Every time I bake these muffins, I’m reminded of chilly mornings in my kitchen, sipping coffee while the smell of oranges and cranberries fills the air. It’s like a little slice of holiday cheer, no matter the season.
These muffins aren’t just gluten-free; they’re packed with bright citrus flavor and juicy cranberries, making them perfect for breakfast, snack time, or when you’re just craving something sweet and tangy.
Plus, they’re so easy to make, you’ll find yourself reaching for this recipe again and again.
Chef’s Tips
- Fresh or Frozen? Fresh cranberries add a nice pop, but frozen work too. Don’t thaw them; just toss them in frozen to avoid extra moisture.
- Substitutions:
- Use maple syrup instead of sugar for a naturally sweetened version.
- Swap coconut oil for olive oil or butter if preferred.
- Dairy-free? Use almond or coconut yogurt.
- Variations: Add a handful of chopped nuts, like pecans or walnuts, for a bit of crunch.
Serving Suggestions
Serve these muffins warm with a pat of butter or a drizzle of honey. Pair them with a cozy cup of tea or coffee, and you’ve got yourself a perfect start to the day. For a dessert twist, try spreading on a bit of cream cheese or mascarpone. These muffins also freeze beautifully—just pop them in the microwave for a quick treat.

Gluten-Free Orange Cranberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These gluten-free muffins are bursting with fresh orange and cranberry flavor, perfect for any time of the year. Moist, tangy, and just the right amount of sweet, they’re a hit with everyone!
Ingredients
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ⅔ cup granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup melted coconut oil (or unsalted butter)
- 1 tsp pure vanilla extract
- ½ cup freshly squeezed orange juice
- Zest of 1 orange
- ½ cup plain Greek yogurt (or dairy-free yogurt)
Add-Ins:
- 1 cup fresh or frozen cranberries (roughly chopped)
- 2 tbsp gluten-free oats or coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Heat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the sugar, eggs, melted coconut oil, vanilla, orange juice, orange zest, and yogurt until smooth and creamy.
- Bring it Together: Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix. Fold in the cranberries gently to avoid breaking them too much.
- Fill the Muffin Tins: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle oats or coarse sugar on top if you like.
- Bake: Place the tin in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra sweetness, sprinkle coarse sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg