Orange Cranberry muffins with Orange Frosting

12 muffins


Cooking spray, for greasing
¾ cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
½ cup orange juice
1-teaspoon vanilla extract
2 cups White gold gluten free all purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
¼ cup dried cranberries

1-cup confectioners’ sugar
3 to 4 tablespoons orange juice




  1. Preheat the oven to 350°F and grease a muffin pan with cooking spray. In a large bowl, combine the butter, sugar and eggs. Mix in the orange juice and vanilla extract until combined.
  2. Mix the flour, baking powder and salt. Add the flour mixture to the egg mixture, mixing until combined. Fold in the cranberries until evenly integrated.
  3. Transfer the batter to the pan (not all the way through) and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Cool for 20 minutes before topping with glaze.

In a small bowl, combine the confectioners’ sugar and orange juice until a thick paste forms. Pour the glaze on top of the muffins.