Fresh cranberries don't stick around long, so when they do, I grab a bag (or three). These gluten free cranberry orange muffins burst with tart cranberries, sweet orange zest, and that bakery-style sugar top. Optional orange glaze if you're feeling fancy. They're the kind of treat that belongs on a holiday breakfast table or any chilly day when you just want warm muffins and a cozy kitchen.
Muffins are basically my excuse to eat cake for breakfast, and I'm not mad about it. They are quick to make, easy to freeze, and guaranteed to keep everyone happy. If you're already a fan of my gluten free raspberry muffins or mini chocolate chip muffins, you know what I mean. These cranberry orange muffins fit right in with the rest of my gluten free breakfast recipes: simple, family-friendly, and just a little bit special.
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Why You'll Love This Recipe
- Holiday Flavor Combo - tart cranberries + orange zest, with fresh or dried cranberries.
- Moist & Fluffy - Greek yogurt keeps these gluten free muffins soft.
- Freezer-Friendly - a quick win for gluten free breakfast prep.
- Bakery-Style Finish - crunchy sugar top + optional orange glaze.
What You'll Need
- Gluten Free Flour - a 1:1 blend with xanthan gum works best (I like Bob's Red Mill 1-to-1 flour).
- Baking Powder - makes the muffins rise tall and fluffy.
- Salt - just enough to balance the sweetness.
- Butter - melted for rich flavor; swap for coconut or avocado oil if dairy-free.
- Vanilla Greek Yogurt - keeps the muffins moist and soft. Use lactose-free or coconut yogurt for a low FODMAP option.
- Eggs - three large ones give the muffins structure and lift.
- White Sugar + Brown Sugar - the combo adds sweetness and a hint of caramel flavor.
- Orange Zest + Orange Juice - fresh citrus flavor in every bite.
- Cranberries - fresh cranberries for tart pops of flavor. Frozen works too (don't thaw first), or use dried cranberries and cut back the sugar slightly.
- Turbinado Sugar - a crunchy sprinkle on top for that bakery-style muffin lid.
- Powdered Sugar - mixed with a little orange juice for a simple drizzle glaze.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Mix the dry ingredients.
In a medium bowl, whisk together the gluten free flour, baking powder, and salt until combined.
Step 2: Mix the wet ingredients.
In a large bowl, whisk the cooled melted butter, vanilla Greek yogurt, eggs, both sugars, orange zest, and orange juice until smooth.
Step 3: Stir and fold in the cranberries.
Add the dry ingredients to the wet and stir with a spatula until just combined. Fold in the cranberries (2 cups fresh or frozen, don't thaw, or 1 cup dried).
Let the batter rest for 30 minutes covered in the refrigerator to hydrate the flour and create softer, taller muffins.
Step 4: Fill the muffin tin.
Scoop the batter into a lined or greased 12-cup muffin tin, filling each about ¾ full.
Sprinkle with turbinado sugar for that bakery-style crunch.
Step 5: Bake.
Bake at 400 degrees F for 18-22 minutes, until golden and a toothpick comes out clean.
Step 6: Cool and glaze.
Cool in the pan for 15 minutes, then transfer to a rack. Once completely cooled, whisk together powdered sugar and orange juice for a simple glaze, then drizzle over the cooled muffins.
Tips and Tricks
Why let the batter rest? Letting the batter sit gives the gluten free flour time to hydrate and makes the muffins rise taller.
Need cranberry options? Fresh cranberries give the best tart pop, but frozen (unthawed) work just as well. Dried cranberries make these sweeter than tart - use about 1 cup instead of 2 cups.
Mini muffins? Use the same batter, fill a mini muffin tin, and bake for 11-13 minutes.
Love bakery-style muffins? That sprinkle of turbinado sugar before baking gives you the crunchy lid. Don't skip it if you want the coffee-shop vibe.
Patience Pants Needed! Wait until muffins are completely cool before drizzling the orange glaze so it sets instead of soaking in.
Special Diet Variations
Dairy Free Muffins: Swap the butter for melted coconut oil and use coconut yogurt instead of Greek yogurt.
Low FODMAP Muffins: Choose lactose-free Greek yogurt, and stick with fresh cranberries (tested safe at ½ cup) or dried cranberries (tested safe at 2 tablespoons) based on testing at Monash University.
