Between Thanksgiving and Christmas, cranberries and oranges are plentiful—making this the ideal time for gluten-free, dairy-free cranberry orange muffins. These tender, lightly sweet muffins are flavored with fresh orange zest and juice, studded with bright cranberries, and perfect for a holiday breakfast or snack. They bake up light and fluffy with lovely domed tops. I think you’ll enjoy them as much as we do.
Why You’ll Love This Cranberry Orange Muffin Recipe
- Gluten-free and dairy-free, yet moist and flavorful.
- Simple to make with straightforward ingredients.
- Light, fluffy texture with attractive muffin tops.
Ingredient List
- Gluten-free 1-to-1 flour blend (I use Bob’s Red Mill). You can substitute another blend but results may vary; weighing flour yields the most consistent results.
- Baking powder
- Salt
- Sugar
- Egg
- Olive oil (or any light-flavored cooking oil)
- Orange juice and zest (from one medium orange)
- Milk—dairy or non-dairy (oat or canned coconut milk work well)
- Cranberries—fresh preferred, but frozen work year-round
How to Make Gluten-Free Cranberry Orange Muffins
This recipe follows the muffin mixing method: combine dry ingredients, mix wet ingredients separately, then fold together just until combined.
Step 1 – Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners. This recipe yields six muffins.
Step 2 – In a large bowl whisk together the flour blend, baking powder, salt, sugar, and orange zest.
Step 3 – In a smaller bowl whisk the egg until frothy. Add the olive oil, orange juice, and milk, and whisk until smooth.
Step 4 – Pour the wet ingredients into the dry ingredients and fold gently with a spatula for about ten strokes—just until combined.
Step 5 – Toss the cranberries with one tablespoon of the flour blend to prevent them from sinking, then fold them into the batter with a few additional folds until evenly distributed.
Step 6 – Divide the batter evenly among six muffin cups, filling them nearly to the top. Top with a few extra cranberries and, if desired, a sprinkle of coarse sugar.
Step 7 – Bake for about 27 minutes, or until the tops spring back when lightly pressed. Cool briefly in the pan, then transfer to a rack to finish cooling.
Storage and Reheating
Store muffins in an airtight container in the refrigerator for up to three days. To reheat, wrap a muffin in a paper towel and microwave for about 15 seconds for a warm, soft result.
Recipe
Gluten Free Cranberry Orange Muffins
Ingredients
- 1 cup gluten-free 1-to-1 flour blend + 1 tablespoon (plus an extra tablespoon to toss cranberries)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon orange zest (from 1 medium orange)
- 2/3 cup sugar
- 1 egg
- 3 tablespoons olive oil
- 1/4 cup orange juice (fresh from 1 medium orange)
- 1/3 cup non-dairy milk (or dairy milk)
- 3/4 cup cranberries (fresh or frozen)
Instructions
- Preheat oven to 375°F (190°C). Line a 6-cup muffin pan with paper liners.
- In a large bowl, combine the flour blend, baking powder, salt, orange zest, and sugar. Stir to combine and set aside.
- In a small bowl, whisk the egg until frothy. Add the oil, orange juice, and milk; whisk until smooth.
- Pour the wet ingredients into the dry ingredients and fold with a spatula about 10 strokes, just until combined.
- Toss the cranberries with 1 tablespoon flour to prevent sinking. Fold the cranberries into the batter with 3–4 gentle strokes.
- Fill each muffin cup to the top. Add extra cranberries or a sprinkle of coarse sugar if desired.
- Bake for about 27 minutes, or until the tops spring back when lightly pressed. Cool in the pan briefly, then transfer to a rack to finish cooling.
Notes
For King Arthur Measure-for-Measure flour blend, use 1 1/4 cups instead of 1 cup.
Carbohydrates: 40 g |
Protein: 4 g |
Fat: 9 g |
Fiber: 3 g |
Sugar: 24 g
If you make these muffins, tag @wellfedbaker or use the hashtag #wellfedbaker to share your results.