Indulge in the vibrant flavors of the season with these exquisite gluten-free cranberry orange muffins. Each bite offers a delightful balance of moist, tender crumb, bright orange zest, and tart cranberries. Perfect for breakfast, brunch, or an anytime snack, these dairy-free delights are sure to become a festive favorite in your home. Get ready to bake a batch that captures the essence of fall and the holiday spirit!

Embrace the Holiday Season with Festive Cranberry Orange Muffins!

There’s something truly magical about the combination of bright red cranberries and zesty orange that instantly evokes the warmth and joy of the holiday season. The cheerful pop of red from the cranberries, coupled with the aromatic citrus, makes any treat feel incredibly festive. Here at Dish by Dish, we have a deep love for cranberries, incorporating them into everything from cranberry bread pudding and cranberry orange bread to cranberry orange scones.

Today, we’re bringing you an exceptional recipe for gluten-free cranberry orange muffins. These vibrant and eye-catching muffins are not only bursting with flavor but also incredibly moist and tender. They make for the perfect breakfast on a chilly morning, a delightful snack to energize your afternoon, or even a light dessert after a festive meal. Their exquisite balance of sweet and tart flavors, along with their beautiful presentation, makes them an ideal addition to any seasonal gathering or simply a cozy treat for yourself.

Why You’ll Adore These Gluten-Free Cranberry Orange Muffins:

These cranberry orange muffins aren’t just delicious; they offer a host of benefits that make them a standout recipe. Here’s why you’ll fall in love with them:

• Effortlessly Simple Ingredients: You won’t need to hunt for obscure specialty items. All the ingredients required for these gluten-free orange cranberry muffins are readily available at your local grocery store. We believe that great baking shouldn’t require a scavenger hunt!
• Remarkably Easy to Make: Don’t let the “gluten-free” tag intimidate you. Preparing the batter for these muffins is incredibly straightforward. It’s simply a matter of combining the dry ingredients with the wet, then gently folding in the cranberries, before pouring into your muffin pan and baking. Even novice bakers will find this recipe a breeze to follow!
• Completely Gluten-Free & Dairy-Free: One of the biggest advantages of this recipe is its inclusivity. These cranberry orange muffins are 100% gluten-free and dairy-free. This means that individuals with Celiac disease, gluten sensitivities, or lactose intolerances can enjoy these delectable treats without any worries or discomfort.
• Irresistible Flavor and Texture: Beyond their dietary benefits, these muffins truly shine in taste and texture. They boast a wonderfully moist and tender crumb, infused with the bright, citrusy notes of orange and the delightful tang of fresh cranberries. The hint of warm spices elevates the flavor profile, making each bite a harmonious blend of sweet and tart.
• Versatile for Any Occasion: Whether you’re planning a holiday brunch, seeking a quick on-the-go breakfast, preparing snacks for school or work, or simply craving a comforting treat with your afternoon tea, these cranberry orange muffins fit the bill perfectly. Their festive appearance also makes them ideal for sharing with friends and family during seasonal celebrations.

Essential Ingredients for Your Cranberry Orange Muffins:

Crafting these delightful gluten-free cranberry orange muffins requires a selection of common pantry staples and fresh produce. Opting for high-quality ingredients will always yield the best flavor and texture in your baked goods.

Here’s a visual overview of the key components you’ll need. For precise measurements and detailed quantities, please refer to the comprehensive printable recipe card conveniently located at the bottom of this post.

Recipe Notes & Helpful Substitutions:

Understanding the role of each ingredient and the flexibility for substitutions can make your baking experience even more enjoyable and successful. Here are some key notes and potential swaps for these gluten-free cranberry orange muffins:

