Cranberry Orange Muffins with Brown Sugar Swirl

To make Cranberry Orange Swirl Muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the texture. Additionally, check that all other ingredients, like baking powder and baking soda, are gluten-free.

If you don't have Greek yogurt on hand, you can substitute it with regular yogurt, sour cream, or even applesauce for a dairy-free option. Each of these alternatives will maintain moisture in the muffins while slightly altering the flavor.

To store leftover Cranberry Orange Swirl Muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them by wrapping each muffin in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 3 months.

Cranberry Orange Swirl Muffins pair wonderfully with a side of fresh fruit, such as sliced oranges or berries, and a protein source like scrambled eggs or Greek yogurt. A warm cup of coffee or tea complements these muffins perfectly for a cozy breakfast.

To ensure your Cranberry Orange Swirl Muffins rise properly, make sure your baking powder and baking soda are fresh, as expired leavening agents can affect the rise. Also, avoid overmixing the batter once you combine the wet and dry ingredients, as this can lead to dense muffins. Fill the muffin cups only two-thirds full to allow room for rising.