Paleo Orange Cranberry Muffins
Paleo Orange Cranberry Muffins are light, fresh, and so yummy! Orange cranberry is such a classic holiday combo – and for good reason! This flavor combination is slightly sweet, slightly tart, and perfectly delicious. These muffins are soft and fluffy and bursting with flavor. They’re incredibly moist (thanks to the orange juice) and have the best texture. Bonus: they’re super easy to make!
Eggs: Room temperature eggs help these muffins rise. In addition, eggs give these muffins that cake like texture.
Almond Flour: Made from ground up almonds, almond flour has a slightly nutty flavor. Additionally, it’s a very popular Paleo baking flour. See my Guide to Gluten Free Flours and Baking for more information about baking with almond flour.
Arrowroot Starch or Tapioca Flour: Arrowroot starch is the corn free Paleo version of cornstarch.
Maple Syrup: Maple syrup naturally sweetens these muffins.
Orange Juice & Zest: The juice and zest of two oranges adds the perfect pop of color and flavor.
Cinnamon: A slight cinnamon flavor balances out the orange and cranberry flavors.
Ghee or Coconut Oil: Use coconut oil for a dairy free muffin, or butter if desired.
Baking Soda: Baking soda helps these muffins rise while baking.
Vanilla Extract: A little vanilla extract goes a long way.
Sea Salt: A pinch of sea salt is totally optional, but does provide a little zing.
Cranberries: I suggest using fresh cranberries. They burst while baking, creating a more thorough cranberry flavor.
Coconut Butter: When melted, coconut butter has a similar texture to powdered sugar icing.
How to Make
First off, preheat oven to 350 degrees Fahrenheit and line a muffin tray with liners. Then, make the muffin batter.
Combine all ingredients except cranberries in a large mixing bowl. Stir to combine. Next, gently fold in cranberries.
Once combined, use a spoon to fill muffin liners 3/4 of the way full. Garnish with extra cranberries before baking if desired.
Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow the muffins to cool in the pan for 5 minutes before gently removing to a cooling rack to cool completely.
How to Make Orange Glaze
These muffins are delicious by themselves but they’re kicked up a notch with an orange glaze! This glaze is incredibly easy to make. Add the ingredients to a microwave safe dish. Microwave in 15 second increments, stopping to stir between each. Once smooth and creamy, use a spoon to spread glaze over muffins. The glaze will solidify at room temperature.
How to Store
You really can’t go wrong with anything orange cranberry flavored! My Whole30 Orange Cranberry sauce is a big hit during the holidays. These muffins are a great option for a quick and easy breakfast, afternoon snack or sweet treat. Store these muffins in an airtight container in the fridge for up to 3 days.
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Get the Recipe: Paleo Orange Cranberry Muffins
Orange Cranberry Muffins
- First, preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- In a large mixing bowl, combine all muffin ingredients except cranberries. Stir to combine. Then, gently fold in cranberries.
- Next, pour batter into muffin liners about ¾ full. Garnish with extra cranberries if desired.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Then, remove from oven and cool muffins in pan for 3 minutes before removing to a wire rack to cool.
- To make glaze, add glaze ingredients to a microwave safe dish. Microwave in 15 second increments, stopping to stir between each.
- Once melted, glaze muffins.
- If muffins are getting too brown on top while baking, add a piece of aluminum foil on top and continue baking.
- Muffins are done cooking when a toothpick inserted comes out clean.
- Glaze is optional.
- Store muffins covered at room temperature for up to 3 days. Or, store in fridge for up to 4 days.