Cranberry Orange Muffins

These gluten-free cranberry orange muffins are a delicious treat to bake up for family and friends this holiday season. Soft, fluffy, and bursting with fresh flavors and so easy to make!

A warm muffin and a hot cup of coffee or tea. Doesn’t this sound like a great start of the day?

These Gluten-Free Cranberry Orange Muffins are amazing! Tender, moist, and with delicious light orange flavor throughout and tangy bites of cranberries everywhere. They are great for breakfast or afternoon snack.

While they were baking the house was filled with the most delicious aromas of vanilla, coconut sugar, orange, and cranberry. It’s a great holiday recipe! The beautiful red cranberries make these muffins especially pretty for Christmas morning.

For more delicious muffin recipes, be sure to check out my Healthy Apple Muffins and Paleo Banana Nut Chocolate Muffins!

Why you will love these cranberry orange muffins!

• Dairy-free: Not only are these muffins gluten-free, but they also contain no dairy, perfect if you or anyone you know has intolerances.
• Easy: It only takes about 10 minutes to make a batch of these muffins before they bake in the oven.
• Paleo and Whole30: If you are following a paleo or whole30 lifestyle, these muffins are an excellent addition to your diet.
• Delicious! Whether you are gluten-free or not, you will love these muffins! They really are bursting with flavor and they are so festive!

Ingredients

• Coconut sugar: You can also use light brown sugar.
• Eggs: To bind the dry ingredients together.
• Coconut oil: To make these muffins dairy-free.
• Orange juice: Use fresh orange juice for the best flavor.
• Gluten Free 1-to-1 Baking Flour: If you aren’t gluten-free, you can use all-purpose flour.
• Baking powder and baking soda: So that the muffins rise and get nice and fluffy
• Salt
• Vanilla extract
• Orange Zest
• Cranberries

How to make cranberry orange muffins

• In a large bowl mixing bowl, beat coconut sugar, eggs, and cooled melted coconut oil for about 2 minutes until well mixed. Add orange juice and continue mixing until well incorporated.
• Slowly add baking flour, baking powder, baking soda, and salt while beating with the mixer on low. Add vanilla extract and mix for 15 more seconds.
• Add zest from 1 orange and fresh cranberries and stir with a silicone spatula.
• Spoon in a muffin tin lined with paper cupcake forms. Bake at 375 F for about 20 – 25 minutes, or until a toothpick inserted comes out clean.

How long do they keep?

Once the cranberry orange muffins have cooled completely, store them in an airtight container. They will keep at room temperature for 2 days and in the fridge for around 5. If storing in the fridge, let them come up to room temperature before enjoying.

Can you freeze them?

Yes, these muffins can be frozen and will keep well for up to three months. You can wrap them individually in plastic wrap and foil and place straight into a container, or flash freeze them and then place in a freezer bag.

Frozen muffins can be thawed at room temperature, or heated through in the microwave.

Can you make these muffins with frozen cranberries?

Yes, these orange cranberry muffins are great with either fresh or frozen cranberries. If you use frozen cranberries, use them straight out of the freezer and don’t allow them to thaw. If they thaw, you’ll end up with pink muffins!

Recipe Notes and Tips

• Bake these muffins in a greased muffin tin, paper liners, or silicone cupcake molds.
• Don’t over mix the muffin batter, or your muffins can become chewy. Mix the batter at a low speed when you add the flour.
• Don’t fill the muffin molds all the way to the top or they will overflow as the muffins rise and bake.

More Gluten-free Treats

• Apple Almond Cake (Paleo, Gluten-Free)
• Carrot Cake Bars (Gluten-Free)

If you enjoyed this recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.

Cranberry Orange Muffins (Gluten Free)

These gluten-free cranberry orange muffins are a delicious treat to bake up for family and friends this holiday season. Soft, fluffy, and bursting with fresh flavors and so easy to make! Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12

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

Instructions 

• In a large bowl mixing bowl, beat coconut sugar, eggs and cooled melted coconut oil for about 2 minutes until well mixed. Add orange juice and continue mixing until well incorporated.
• Slowly add baking flour, baking powder, baking soda and salt while beating with the mixer on low. Add vanilla extract and mix for 15 more seconds.
• Add zest from 1 orange and fresh cranberries and stir with a silicone spatula.
• Spoon in a muffin tin lined with paper cupcake forms.
• Bake at 375 F for about 25 minutes, or until a toothpick inserted comes out clean.
• Enjoy!

Video

Notes

• Bake these muffins in a greased muffin tin, paper liners, or silicone cupcake molds.
• Don’t over mix the muffin batter, or your muffins can become chewy. Mix the batter at a low speed when you add the flour.
• Don’t fill the muffin molds all the way to the top or they will overflow as the muffins rise and bake.

Nutrition

• Serving: 57 g
• Calories: 132 kcal
• Carbohydrates: 19 g
• Protein: 2.1 g
• Fat: 5.4 g
• Saturated Fat: 4.2 g
• Polyunsaturated Fat: 1.2 g
• Cholesterol: 27 mg
• Sodium: 160 mg
• Fiber: 0.7 g
• Sugar: 10.1 g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.