Hi, would you like a cranberry orange muffin on this gloomy day? Muffins were invented for rainy, gloomy November days. Plus the beautiful bright red cranberries will add color to your day.
But hey! If it’s nice and sunny out wherever you live then you can still have cranberry orange muffins. We don’t mean to discriminate against different climates here.
I want to share the food and love with everyone!
Right now would be the appropriate time for rainbows and unicorns to dance across the screen.
No rainbows and unicorns, here just some cranberry orange muffins. Which let’s be honest are better than rainbows and unicorns because you can eat them!!!
Sometimes I feel like I just ramble whatever comes to my mind. Too much?!
These cranberry orange muffins are super delicious! They’re moist (<- get over that word, already!) and fluffy and bursting with orange-y goodness with a hint of cinnamon and nutmeg. Poppy seeds for a little crunch and texture and cranberries for a burst of tartness and festive color!
BTW if you aren’t into cranberries you can totally leave them out and just make orange poppy seed muffins, also very yummy. Paul hates cranberries so for my test batch I did half cranberries and half no cranberries. For the photos I had to do all cranberries for consistency and color. I had to eat all of the muffins by myself with the promise that I would make them again for Paul! Oh the sacrifices I make for this blog! 😉
The muffins are pretty sweet, I personally love the balance of the tart cranberries next to the sweet orange muffin.
These Cranberry orange muffins are made gluten free and also happen to be grain free thanks to coconut flour. I adapted this recipe from my grain free lemon poppy seed muffins because I adored them so much and knew they needed to make another appearance in a different form.
And no not in a unicorns and rainbows form.
You guys, Thanksgiving is coming up and here I am talking about unicorns and rainbows and cloudy days. What’s wrong with me?
All you really need to know is that these cranberry orange muffins would be a great way to start your morning either the day of Thanksgiving or the day after. If you have family staying over these muffins would certainly be an impressive thing to serve to your guests in the morning.
Hellllloooo MOM, are you listening?!?!?!
Best part is that you can make them a few days ahead of time and then breakfast is pretty much ready the day of. Okay, if you’re anything like me a muffin alone won’t cut it, so make some eggs too. But still MUFFINS will be present so you know it will be a good morning!
Muffins are usually thought of as a breakfast thing, but it’s your life do what you want (<- I’m in a sassy mood today friends). I think these cranberry orange muffins would also be adorable served on Thanksgiving day in a basket with nice tea towel. I mean they’re not really something you’re going to dip into your gravy but they would go nice next to your cranberry sauce. Because cranberries on top of cranberries, who doesn’t want that?!
Oh, right, Paul doesn’t! That’s okay, he can go sit in his cranberry-less corner while the rest of us eat ALL of the cranberries! KIDDING Paul, you can still sit next to me.
Again, look at me with the sass! Maybe I ate too many poppy seeds?
Thanksgiving is almost here, the one holiday it’s acceptable to stuff your face until you almost burst!! Stretchy pants are a must!
Stay tuned for one more dessert recipe for your holiday adventures. It’s on the healthier side – because you know me – but stretchy pants are still recommended.
- ¾ cup coconut flour
- ¼ teaspoon salt
- 2 teaspoons arrowroot starch
- 11/2 teaspoons baking soda
- 1 Tablespoon poppy seeds (optional)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 4 eggs, room temperature
- Zest of 2 oranges
- ½ cup fresh squeezed orange juice (about 2½ to 3 oranges)
- ½ cup honey
- ¼ cup melted coconut oil
- ¼ cup plain, unsweetened Greek yogurt* (I used nonfat)
- 1 teaspoon pure vanilla extract
- Optional: 1 cup fresh cranberries (or sub frozen that have been defrosted)*
- Preheat oven to 350 degrees Fahrenheit and grease a muffin pan, set aside.
- Make the batter: In a large bowl mix the dry ingredients: coconut flour, salt, arrowroot starch, baking soda, cinnamon, nutmeg and poppy seeds together until well combined. In a separate medium size bowl whisk together the wet ingredients: eggs, orange zest, orange juice, coconut oil, Greek yogurt, vanilla until well combined. Fold in the cranberries. Pour the wet ingredients into the dry and stir to combine.
- Transfer: Evenly divide the batter between 11 muffin cavities, about ¼ cup for each muffin. I like to use a large ice cream scoop. Top each muffin with a few extra poppy seeds and cranberries, if desired.
- Bake: Bake the muffins for 20 to 23 minutes or until a toothpick removes cleanly from the center of a muffin and the edges are browned. Allow them to cool in the pan for 15 to 20 minutes. Remove and allow them to cool completely on a cooling rack.
- Store leftovers: Store leftover muffins in the fridge for up to 1 week, or at room temperature for 3ish days.
These muffins can be made up to 2 days in advance.