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The best cranberry orange muffins

Gluten-Free Glazed Cranberry Orange Muffins

When cranberries are in season you just have to make these delicious gluten-free glazed cranberry orange muffins made with European goat butter!

Course Breakfast, Snack
Cuisine American
Keyword muffins, orange glazed cranberry muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Author Deana Larkin Evans

Ingredients

  • 2 cups GF all-purpose baking flour no xanthan gum
  • 2 tsp guar gum
  • 2 tsp aluminum-free baking powder
  • 1/4 tsp ground cinnamon
  • 3/4 tsp pink Himalayan salt
  • 1/2 cup European goat butter or coconut oil or ghee, melted but not hot
  • 1 cup raw organic cane sugar plus more for sprinkling
  • 2 extra large eggs
  • 1 tbsp Cointreau orange liqueur
  • 3/4 cup filtered water
  • 2 cups fresh chopped cranberries
  • Zest from one large orange

Orange glaze

  • 1 cup organic confectioners sugar
  • 3 tbsp freshly squeezed orange juice

Instructions

  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
  2. Wash whole cranberries in water and pick out any bad ones to discard. Roughly chop the cranberries on a cutting board. Then rinse again and strain to remove water.

  3. In a large mixing bowl, mix together the dry ingredients: gluten-free all puopose flour, baking powder, guar gum, cinnamon, and salt. Add the European goat butter (or ghee, butter substitute, or coconut oil), sugar, eggs, Cointreau and water. Use a fork or mixer to combine all the ingredients so that they are well-combined.

  4. Add the orange zest and fold in the cranberries. Using an ice cream scoop, scoop the batter into each muffin cup.

  5. Bake for 30 minutes or until a toothpick in the center comes out clean. Let cool on a cooling rack.

  6. Add the confectioners sugar to a measuring glass. Use the orange you zested for freshly squeezed orange juice. Add to the powdered sugar and whisk until well-blended. When the muffins cool a bit remove the paper liners and place on a rack over parchment paper. Drizzle with the orange glaze.