These Cranberry Orange Muffins gluten-free dairy-free are a go-to breakfast treat!
They combine tangy fresh cranberries with zesty orange in a moist, tender batter that nobody will guess is allergy-friendly.
Just whisk dry and wet ingredients separately, combine without overmixing, fold in cranberries and bake at 400°F.
They store beautifully at room temperature for 3 days or freeze for up to 3 months.
Pro tips will help create bakery-worthy muffins every time.
Ingredients
- Gluten-free 1:1 flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Orange zest
- Orange juice
- Oil (avocado or coconut)
- Eggs
- Fresh cranberries
- Turbinado sugar (optional)
Recommended Tools
- Muffin Tin:
A standard 12-cup muffin tin is essential for baking evenly sized muffins with those perfectly golden tops.
- Mixing Bowls:
You’ll need at least two bowls – one for dry ingredients and another for wet ingredients before combining them together.
- Citrus Zester:
Creates fine orange zest that distributes that amazing citrus flavor throughout your muffin batter.
- Measuring Cups and Spoons:
Accurate measurements are crucial when working with gluten-free flour to get the perfect texture.
- Whisk:
Makes quick work of combining your wet ingredients before mixing them with the dry ones.
- Silicone Spatula:
Perfect for folding in cranberries and scraping every bit of that delicious batter into your muffin cups.
Instructions for Cranberry Orange Muffins gluten-free dairy-free
Preheat your oven to 400°F and line a muffin tin with paper liners – we’re about to make some magic happen!
In a large bowl, whisk together 2 cups of gluten-free 1:1 flour, 1 cup of sugar, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This dream team of dry ingredients creates the perfect base for our muffins!
In a separate bowl, combine 1 tablespoon of orange zest, ½ cup of orange juice, ⅓ cup of oil (avocado or coconut work beautifully), and 2 eggs (or flax eggs if you’re keeping it vegan). Whisk these wet ingredients until they’re happily married together.
Now for the fun part! Pour your wet ingredients into the dry mixture and stir just until combined. Don’t overmix – nobody likes a tough muffin!
Gently fold in 1 cup of fresh cranberries. Those little ruby gems will burst with tangy goodness when baked!
Fill your muffin cups about ¾ full with the batter. Want that bakery-style finish? Sprinkle a little turbinado sugar on top for a gorgeous sparkly crunch!
Pop them in the oven for 17-20 minutes, or until they’re golden and a toothpick comes out clean. Your kitchen will smell absolutely heavenly!
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Trust me, waiting just a few minutes makes them much easier to remove!
Store your delicious creations in an airtight container, and try not to eat them all in one sitting – I dare you!
Pro Tips
When zesting the orange for these cranberry-orange muffins, press lightly and only remove the bright orange outer layer, avoiding the bitter white pith beneath.
This technique ensures you get maximum flavor with none of the bitterness that can overpower your delicate muffins.
Substitutions & Variations
These cranberry-orange muffins can be customized with simple swaps to create new flavor profiles, textures, and presentations while maintaining their delightful holiday essence.
- Dried Fruit Swap: Replace fresh cranberries with dried cherries, blueberries, or chopped apricots for a different fruity dimension and sweeter profile.
- Nut Addition: Fold in 1/2 cup of chopped pecans, walnuts, or pistachios for added crunch and nutritional value.
- Chocolate Infusion: Mix in 1/2 cup dark chocolate chips or cacao nibs for a decadent twist that pairs beautifully with the orange and cranberry.
- Coconut Variation: Add 1/3 cup shredded coconut to the batter and use coconut oil for a tropical undertone that complements the citrus notes.
- Spice Blend: Incorporate 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cloves for a warming holiday spice profile.
- Mini Muffin Format: Pour batter into mini muffin tins and reduce baking time to 12-14 minutes for bite-sized treats perfect for holiday gatherings.
Leftovers & Storage Tips
While these cranberry-orange muffins rarely last long in my house, proper storage ensures you’ll enjoy their fresh-baked quality for days afterward.
Keep them in an airtight container at room temperature for up to 3 days.
Want to extend their life? Pop them in the freezer for up to 3 months! Just microwave for 20-30 seconds when you’re ready to indulge again.
Try Tonight!
Holiday Cranberry-Orange Muffins
Delicious gluten-free and dairy-free cranberry-orange muffins perfect for the holiday season.
- 2 cups gluten-free 1:1 flour
- 1 cup sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest
- ½ cup orange juice
- ⅓ cup oil (avocado or coconut)
- 2 eggs (or flax eggs for vegan)
- 1 cup fresh cranberries
- Turbinado sugar (optional topping)
- Preheat oven to 400°F.
- Mix dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry ingredients.
- Fold in cranberries.
- Fill muffin cups with batter.
- Sprinkle with turbinado sugar if desired.
- Bake 17-20 minutes until golden.
- Cool briefly before removing from pan.
- Store in airtight container.
