These gluten-free cranberry orange muffins are a delightful treat to bake for family and friends this holiday season. Soft, fluffy, and full of fresh citrus and tart cranberry flavor, they’re simple to prepare and perfect for breakfast or a cozy snack.
A warm muffin and a hot cup of coffee or tea — a lovely way to start the day.
These gluten-free cranberry orange muffins are tender and moist with a bright orange aroma and tart cranberry bursts in every bite. They make a festive addition to holiday mornings or weeknight breakfasts.
As they bake, your kitchen will fill with the comforting scents of vanilla, coconut sugar, and citrus. The red cranberries give them a cheery appearance that’s especially nice for Christmas or holiday gatherings.
For more muffin ideas, try the Healthy Apple Muffins and the Paleo Banana Nut Chocolate Muffins from the same collection.
Why you will love these cranberry orange muffins!
- Dairy-free: These muffins are both gluten-free and dairy-free, ideal for people with sensitivities.
- Quick and easy: The batter takes about 10 minutes to prepare before baking.
- Paleo and Whole30 friendly: Suitable for paleo and Whole30 approaches when using compliant ingredients.
- Festive and flavorful: Bright orange flavor and tart cranberries make these muffins delicious and seasonal.
Ingredients
- Coconut sugar: You can swap for light brown sugar if preferred.
- Eggs: Help bind the mixture and provide structure.
- Coconut oil: Keeps the recipe dairy-free; use melted and cooled.
- Orange juice: Freshly squeezed yields the best flavor.
- Gluten-free 1-to-1 baking flour: Substitute all-purpose flour if not avoiding gluten.
- Baking powder and baking soda: For light, fluffy muffins.
- Salt and vanilla extract.
- Orange zest: Adds concentrated citrus aroma.
- Cranberries: Fresh or frozen (see notes).
How to make cranberry orange muffins
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
- In a large mixing bowl, beat coconut sugar, eggs, and cooled melted coconut oil for about 2 minutes until smooth. Add the orange juice and mix until combined.
- With the mixer on low, gradually add the gluten-free baking flour, baking powder, baking soda, and salt. Stir in the vanilla extract briefly.
- Fold in the orange zest and cranberries with a silicone spatula, taking care not to overmix.
- Divide the batter among the muffin cups and bake at 375°F for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin. Enjoy warm or at room temperature.
How long do they keep?
Once cooled completely, store the muffins in an airtight container. They keep at room temperature for up to 2 days and in the refrigerator for about 5 days. If chilled, bring them to room temperature or warm briefly before serving.
Can you freeze them?
Yes. These muffins freeze well for up to three months. Wrap them individually in plastic wrap and foil, or flash-freeze on a tray and transfer to a freezer bag. Thaw at room temperature or heat briefly in the microwave.
Can you make these muffins with frozen cranberries?
Yes. Use frozen cranberries straight from the freezer and do not thaw them first. Thawing can release juices that will color the batter and change the texture.
Recipe Notes and Tips
- Bake in a greased tin, paper liners, or silicone molds depending on preference.
- Mix the batter gently once the flour is added — overmixing makes muffins dense or chewy.
- Fill each muffin cup about two-thirds full so the batter has room to rise without overflowing.
More Gluten-free Treats
- Apple Almond Cake (Paleo, Gluten-Free)
- Carrot Cake Bars (Gluten-Free)
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Cranberry Orange Muffins (Gluten Free)
Ingredients
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ¾ cup orange juice
- 1 cup Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- zest from 1 orange
- 1 cup fresh or frozen cranberries — do not thaw if frozen
Instructions
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In a large bowl, beat coconut sugar, eggs, and cooled melted coconut oil for about 2 minutes. Add orange juice and mix until combined.
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With the mixer on low, slowly add the flour, baking powder, baking soda, and salt. Stir in the vanilla extract.
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Fold in the orange zest and cranberries gently with a silicone spatula.
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Spoon the batter into a lined or greased muffin tin.
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Bake at 375°F for about 25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool slightly, then enjoy.
Notes
- Bake in a greased tin, paper liners, or silicone molds.
- Avoid overmixing after adding flour to keep muffins tender.
- Fill muffin cups about two-thirds full to prevent overflow.
Nutrition
Calories: 132kcal |
Carbohydrates: 19g |
Protein: 2.1g |
Fat: 5.4g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.