Discover an easy tip to make the best, moist, and extra fluffy gluten-free cranberry orange muffins recipe! They have an extra boost of zesty flavor from an orange glaze frosting and can be made with fresh, frozen, or even dried cranberries. Dairy-free modifications included.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Fluffy, Moist Gluten-Free Orange Cranberry Muffins
It would not be the holiday season without baking a batch of gluten-free cranberry muffins. This easy, homemade gluten-free recipe has the perfect balance of sweet and tart flavor, just like in our family-favorite moist gluten-free cranberry bread recipe.
When creating a moist cranberry orange muffin made with GF flour and sour cream, I relied on some of my go-to baking secrets used to create many of favorite gluten-free muffin recipes. They use a simple, yet effective gluten-free baking technique.
Letting the batter rest briefly before baking allows time for gluten-free starches to hydrate, soften and relax. This guarantees a fluffier crumb, higher lift and eliminates any gritty texture. It’s time to enjoy the best bakery-style muffins again!
Orange cranberry muffins are ultimate cozy treat, ideal for holiday brunches, food gifts, or freeze for a grab-and-go weekday GF breakfast or snack. Plus, with such an exemplary taste and texture, everyone will enjoy them, gluten-free or not!
I made these fabulous muffins this afternoon and OMG are they fantastic! I’ve had a hard time finding a good gluten free muffin that actually tastes good and this is far better than muffins I used to eat that had gluten in them! So light and fluffy just like you said – the texture is amazing and so yummy!
—Tami
Free Guide! Receive a Free Gluten Free Breakfasts Cookbook
TOP 5 Highest Rated Recipes!
Ingredient Tid Bits
Just like all the recipes on my site, I prefer to use simple, affordable, and readily available ingredients. Listed below are ingredient recommendations, along with any workable substitutions.
- Gluten-free flour – The most essential criteria for achieving the best orange cranberry muffins starts with a quality flour. I’ve found Cup4Cup gluten-free flour to be superior. If using a different GF flour, it may affect how the moisture is absorbed.
- Eggs – This recipe uses 3 large eggs, which is more than a typical muffin recipe. Since the batter is thick, adding an extra egg adds moisture without making a gummy crumb.
- Sour Cream or Yogurt – Gives the tang of buttermilk, but keeps dough sturdier to help structure. This easy trick is used in some of the best GF muffin recipes, including these moist gluten-free poppy seed muffins. For dairy-free muffins, replace with coconut or almond milk yogurt, the higher fat content the better.
- Butter – Melting the butter hydrates the ingredients more than softened butter. For dairy-free muffins, replace with vegan butter sticks.
- Oranges – You will need 2 oranges for the recipe. The orange zest flavors the muffins, while fresh orange juice is used to make the glaze frosting.
- Cranberries – Although it’s an extra step, I prefer to halve the cranberries before adding them to the muffin batter. It distributes the berries more to guarantee juicy bites every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy peasy GF cranberry orange muffin batter!
First, you’ll want to melt the butter so it has time to cool to room temperature before mixing with the other ingredients. Otherwise it will re-solidify when it’s mixed with the sour cream and eggs.
In a large bowl whisk together all the wet ingredients – cooled butter, sugar, yogurt or sour cream, eggs, vanilla extract, and orange zest. If you don’t have a handy zester on hand, you can also use the finest grate on a box cheese grater.
Mix in dry ingredients
Add the dry ingredients – gluten free flour, baking powder, baking soda, and salt. Stir to combine until no flour pockets remain. Gently fold in the halved cranberries. If using frozen cranberries, no need to thaw.
Rest slightly and bake
Now you can preheat the oven to 350°F. While the oven is preheating, use a large trigger scoop to distribute the batter between the muffin cups, letting them rest for about 15-20 minutes total.
Bake for 20-22 minutes, rotating pan halfway through baking. You’ll know they are done when a toothpick inserted in the center comes out clean. Enjoy immensely!
Gooey Orange Glaze
As the muffins are cooling, make the orange glaze frosting for the top. While the glaze is optional, it adds another layer of zesty orange flavor, and is highly recommended!
Juice the zested oranges and add 3 tablespoons juice to the powdered sugar. It should be thin enough to drizzle over the tops, but not so thin it doesn’t stick on top. Add additional powdered sugar or juice to adjust the consistency.
Place a piece of wax paper under the cooling rack to catch any drips. For a creamier glaze, replace the orange juice with milk, cream, or non-dairy milk, such as almond or coconut milk and a dash of orange extract.
