15 minutes, then transfer to a wire rack.
Once fully cooled, whisk the orange juice and powdered sugar until smooth and drizzle over the muffins.

Notes

Note 1: Recipe was tested with Bob’s Red Mill 1-to-1 gluten free flour.

Note 2: Plain Greek yogurt can also be used for a not-as-sweet muffin. For low FODMAP use lactose-free Greek yogurt or a dairy free yogurt.

Note 3: Zest the orange with a microplane before juicing.

Note 4: No fresh cranberries, no problem. Swap in 1 cup of dried cranberries. Soak them in the orange juice for a few minutes to plump them up.

Storage: Keep muffins in an airtight container on the countertop up to two days. For best results, eat the muffins the day they are baked or the next day.

Low FODMAP Notes: Ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results. Always listen to your own gut and modify as needed.

Nutrition Information

Serving: 1 MuffinCalories: 246kcalCarbohydrates: 36gProtein: 5gFat: 9gSugar: 18g

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