FAQs
Yes! Fresh cranberries give the best tart pop, but you can swap in about 1 cup dried cranberries for a sweeter muffin. If you go this route, reduce the sugar slightly since dried fruit adds extra sweetness.
Nope! Keep them frozen and stir right into the batter. If you thaw first, the juices bleed and can turn the muffins pink.
A 1:1 gluten free flour blend with xanthan gum works best. I've tested with Bob's Red Mill, and it creates moist, fluffy muffins that rise nicely.
Greek yogurt is the secret! It adds protein and moisture, so the muffins don't dry out. For low FODMAP, use lactose-free Greek yogurt.
Yes. Use coconut or avocado oil instead of butter, and swap the Greek yogurt for a dairy-free alternative. The muffins will still be soft and fluffy.
Definitely, bake and cool completely, then store in an airtight container for up to 3 days or freeze for up to 3 months. Warm in the microwave or oven before serving. Works great for Thanksgiving morning.
Yes! Use a mini muffin tin, fill about ¾ full, and bake for 11-13 minutes. Keep an eye on them since they bake faster than full-sized muffins.
With a few swaps, yes. Use lactose-free Greek yogurt and limit dried cranberries to about 1 tablespoon per meal. Fresh cranberries, oranges, and butter are all low FODMAP in the amounts used in this recipe.
Storing and Reheating
Storing: Keep cooled muffins in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop them in the fridge and bring them to room temperature before serving.
Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag or container. They'll keep for up to 3 months. You can glaze before freezing, but it sets better if you wait and drizzle after thawing.
Reheating: Microwave a frozen muffin for 30-40 seconds, or warm in a 300 degree F oven for about 10 minutes. They taste almost as good as freshly baked (especially if you add the glaze right before serving).
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Cranberries: Fresh cranberries are low FODMAP in normal serving sizes, so you're good to go. If using dried cranberries, stick to about 1 tablespoon per serving to stay in the low FODMAP range.
- Greek Yogurt: Choose a lactose-free Greek yogurt to keep this recipe gut-friendly. Coconut yogurt also works.
- Butter: Regular butter is considered low FODMAP because it's almost pure fat, but you can swap for a dairy-free butter or oil if needed.
- Orange Juice/Zest: Both are safe in the small amounts used in this recipe.
- Gluten Free Flour Blend: Use a gluten free flour blend that doesn't contain high FODMAP ingredients.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
What To Serve With Cranberry Orange Muffins
These muffins are holiday breakfast gold. They are sweet, tart, and just a little bit special. For a full brunch spread, I love serving them with a hearty overnight breakfast tater tot casserole that you can prep ahead, or easy sheet pan eggs that feed a crowd without any fuss. Add in some savory gluten free breakfast sausage and a big bowl of fresh fruit, and you've got the kind of holiday morning that feels festive but still simple.
More Loveable Breakfast Recipes
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Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Gluten Free Cranberry Orange Muffins
Equipment
Ingredients
Dry Ingredients:
- 2 cups gluten free flour (Note 1)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup butter melted
- ¾ cup vanilla Greek yogurt (Note 1)
- 3 large eggs
- ½ cup white granulated sugar
- ¼ cup brown sugar
- 2 teaspoons orange zest (Note 2)
- 3 tablespoons orange juice freshly squeezed
- 2 cups fresh cranberries (Note 3)
- 2 tablespoons turbinado sugar
Glaze Ingredients:
- 1-2 tablespoons orange juice freshly squeezed
- 1 cup powdered sugar
Instructions
- Preheat the oven to 400 degrees F. I do it now so I don't forget, but you can also turn on the oven while the muffin batter rests.
- Melt the butter in a microwave-safe bowl or in a small saucepan on the stove top. Set aside to cool slightly.
- In a large bowl, whisk together the gluten free flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter, yogurt, eggs, white sugar, brown sugar, orange zest, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cranberries.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the gluten free flour hydrate. While the batter rests, preheat the oven to 400 degrees F if you haven't done so.
- Line a 12-cup muffin pan with paper liners or grease lightly. Divide the batter evenly among the cups and sprinkle the tops with turbinado sugar.
- Bake for 25-30 minutes, or until the muffins are golden and a toothpick comes out clean.
- Let the baked muffins cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Once fully cooled, whisk the orange juice and powdered sugar until smooth and drizzle over the muffins.
Venessa Mandelkow says
I love this flavor combo! Going to be making these all cranberry season long!