Why Let GF Muffin Batter Rest?
When testing the recipe, I experimented with baking the muffins immediately and letting the batter rest while the oven preheated. While resting did not change the flavor, it yielded a significant softer and fluffier texture!
Resting gives time for the gluten-free starches to hydrate and relax, leading to a pillowy soft crumb. However, if the batter sits too long too much moisture is absorbed, resulting in dry muffins.
Therefore, divide the batter into the muffin pan and let it sit for only 15-20 minutes before baking.
Can I Use Frozen Or Dried Cranberries?
f you want to make these muffins when fresh cranberries aren’t available, look in your freezer section. Coarsely chop the cranberries and then add, still frozen, to the batter. Please note, substituting frozen cranberries increases the baking time.
Instead of fresh or frozen you may use 1 cup dried cranberries for this recipe. For best results, soak them in 1/2 cup boiling water for 5 minutes to plump and hydrate them before draining and folding in batter.
If you don’t enjoy the tartness of fresh cranberries, dried gives a slighter flavor, like in this sweet Irish soda bread recipe.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
World’s Best Gluten-Free Cranberry Orange Muffins
Ingredients
- 8 tablespoons unsalted butter, melted and cooled (see recipe notes for dairy-free)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup sour cream or yogurt, full fat preferred (see recipe notes for dairy-free)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- zest of 2 oranges
- 2 ¼ cup gluten free all purpose flour, I recommend Cup4Cup GF flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup fresh or frozen cranberries, halved (see recipe notes for using dried)
Orange Glaze
- 1 cup powdered sugar
- 3 tablespoons orange juice, (from zested oranges)
Instructions
- Melt the butter so it has time to cool before mixing with the other ingredients. Line standard-size muffin cups with paper liners or grease with nonstick cooking spray. The oven preheats later while the muffin batter rests. (This allows time for the gluten-free starches to soften and hydrate with the liquids.)8 tablespoons unsalted butter
- In a large bowl whisk together the cooled butter, sugar, brown sugar, yogurt or sour cream, eggs, vanilla extract, and orange zest.½ cup granulated sugar, ½ cup sour cream or yogurt, 3 large eggs, 1 teaspoon vanilla extract, zest of 2 oranges, ¼ cup packed light brown sugar
- Stir in the gluten-free flour, baking powder, baking soda, and salt until no flour pockets remain. The batter will be thick. Gently fold in the halved cranberries until evenly distributed.2 ¼ cup gluten free all purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ cup fresh or frozen cranberries
- Preheat the oven to 350°F. While the oven is preheating, use a large trigger scoopto distribute the batter between the muffin cups. Use slightly wet fingers to pat down the tops evenly. If desired, gently press in additional halved cranberries on top.
- Let the muffins rest for about 15 minutes at room temp while the oven preheats. This gives time for the moisture to saturate the GF starches and build up a nice fluffy muffin structure.
- Bake for 20-22 minutes, rotating pan halfway through baking. Bake until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes before turning out onto a wire rack to cool while the glaze is prepared.
- For the glaze, mix together the powdered sugar and orange juice in a small bowl. It should be thin enough to drizzle over the tops, but not so thin it doesn't stick on top. Add additional powdered sugar or juice to adjust the consistency. Place a piece of wax paper under the cooling rack to catch any drips. Use a small spoon to drizzle the glaze over the tops. Let the frosting set before storing.1 cup powdered sugar, 3 tablespoons orange juice
Notes
Using Frozen or Dried Cranberries
If you want to make these muffins when fresh cranberries aren’t available, look in your freezer section. Coarsely chop the cranberries and then add, still frozen, to the batter. Please note, substituting frozen cranberries increases the baking time. Instead of fresh or frozen you may use 1 cup dried cranberries for this recipe. For best results, soak them in 1/2 cup boiling water for 5 minutes to plump and hydrate them before draining and folding in batter.storing and freezing
Once they have completely cooled and frosting has set, store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or they will dry out. For optimal freshness, I freeze gluten-free muffin leftovers right away since they don’t stay fresh as long. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months.dairy-free muffins
Even with the addition of butter and yogurt, these muffins can easily be made into a dairy-free recipe as well! Replace the yogurt with coconut or almond milk yogurt, the higher fat content the better. For the butter use vegan butter sticks, but cut the salt to ¼ teaspoon. You may also use melted coconut oil. Please note, some gluten-free flour blends contain milk powder. Be sure to read ingredient labels for dairy-free muffins.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I’m excited to make this recipe! Can this recipe be made into a loaf instead of muffins? Do I need to alter anything but baking time?