• Sugar: We’ve used granulated white sugar for a clean, sweet flavor that allows the orange and cranberry notes to shine. However, you have several options:
  • Cane sugar can be used as a direct substitute.
  • Light brown sugar will add a subtle molasses note and a slightly moister texture.
  • Dark brown sugar offers a richer, deeper caramel flavor and a darker crumb.
  • Coconut sugar is another option for a less refined sugar, with a slightly nutty taste. Keep in mind that darker sugars will result in a darker batter and finished muffin.
• Oil: We prefer sunflower oil for its neutral flavor profile and accessibility. It allows the other ingredients to stand out without interference. Feel free to use any other neutral-flavored vegetable oil you have on hand, such as canola oil, grapeseed oil, or even avocado oil. While olive oil can be used, choose a light, mild variety to avoid an overpowering flavor.
• Eggs: Eggs are crucial in this recipe, acting as a binder and providing structure and moisture to the muffins. They help create that tender, fluffy texture. We strongly recommend including them as specified for the best results.
• Orange Juice & Zest: For the most authentic and vibrant orange flavor, we cannot stress enough the importance of using freshly squeezed orange juice and freshly grated orange zest. The oils in the zest provide an intense aromatic punch that pre-packaged juices simply can’t replicate.
• Yogurt: To maintain the dairy-free nature of this recipe, we use plain dairy-free yogurt (such as almond, soy, or coconut-based). It contributes to the muffins’ moisture and tender crumb. If dairy is not a concern for you, feel free to substitute with regular Greek yogurt or sour cream for a similar effect.
• Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile, adding a subtle warmth and sweetness. While optional, it’s a wonderful addition. If you’re not a fan, you can certainly omit it.
• Gluten-Free Flour: The success of gluten-free baking heavily relies on the flour blend. We highly recommend using a high-quality gluten-free 1:1 all-purpose flour blend that is designed to substitute regular wheat flour cup-for-cup. Look for blends primarily composed of lighter flours and starches like rice flour, tapioca starch, corn starch, or potato starch. Avoid blends heavy in bean flours (like garbanzo bean flour), as these tend to produce a denser, sometimes gritty texture and an undesirable aftertaste in delicate baked goods like muffins.
• Xanthan Gum: In gluten-free baking, xanthan gum acts as a vital binding agent, mimicking the elasticity that gluten provides. It helps prevent crumbling and gives your muffins a more cohesive structure. If your chosen gluten-free flour blend already lists xanthan gum (or guar gum) in its ingredients, you can omit the additional amount specified in the recipe. Always check your flour blend’s label!
• Baking Powder: This recipe relies solely on baking powder as its leavening agent. It’s essential for achieving light, airy muffins with a beautiful dome. Ensure your baking powder is fresh and active for the best rise. If you have Celiac disease or a gluten intolerance, always double-check to ensure you are using certified gluten-free baking powder.
• Spices: To infuse these muffins with cozy fall and holiday flavors, we’ve included a trio of warm spices: ground cinnamon, ground nutmeg, and ground cardamom. These spices complement the orange and cranberry wonderfully. Feel free to adjust the quantities to your taste or omit any you don’t prefer.
• Cranberries: Fresh cranberries are ideal for their vibrant color and tart burst of flavor. Frozen cranberries also work beautifully; there’s no need to thaw them beforehand. If fresh or frozen cranberries are unavailable, you can use unsweetened dried cranberries. If using dried, ensure you soak them in hot water for about 10-15 minutes, then drain thoroughly, before folding them into the batter. This step helps plump them up and prevents them from absorbing too much moisture from the batter, keeping your muffins moist.

Step-by-Step: Crafting Your Perfect Gluten-Free Cranberry Orange Muffins:

Follow these simple steps to create a batch of irresistibly moist and flavorful gluten-free cranberry orange muffins. Remember, precise mixing and attention to detail ensure the best results every time.

Step 1: Combine Sugar, Oil & Eggs. In a large mixing bowl, begin by whisking together the granulated sugar and vegetable oil until thoroughly combined. Then, crack in the eggs, one by one, mixing until the mixture is smooth and evenly incorporated. This creates the essential wet base for your muffins.

Step 2: Incorporate Juice & Yogurt. Next, gently stir in the freshly squeezed orange juice, ensuring it blends well with the oil and egg mixture. Then, add the plain dairy-free yogurt. Continue to mix until all the wet ingredients are thoroughly combined, creating a smooth, consistent batter base.

Step 3: Introduce Vanilla & Zest. Now, it’s time to add the aromatic elements. Stir in the vanilla extract for a hint of warmth, and then add the freshly grated orange zest. The zest is crucial for delivering that intense, bright orange flavor, so mix it in well to distribute its fragrant oils throughout the batter.

Step 4: Prepare Dry Ingredients. In a separate, medium-sized bowl, whisk together all the dry ingredients: the gluten-free flour blend, xanthan gum (if not already in your blend), baking powder, salt, ground cinnamon, ground cardamom, and ground nutmeg. Whisk thoroughly to ensure even distribution of the leavening agents and spices.

