This delicious, fluffy Gluten-Free Cranberry Orange Muffins Recipe is bursting with fresh, tangy cranberries and sweet orange zest, perfect for the holidays!

Why You Will Love These Gluten Free Cranberry Orange Muffins
These gluten-free Cranberry Orange Muffins are pillowy soft and incredibly moist, finished with a delightful crunchy sugar topping. Each bite bursts with the bright flavor of tart cranberries and fragrant orange zest. You can easily make these muffins with fresh cranberries when they're in season, or use up any leftover cranberries from the holidays. They also turn out beautifully with frozen cranberries if fresh ones aren't available. Here are some more reasons why you will love this recipe:
- Perfect for the holidays: Their cheerful appearance makes them a festive addition to any table, especially during the holidays for Thanksgiving or Christmas morning.
- Easy to make: Despite their gourmet taste, the recipe is straightforward and accessible.
Gluten Free Cranberry Orange Muffin Ingredients
Ingredient Notes
Here are a few notes on some of the key ingredients to make these gluten-free cranberry orange muffins. See the recipe card below for exact measurements.
- Unsalted Butter and Refined Coconut Oil: Using both butter and refined coconut oil is the secret to these muffins' rich, buttery taste and wonderfully soft texture. While you can use all butter or all coconut oil, doing so might result in slight differences in the final texture and flavor.
- Orange Zest and Orange Juice: You'll need the zest from two large navel oranges and freshly squeezed orange juice.
- Yogurt and Milk: You can use either dairy or non-dairy milk and yogurt in this recipe; both options will work great.
- Cranberries: You can use fresh or frozen cranberries in this recipe. If you're using frozen, do not thaw them; keep them in the freezer until you're ready to add them.
How To Make Gluten Free Cranberry Orange Muffins
Here's an overview of how to make this recipe. For complete instructions, you can jump to the recipe card.
- Step 1: Combine Dry Ingredients: In a large bowl, whisk together all dry ingredients.
- Step 2: Infuse Sugar with Orange Zest: In a medium bowl, combine the sugar with the zest from two large navel oranges. Stir and press the zest into the sugar for a few minutes until it's fragrant, evenly combined, and has a wet, sandy texture.
- Step 3: Whisk in Wet Ingredients: Add the wet ingredients to the zest-infused sugar. Whisk until well combined.
- Step 4: Combine Wet and Dry Mixtures: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, stir just until no streaks of flour remain, being careful not to overmix.
- Step 5: Fold in Cranberries: Gently fold in the cranberries until just combined. Then, cover the batter with aluminum foil and let it rest at room temperature for 30 minutes.
- Step 6: Prepare for Baking: Line a standard muffin pan with paper baking cups; if not using liners, grease the pan with coconut oil. Fill each cup to the top with batter using a large cookie scoop or spoon. Sprinkle tops with sugar and extra cranberries. Bake for 5 minutes at 425°F. Then, reduce the temperature to 375°F and bake for another 15-18 minutes, or until golden and a toothpick comes out clean.
Storage
- To Store: These muffins are best served the day they are made. Any leftover muffins can be stored in an airtight container in the refrigerator for up to 3-5 days.
- To Make Ahead: The muffin batter can be made one day in advance and stored in the refrigerator until ready to use.
- To Freeze: Once your muffins are completely cool, wrap each one individually in plastic wrap. Then, place the wrapped muffins into a large zip-top bag or an airtight container. You can freeze them for up to 2 months. When you're ready to enjoy them, you have a couple of thawing options: either let them thaw overnight in the refrigerator or defrost them quickly in the microwave.
Common Questions
If you're using dried cranberries, you'll want to adjust the amount and preparation slightly. Use 1 cup of dried cranberries, and soak them in warm water for 10 minutes to help soften them up. After soaking, be sure to pat the cranberries thoroughly dry before adding them to your mixture.
Yes! You can use frozen cranberries in this recipe, and they turn out wonderfully. The key is to add them directly from the freezer – do not thaw them first. Thawing will cause the berries to bleed into the batter and can change the final texture. Just note that the baking time might increase by a minute or two since the fruit is starting cold.
Cutting the cranberries can distribute them more evenly, but it is not necessary.
More Muffin Recipes You'll Love
I hope you love this gluten free cranberry orange muffin recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten Free Cranberry Orange Muffins (Dairy-Free Option)
Ingredients
Dry Ingredients
- 1½ cups (205g) gluten-free flour, Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
- ⅓ cup (35g) almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (150g) sugar, plus additional for sprinkling on top
- zest of 2 large navel oranges
- ¼ cup (60ml) fresh orange juice
- ¼ cup (57g) butter, melted
- ¼ cup (60g) refined coconut oil, melted
- ¼ cup (60ml) milk
- ¼ cup (60g) yogurt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Fold In
- 1½ cups (150g) cranberries, fresh or frozen
Instructions
- Combine dry ingredients. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set the bowl aside.
- Infuse sugar with orange zest. In a medium bowl, combine the sugar and the zest from two navel oranges. Using a spoon, work the zest into the sugar for a few minutes until it's evenly combined. The mixture should become fragrant and feel like wet sand to the touch.
- Whisk in wet ingredients. To the bowl containing the zested sugar, whisk in the melted coconut oil, melted butter, yogurt, milk, eggs, orange juice, vanilla extract, and almond extract until everything is well combined.
- Combine the wet mixture and dry ingredients. Create a well in the center of your flour mixture and pour in the wet ingredients. With a rubber spatula, stir just until no streaks of flour remain. Be careful not to overmix; 15-20 full stirs should be enough.
- Add the cranberries. Fold in the cranberries until just combined. Cover the muffin batter with aluminum foil and allow the batter to rest at room temperature for 30 minutes. This allows the batter to hydrate.
- Prepare for baking. Preheat your oven to 425°F. Line a standard muffin pan with paper baking cups, or grease it thoroughly with coconut oil if you're not using liners. Use a large cookie scoop or spoon to fill each muffin cup to the top with batter. (Don't worry if you're using frozen cranberries; the batter will be quite thick.) For an extra touch, you can sprinkle the tops of the muffins with sugar and add a few more cranberries before baking.
- Bake the muffins. Bake the muffins for 5 minutes at 425°F. After 5 minutes, reduce the oven temperature to 375°F and continue baking for another 15-18 minutes, or until they're golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing them from the pan and to a cooling rack to cool completely.
Notes
- To Store: These muffins are best served the day they are made. Any leftover muffins can be stored in an airtight container in the refrigerator for up to 3-5 days.
- To Make Ahead: The muffin batter can be made one day in advance and stored in the refrigerator until ready to use.
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