Gluten Free White Chocolate Cranberry Muffins
Make these Gluten Free White Chocolate Cranberry Muffins with fresh cranberries while they’re in season! They’re easy and full of comforting holiday flavors.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups gluten free flour (see notes)
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup fresh cranberries (whole or roughly chopped (see notes))
- 2 large eggs (room temperature)
- ⅓ cup avocado oil
- ½ cup orange juice (with no pulp, room temperature)
- ½ cup milk (room temperature (see notes))
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips
- coarse sugar for garnish (optional)
Instructions
- 1
Preheat the oven to 400 degrees F. Prepare a muffin pan by lightly spraying with cooking spray or lining with paper liners.
- 2
In a medium bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. Toss in the cranberries to coat with the mixture, then set aside.
- 3
In a large bowl, whisk together the eggs, oil, orange juice, and milk. Slowly add in flour mixture with the cranberries. Stir in white chips until thoroughly combined.
- 4
Transfer the batter to the prepared muffin cups, splitting the batter evenly between the 12 wells (they'll be pretty full). Sprinkle the tops with coarse sugar, if desired.
- 5
Bake for 16-20 minutes or until tops of muffins spring back to touch and a cake tester comes out clean. Mine took the full 20 minutes.
- 6
Cool in the pan for 5 minutes before transferring to a wire rack.
- 7
Sprinkle with powdered sugar, drizzle with white chocolate, or serve as-is warm or at room temperature.