Gluten-free Cranberry Orange Muffins are what is right about muffins. When cranberries and oranges pair up, it's amazing, but when it's in a gluten-free muffin, it's a real winner!
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This is a simple recipe that you can stir together easily and quickly. It's gluten free because the flours used are almond and coconut flours. And it can be dairy-free if you use coconut oil instead of butter and nut milk instead of dairy milk.
Frozen or Fresh Cranberries?
If fresh cranberries are available, by all means, use them. But using frozen cranberries won't hurt a thing! Just thaw them first and use them as you would the fresh version. I haven't tested this recipe with dried cranberries because I just don't think it would work. I think they would be too chewy.
The orange flavor comes from orange zest ... where ALL orange flavor in baked goods should start! There's also some fresh squeezed orange juice. Maple syrup is the sweetner and vanilla extract brings it all together.
My recipe calls for milk and melted butter, but you can certainly substitute any nut milk and melted coconut oil to make it dairy free. There are always options to accommodate allergies and sensitivities!
Mix all the wet ingredients together, then add in the almond flour, coconut flour, baking powder, and baking soda.
I find it immensely helpful to crush the cranberries first. The crushing is best done in a food processor. In an attempt to not bring out the big guns, I tried to crush them with a potato masher. While the pops of the cranberries were really cool, it doesn't work. Take my advice and use the processor. Even a mini one will do a good enough job!
What kind of muffin liners should I use?
Disclosure: This is not a sponsored post.
I love using the muffin liners made by Simply Baked. They are sturdy and you can use them without a muffin tin if you don't have one. Of course, as with most things, you can buy them on Amazon, but I often find them at stores like TJMaxx or HomeGoods at a pretty good discount.
These muffins are delicious just as they are, but a little orange glaze doesn't hurt a thing. Mix about a half cup of powdered sugar with a couple of teaspoons of orange juice and just drizzle it on.
Other recipes you might like:
Gluten-free Cranberry Orange Muffins
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- ½ cup fresh squeezed orange juice See notes
- ¼ cup maple syrup
- 4 Tablespoons butter melted (See notes)
- ½ cup milk See notes
- 2 cups almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup fresh cranberries broken down in the food processor
Orange Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons orange juice
- Preheat oven to 350°F. Line a 12-cup muffin tin with baking cups. If you don't have baking cups, grease each muffin cup and flour them generously.
- In a large mixing bowl, put the eggs, vanilla extract, orange zest, orange juice, maple syrup, coconut milk, coconut oil (melted and slightly cooled), and whisk until combined.
- Add the almond flour, coconut flour, baking powder, and baking soda. Stir it all together.
- Stir in the crushed cranberries and spoon the batter into the muffin liners
- Bake for 25-28 minutes.
FOR THE GLAZE
- Mix the sugar and juice together till it is smooth. Drizzle on the muffins.