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free cranberry orange muffins

Gluten-Free Cranberry Orange Muffins

These gluten-free cranberry orange muffins are soft, tangy, and naturally sweet with a burst of citrus flavor in every bite. They’re simple to make, freezer-friendly, and can easily be adapted to be dairy-free, keto, or vegan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups gluten-free all-purpose flour or almond flour for nutty flavor
  • ½ cup coconut sugar or granulated sweetener for low-carb
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
1 teaspoon cinnamon (optional)
  • 2 large eggs or flax eggs for vegan
  • ½ cup orange juice freshly squeezed
  • ⅓ cup melted coconut oil or butter if not dairy-free
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh cranberries frozen works, do not thaw
Optional: ½ cup chopped walnuts

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
  2. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. Prepare wet ingredients: In another bowl, whisk eggs, orange juice, melted coconut oil, orange zest, and vanilla until smooth.
  4. Combine: Gently fold the wet mixture into the dry ingredients until just combined. Don’t overmix.
  5. Add cranberries: Fold in cranberries (and walnuts if using). Batter will be thick.
  6. Fill muffin tins: Divide batter evenly among 12 liners, filling each about ¾ full.
  7. Bake for 18–22 minutes, until a toothpick in the center comes out clean.
  8. Cool and enjoy: Let muffins cool in the pan for 10 minutes, then transfer to a rack.

Notes

  • Frozen cranberries work well but don’t thaw them before baking.
  • You can swap half the oil with unsweetened applesauce for lighter muffins.
  • Store leftovers in an airtight container for 3 days, or freeze for up to 3 months.