Step 5: Combine Wet & Dry Ingredients. Gradually add the dry mixture to the wet mixture, starting with about half. Mix gently until just combined. Then, add the remaining dry ingredients and mix again, just until no streaks of dry flour remain. The key here is to **avoid overmixing**, which can lead to tough muffins. A few lumps are perfectly fine!

Step 6: Fold in Cranberries. With a spatula, gently fold the fresh or frozen cranberries into the batter. Mix just enough until they are evenly distributed throughout the mixture. Be careful not to crush them, as you want those delightful bursts of tartness in every bite.

Step 7: Fill Muffin Cups. Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by lining it with paper liners or lightly greasing each cavity. Scoop the batter evenly into the prepared muffin cups. Don’t be shy; fill them quite full to achieve those lovely domed tops.

Step 8: Bake & Serve. Bake the muffins in the preheated oven for 18–22 minutes. They are ready when the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. For an extra touch of elegance and sweetness, sprinkle the cooled muffins with powdered sugar just before serving. Enjoy your homemade gluten-free cranberry orange muffins!

Dish by Dish Pro Tips for Perfect Muffins:

Achieving bakery-quality muffins at home is easier than you think with these expert tips:

• No Fresh Cranberries? No Problem! While fresh cranberries offer a fantastic tart burst, you can absolutely use frozen cranberries (no need to thaw!). If you only have unsweetened dried cranberries, make sure to rehydrate them first. Simply place them in a bowl, cover with hot water, and let them soak for 10-15 minutes. Drain thoroughly before adding to the batter to ensure your muffins remain moist and delicious.
• Swap Orange for Lemon for a Zesty Twist: While the orange and cranberry combination is a classic for its sweet-tart harmony, don’t hesitate to experiment! If you’re a fan of a more pronounced tangy flavor, you can easily substitute lemon juice and lemon zest for the orange. This creates a wonderfully bright and zesty muffin that’s equally refreshing.
• Always Line Your Muffin Pan: For easy removal and effortless cleanup, we highly recommend lining your muffin pan with paper cupcake liners. This prevents the delicate gluten-free batter from sticking to the pan and helps maintain the perfect shape of your muffins. If you don’t have liners, a thorough greasing and flouring (with gluten-free flour) of each cavity will suffice.
• Do Not Overmix the Batter: This is perhaps the most crucial rule for tender muffins, especially in gluten-free baking. Overmixing develops any gluten present (even in trace amounts in “gluten-free” flours, or makes other starches tough) and can lead to a dense, rubbery texture instead of a light, fluffy one. Mix only until the dry ingredients are just combined and no streaks of flour remain. A few lumps are perfectly acceptable and even desirable.
• Fill Muffin Liners Generously: For those beautifully domed muffin tops, fill your muffin liners about two-thirds to three-quarters full. This allows enough room for the batter to rise without overflowing, creating that appealing bakery-style appearance.
• Proper Cooling is Key: While it’s tempting to dive into warm muffins right out of the oven, allowing them to cool in the pan for 5 minutes before transferring to a wire rack is important. This helps the muffins set and prevents them from breaking apart. Cooling them completely on a wire rack also prevents condensation, which can make the bottoms soggy.
• Storing Your Muffins: Store leftover gluten-free cranberry orange muffins in an airtight container at room temperature for up to 3-4 days. For longer storage, they freeze exceptionally well.
• Freezing for Future Enjoyment: To freeze, once the muffins are completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer them to a freezer-safe bag or container, removing as much air as possible. They will keep well for up to 3 months. Thaw at room temperature or gently reheat in the microwave or oven.

More Delicious Cranberry Recipes to Savor:

If you’ve fallen in love with the vibrant taste of cranberries, explore these other fantastic gluten-free and dairy-free recipes from our collection:

• Cranberry Orange Bread (Gluten-Free, Dairy-Free)
• Cranberry Orange Scones (Gluten-Free, Dairy-Free)
• Cranberry Bread Pudding (Gluten-Free, Dairy-Free)
• 20-Minute Cranberry Sauce (Gluten-Free, Vegan)
• Homemade Cranberry Juice (Gluten-Free, Vegan)

Explore More Gluten-Free Muffin Recipes:

If you’re a fan of gluten-free muffins, we have a variety of delightful options to satisfy every craving. From fruity to spiced, find your next favorite:

• Gluten-Free Cranberry Orange Muffins (Dairy-Free)
• Gluten-Free Pumpkin Banana Muffins (Dairy-Free)
• 25 Easy Gluten-Free Muffin Recipes for Anytime
• Gluten-Free Pumpkin Chocolate Chip Muffins (Dairy-Free)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Cranberry Orange Muffins (Dairy-Free)

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  Author: Felicia Lim
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  Total Time: 40 minutes
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  Yield: 12 muffins 1x
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  Diet: Gluten Free, Dairy Free

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Description

These delightful gluten-free cranberry orange muffins are the epitome of festive baking. Each muffin is wonderfully moist and tender, bursting with bright orange flavor and studded with tart cranberries. Being dairy-free as well, they are perfect for anyone seeking a delicious and inclusive treat for the fall and holiday seasons. Bake a batch and spread some joy!

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Ingredients

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• 3/4 cup granulated sugar (or preferred sugar, see notes)
• 1/2 cup sunflower oil (or other neutral vegetable oil)
• 3 large eggs
• 1/3 cup fresh orange juice
• 2/3 cup plain dairy-free yogurt (or regular Greek yogurt/sour cream if not dairy-free)
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (from 1 large orange)
• 1/2 cup cranberries, fresh or frozen (or rehydrated dried cranberries)
• 3 cups gluten-free 1:1 flour blend
• 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 3 teaspoons gluten-free baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• Optional: powdered sugar for dusting

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Instructions

1. Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners, or lightly grease each cavity if not using liners.
2. Combine Wet Ingredients (Phase 1): In a large mixing bowl, whisk together the granulated sugar and vegetable oil until thoroughly combined. Add the eggs, mixing until the mixture is smooth.
3. Combine Wet Ingredients (Phase 2): Stir in the fresh orange juice and plain dairy-free yogurt. Mix well until all ingredients are fully incorporated and smooth.
4. Add Flavorings: Mix in the vanilla extract and fresh orange zest until fragrant and well distributed.
5. Whisk Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, salt, ground cinnamon, ground nutmeg, and ground cardamom until well combined.
6. Gently Combine Wet & Dry: Add half of the dry mixture to the wet mixture and mix until just combined. Then, add the remaining dry ingredients and mix again until no streaks of flour remain. Be careful **not to overmix**; a few lumps are fine.
7. Fold in Cranberries: Gently fold in the cranberries until they are evenly distributed throughout the batter.
8. Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each approximately two-thirds to three-quarters full.
9. Bake: Bake for 18–22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
11. Serve: Once cooled, sprinkle the muffins with powdered sugar (optional) and serve immediately.

Notes

Sugar: While granulated white sugar is used, feel free to use cane sugar, light brown sugar, or dark brown sugar. Note that darker sugars will result in a darker-colored muffin and may add a subtle molasses flavor.

Oil: Sunflower oil is recommended for its neutral flavor. Other neutral-flavored vegetable oils like canola or avocado oil can be used as alternatives.

Eggs: Eggs are essential for binding and structure in this recipe. Do not omit them.

Juice & Zest: For the most intense and authentic orange flavor, always use freshly squeezed orange juice and freshly grated orange zest.

Yogurt: To keep this recipe dairy-free, use plain dairy-free yogurt (e.g., almond, soy, or coconut). If dairy is not an issue, regular Greek yogurt or sour cream can be used.

Vanilla Extract: Vanilla extract adds a lovely depth of flavor. It can be omitted if preferred.

Gluten-Free Flour: Use a high-quality gluten-free 1:1 all-purpose flour blend composed of lighter flours (rice, tapioca, corn, potato starch) for the best light and fluffy texture. Avoid blends heavy in bean flours.

Xanthan Gum: If your gluten-free flour blend does not already contain xanthan gum, add it as specified. It acts as a crucial binder in gluten-free baking.

Baking Powder: Ensure your baking powder is fresh and, if necessary for dietary restrictions, use certified gluten-free baking powder.

Spices: The combination of ground cinnamon, ground nutmeg, and cardamom adds wonderful autumnal and festive notes. Adjust to taste.

Cranberries: Fresh or frozen cranberries work best. If using unsweetened dried cranberries, soak them in hot water for 10-15 minutes and drain well before adding to the batter.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Muffins, Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American