Hi Joy,
Yes, but I would follow this recipe for gluten-free cranberry bread!
Best,
Melissa
I made these as mini muffins for my mom’s birthday brunch. They were absolutely a hit! Everyone really enjoyed them, but especially those of us that are gluten free and typically have to pass on the yummy treats!
Thank you! I will certainly be trying more of your recipes. 😊
So glad you got to partake of the yummy treats, Deanna!
Best,
Melissa
What kind of gluten free flour do you use. I was using King Arthur 1:1
Hi Judith,
I use Cup4Cup gluten free flour.
Best,
Melissa
Followed directions , but mine came out dry……….not light and fluffy like yours. I did use frozen cranberries and Truvia for the sugar. My batter was dry as well. What did I do wrong? I love the looks of yours, but mine were tasty, but heavier than yours
Hi Judith,
I imagine it was the Truvia. Granulated sugar adds moisture to recipes. If you need a sugar-free muffin, perhaps next time you can try a liquid sugar-free substitute or half liquid, half Truvia?
Best,
Melissa
There was no note for using dried cranberries. I will still try the recipe but I guess I’m just gonna wing it with the friend cranberries since that’s what I have on hand
Hi Sam,
The directions for using dried are in the post above the recipe card. I will add them to the recipe notes too. Here there are!
Instead of fresh or frozen you may use 1 cup dried cranberries for this recipe. For best results, soak them in 1/2 cup boiling water for 5 minutes to plump and hydrate them before draining and folding in batter.
Best,
Melissa
I made these fabulous muffins this afternoon and OMG are they fantastic! I’ve had a hard time finding a good gluten free muffin that actually tastes good and this is far better than muffins i used to eat that had gluten in them! So light and fluffy just like you said – the texture is amazing and so yummy! I have celiac and can’t tell you how much I appreciate a good treat like this. I let the batter sit in the muffin cups like you recommended and I used Namaste gluten free flour. I only had one orange on hand, but I had orange oil that I used a little bit of and that all worked great. Thank you!!
Thank you for sharing, Tami! This really makes my heart happy. 🙂 It’s my favorite thing to hear when things turn out just as good, or even better, than the originals. It’s always my goal because I know what a great feeling that is to enjoy something again without feeling like you are settling.
Best,
Melissa
I made these tonight after picking some cranberries this afternoon. I live in Alaska, so our cranberries are more like lingonberries. Very tart. I followed the recipe to a T other than adding turbinado sugar on top and skipping the glaze. The final product was more tart than I prefer. I’m planning to add the orange glaze tomorrow morning.
Sidenote, I have made several of your recipes and they have all turned out fantastic. I love that you use the same gluten-free flour that I use.
Thanks Christine! I appreciate you taking the time to let me know. Where do you live in Alaska? I used to live there and I loved to pick cloudberries.
Best,
Melissa
I baked these tonight. I didn’t have access to Cup4Cup, but I did have King Arthur gluten-free. I think I might have frosted them too soon, but the muffins rose surprisingly well. The true test will be tomorrow morning when we eat them. Being very new to gluten free baking, I very much appreciated the tips and notes.
Keep me posted! Let me know if you have any questions. I know how “new to gluten-free” can feel like!
Best,
Melissa
Could this be made in bread pans? Don’t have muffin tins.
Hi Judy,
Yes! Follow this recipe – Gluten-Free Cranberry Bread
Best,
Melissa
This recipe is a total hit with the family! I used coconut sugar, and didn’t do the glaze, and we all loved them! Thanks so much.
Thank you so much, Sheryl! I love that it worked out well with coconut sugar as well!
Best,
Melissa
The texture is fantastic in these muffins! Truly light and fluffy, not dense at all. Have you tried adding a little fresh orange juice to the batter to up the orange flavor? That was the only thing missing for me, I’d rather have more orange flavor in the muffin itself rather than from the glaze.
Hi Stacie,
To boost the orange flavor in the muffins you add the zest of 2 oranges in the batter. Perhaps it was overlooked when you were looking at the recipe card? I would stick with that because adding extra liquid will change the recipe ratios of dry / wet ingredients.
Best,
Melissa
I did add the zest as instructed in the recipe. I’ll try again maybe w a little extra or some orange essence maybe. Thank you!
Okay, thanks for the follow up. Then yes, to get the most boost of orange flavor I would do exactly what you said – add more zest and/or orange essence.
Best,
Melissa