Gluten-Free Cranberry-Orange-Pecan Cornbread Muffins
Prep time: 
Cook time: 
Total time: 
Yield: About 1½ to 2 dozen muffins
  • 2 cups (320 g) gluten-free all-purpose flour mix
  • 1 cup (140 g) fine-grind cornmeal (I used Arrowhead Mills)
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup (60 g) dried cranberries
  • ½ cup (60 g) toasted pecans, chopped
  • 8 tablespoons (115 g) unsalted butter, at room temperature
  • 1¼ cups (250 g) sugar
  • 3 large eggs
  • 1¼ cups (300 ml) milk (I used almond milk, but you can use whatever you like)
  • ¼ cup (60 ml) orange juice (preferably fresh-squeezed)
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons orange zest
  1. Preheat oven to 375F; line muffin trays with paper liners.
  2. Whisk together the flour, cornmeal, baking powder, salt, and baking soda in a medium bowl; stir in the cranberries and pecans.
  3. Cream together the butter and sugar in a large bowl, and then beat in the eggs until light and fluffy. Stir in the milk, orange juice, vanilla extract, and orange zest.
  4. Add the dry ingredients to the wet all at once and stir just to combine, being careful not to over-mix.
  5. Fill each muffin well about ¾ full (with about ¼ cup of batter) and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 16 to 20 minutes, being careful not to over-bake.
Recipe by An Edible Mosaicâ„¢ at