Giant Gluten Free Cranberry Orange Muffins
Giant, fluffy orange-flavored muffins studded with tart cranberries for the perfect fall treat
Servings: 6 giant muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
- 3 large eggs
- 1 ¼ cup white sugar 235g
- ¼ Cup sour cream 70g
- 1 Cup melted salted butter 227g
- ½ Cup orange juice 150ml
- 2 ½ tsp orange zest
- 2 tsp vanilla extract
- 2 ½ Cups gluten free 1-1 flour mix 420g with xanthan gum in it - if not, add 1 tsp xanthan gum now
- ½ Cup arrowroot or tapioca starch 70g
- ½ Cup packed blanched almond flour 78g
- 2 ¾ tsp baking powder
- ½ tsp salt
- ¼ tsp each: ground cardamom, nutmeg, ginger, cinnamon
- 2 ½ Cups whole fresh cranberries 268g
- 1 Cup chopped pecans 110g
Instructions
- Make the muffin batter! It will need to rest at room temp for 30 minutes before baking. First, in a large bowl, whisk together the eggs, white sugar, melted butter, sour cream, orange juice, orange zest, and vanilla extract until thicker and smooth. Add in the gluten free 1-1 flour, arrowroot (or tapioca) starch, packed blanched almond flour, ground ginger/nutmeg/cardamon/cinnamon, baking powder, and salt and stir until just combined (do not overmix). Finally, fold in the chopped pecans and the fresh cranberries. Then place your six 4-inch cake pans on a cookie sheet and grease each pan with cooking spray or room temp butter, then spoon batter into each one evenly (they should be about 3/4-5/6 full). Add a few extra fresh cranberries on top of each muffin (optional). Then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
- Once the batter has rested preheat the oven to 425° Fahrenheit. Bake for 5 minutes and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 20-25 minutes until the tops spring back with touched (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out.
- Then serve! These will keep in an air-tight container in the fridge or in the freezer for up to 5 days. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!