Gluten Free Cranberry Orange Muffins

This recipe for Gluten Free Cranberry Orange Muffins is quick, easy, and easy. Follow along with the video tutorial for a step-by-step guide!

  • Author: Sift | Gluten Free
  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Easy
  • Cuisine: American
  • Diet: Gluten Free


  1. 1.5 cups cranberries, you can use fresh or frozen (or dried)
  2. 7 tbsp butter, melted
  3. 1/4 cup brown sugar
  4. 1/4 cup granulated sugar (white sugar)
  5. 1.5 cups gluten free all purpose flour, I used King Arthur’s gluten free Measure for Measure flour- it contains xanthan gum
  6. 1/2 cup greek yogurt, you can substitute regular yogurt
  7. 1/3 cup orange juice
  8. 2 eggs
  9. 1 tsp vanilla
  10. 1/2 cup almond flour
  11. 2 tsp baking powder
  12. 1 tsp cinnamon
  13. 1/4 tsp ground clove
  14. 1/4 tsp ginger
  15. Turbinado sugar, optional


  • 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!

Keywords: Cranberry Orange Muffins, Gluten Free Cranberry Orange Muffins, Dried Cranberry Cranberry Orange Muffins

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