Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 3/4 cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup melted unsalted butter (or vegetable oil)
  • 1 cup coconut milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh cranberries ((you can use dried or frozen cranberries too))
  • 3/4 cup confectioners’ sugar
  • 3 tbsps orange juice

Instruction

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Rinse cranberries and pat them dry, set aside.
  • In a large bowl add flour, sugar, baking powder, baking soda, and salt. Mix all together.
  • In another bowl, add the melted butter, coconut milk, eggs, and vanilla extract. Stir everything together until well combined.
  • Pour the dry ingredients into the wet ingredients and slowly mix with a whisk. Add the cranberries and fold to combine. Avoiding overworking your batter as this could result in tough or dry muffins.
  • Divide the batter among the prepared muffin cups. It’s about two tablespoons per muffin cup. The dough will be a bit thick, but it will work perfectly.
  • Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Then, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Enjoy!