Follow along for the step-by-step tutorial video as to how to make these deliciously easy gluten free cranberry orange muffins!
I love that come the Winter, citrus is at its peak and we can bake to our hearts content with all of the delicious oranges, grapefruit, etc. It also works out that the timing coincides to when we may have leftover cranberries in our house. It makes putting these muffins together easy and the results are so tasty. You would never know that these muffins were gluten free. They are soft, moist, and so flavorful. The tartness from the cranberries pairs so beautifully with the orange, making them the perfect muffin. Let’s get to making our gluten free cranberry orange muffins.
Recipe Alterations: cranberry orange muffins with buttermilk? Cranberry orange muffins with dried cranberries?
I love the tartness that you get from the fresh (or frozen) cranberries. However, if you are in a situation where all that is available to you is dried cranberries, then yes. You can absolutely use them. It may not yield the exact same flavor, but, it will still be a cranberry orange muffin that is delicious. I would suggest if you do use the dried cranberries to soak them in water for 10 minutes prior to using them as it will help soften them a bit!
If you want to use buttermilk to make your muffins, then I suggest you substitute it for the yogurt. If you had both, the batter would be too runny.
Can I make these gluten free cranberry orange muffins dairy free / vegan?
In order to make them dairy free, I would advise using a good quality dairy free butter, such as miyokos. In addition, substitute the yogurt with a dairy free yogurt. I would suggest an almond milk based one as the recipe already contains almond flour, therefore, you won’t be adding an additional flavor. Check out some options here.
I have not attempted to make the recipe vegan, however, if you were to try to do so, I would suggest following the same steps for the dairy free option. In addition, substitute the eggs with either a solid egg substitute, and or flax eggs.
Why do I love this recipe? It is better than Starbucks and McDonalds
I have discussed in previous posts my love of Starbucks muffins in my gluten consuming life (and I will give it to McDonalds that they also make yummy muffins), however, these muffins are so much better. They are moist, yield a delicious subtle flavor from the orange, tang and tartness from the cranberries, and best yet, do not possess all of the sugar from a McDonalds of Starbucks cranberry orange muffin! You can feel confident that you are eating a delicious treat without all of the associated guilt.
Storage Tips: Can you freeze these muffins?
Yes! You absolutely can. In terms of storage for not freezing them, place them either in an airtight container and or a ziploc type bag and leave them on the counter for 3-5 days. If you wish to freeze them, again, place in an airtight container and or a ziploc bag and place in the freezer for 3 months. Remember to mark and label your food that you freeze so you know when it is good until!
What do you need to make these gluten free cranberry orange muffins?
- 1.5 cups cranberries, you can use fresh or frozen (or dried)
- 7 tbsp butter, melted
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (white sugar)
- 1.5 cups gluten free all purpose flour, I used King Arthur’s gluten free Measure for Measure flour- it contains xanthan gum
- 1/2 cup greek yogurt, you can substitute regular yogurt
- 1/3 cup orange juice
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ginger
- Turbinado sugar for topping, optional
How do you make them?
- Preheat your oven to 350°F. Meanwhile, melt your butter and mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt (or regular yogurt) and continue to whisk together.
- In a separate bowl, whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, cinnamon, ginger, and clove). Add half of the dry ingredients into the wet ingredients and mix together, then add the orange juice, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
- Fold in the cranberries and set aside. Line a muffin tin with liners, and fill them 2/3 of the way up with the batter. Cover with turbinado sugar (optional) and place in the oven for 28 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
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Gluten Free Cranberry Orange Muffins
Ingredients
- 1.5 cups cranberries you can use fresh or frozen (or dried)
- 7 tbsp butter melted
- 1/4 cup brown sugar
- 1/4 cup granulated sugar white sugar
- 1.5 cups gluten free all purpose flour I used King Arthur's gluten free Measure for Measure flour- it contains xanthan gum
- 1/2 cup greek yogurt you can substitute regular yogurt
- 1/3 cup orange juice
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ginger
- Turbinado sugar optional
Instructions
- Preheat your oven to 350°F. Meanwhile, melt your butter and mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt (or regular yogurt) and continue to whisk together.
- In a separate bowl, whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, cinnamon, ginger, and clove). Add half of the dry ingredients into the wet ingredients and mix together, then add the orange juice, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
- Fold in the cranberries and set aside. Line a muffin tin with liners, and fill them 2/3 of the way up with the batter. Cover with turbinado sugar (optional) and place in the oven for 28 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
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The Cranberry Orange Muffin recipe is so easy as you can use just a whisk to blend it all together. The cranberries give a nice tartness with mild sweetness in the muffin. They bake up light and tender.
Thanks so much, Lynette! Glad you loved them!