Gluten Free Cranberry Orange Muffins

Between Thanksgiving and Christmas cranberries and oranges are abundant.  It's the perfect season for these gluten free and dairy free cranberry orange muffins.  Sweet bread with the flavor of orange and dotted with fresh cranberries.  I hope you'll like them as much as we do!

Why You'll Love This Cranberry Orange Muffin Recipe

• It's dairy free & gluten free, but no one will ever know.
• It's easy to make and perfect for breakfast.
• The muffins are light and fluffy with beautiful muffin tops.

Ingredient List

• Gluten Free 1 to 1 Flour Blend - I use Bob's Red Mill for this recipe.  You can use the flour blend of your choice, but the results may vary.  As always, weighing your flour will ensure the best results.
• Baking Powder
• Salt
• Sugar
• Egg
• Olive Oil - You can substitute with any other light flavor cooking oil.
• Orange Juice & Zest - this recipe requires 1 medium size fresh orange
• Milk - I use either oat milk or coconut milk.  You can use the dairy or non-dairy milk of your choice.
• Cranberries - I prefer fresh cranberries for this recipe, but you can make them year round with frozen berries.

How to Make a Gluten Free Cranberry Orange Muffins

I always make my muffins and quickbreads with the muffin method of mixing.

Step 1 - Combine your flour, baking powder, salt, sugar and orange zest in a large bowl. Whisk together.

Step 2 - In a smaller bowl, crack your egg.  Whisk until frothy like soap bubbles.

Step 3 - Add the oil, orange juice and milk to the whisked egg. whisk together until smooth.

Step 4 - Pour the wet ingredients into the dry and fold together about 10 strokes.

Step 5 - Toss your cranberries in 1 tablespoon of flour to coat them.  Add the cranberries to your batter and fold about 5 more times until they're evenly distributed.

Step 6 - Divide your batter into 6 muffin cups.  The cups will be almost full.

Step 7 - Bake!

How to Store/Reheat Cranberry and Orange Muffins

Store leftover muffins in an airtight container in the refrigerator up to 3 days. 

To reheat the muffins, wrap an individual muffin in a paper towel and microwave for about 15 seconds.

If you love cranberry and orange, check out these great recipes!

Gluten Free Orange Cranberry Oatmeal Cookies

Gluten Free Orange Cranberry Cornbread Cake

To pin this recipe for later, click the save button on any image in this post or the recipe card.  Please tag me @wellfedbaker on Instagram if you make this recipe! 

Gluten Free Cranberry Orange Muffins

These cranberry orange muffins are the perfect breakfast for the winter season

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes

Servings: 6

Calories: 243kcal

Ingredients

• 1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend (157g) I use Bob’s Red Mill
• 1 teaspoon Baking Powder
• ¼ teaspoon Salt
• 1 Tablespoon Orange Zest from 1 medium orange
• ⅔ Cup Sugar
• 1 Egg
• 3 Tablespoon Olive Oil
• ¼ Orange Juice fresh squeezed (from 1 medium orange)
• ⅓ Cup Non-Dairy Milk
• ¾ Cup Cranberries fresh or frozen
• 1 Tablespoon Gluten Free 1-to-1 Flour Blend

Instructions

• Preheat oven to 375 degrees. Line muffin pan with paper cups. This recipe makes 6 muffins.
• In a large bowl, combine flour, baking powder, salt, orange zest, and sugar. Stir well and set aside.
• In a small bowl, whisk egg until frothy like soap bubbles.
• Add the oil, milk and orange juice to the whisked egg. Whisk together until smooth.
• Pour the wet ingredients into the dry and fold together with a spatula about 10 strokes.
• Toss the ¾C cranberries with 1 tablespoon flour. Pour the cranberries into the batter and fold 3-4 strokes until evenly incorporated.
• Fill muffin cups to top. Sprinkle the muffins with additional cranberries and coarse sugar if desired.
• Bake in preheated oven for 27 minutes or until tops spring back when gently poked.

Notes

For King Arthur's measure for measure flour blend, use 1 ¼ Cup.

Nutrition Facts

Gluten Free Cranberry Orange Muffins

Amount per Serving

Calories

243

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

27

mg

9

%

Sodium

 

185

mg

8

%

Potassium

 

47

mg

1

%

Carbohydrates

 

40

g

13

%

Fiber

 

3

g

13

%

Sugar

 

24

g

27

%

Protein

 

4

g

8

%

Vitamin A

 

108

IU

2

%

Vitamin C

 

5

mg

6

%

Calcium

 

79

mg

8

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.