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Home » Breakfast » Gluten-Free Cranberry Orange Muffins (Vegan, Allergy-Free)

Gluten-Free Cranberry Orange Muffins (Vegan, Allergy-Free)

Published: Dec 4, 2022 by Rebecca Pytell · This post may contain affiliate links.

Jump to Recipe·Print Recipe
gluten-free cranberry orange muffins with image text
collage image of gluten-free cranberry orange muffins

These Gluten-Free Cranberry Orange Muffins are super moist, bright, and flavorful! A soft and fluffy bakery-style muffin recipe that's healthy, vegan, and allergy-free. Bursting with tart and tangy cranberries, fresh squeezed orange juice, and orange zest, these easy muffins are perfect for a busy morning, a snack, or your next holiday breakfast or brunch!

gluten-free cranberry orange muffin on plate with fresh cranberries and platter in background

Soft, fluffy, and super moist, these tangy, zesty muffins are winter breakfast perfection! Cranberry orange muffins seem like a bakery delicacy and can always draw you in during the winter holidays, but when they're fresh and made from scratch, there's an even greater appeal! Not to mention, these muffins are perfectly gluten-free, vegan, and allergy-free so there's no need to tantalize the senses, thinking you can't have one; just bite right in!

overhead left side view of gluten-free cranberry orange muffins with glaze on plate

Why You'll Gluten-Free Muffins

These fruity muffins are made with real fruit! Fresh cranberries, orange, and applesauce for sweetness and moisture! No oil or butter is needed, these healthy bakery-style muffins are way better than anything you'll find at Starbucks, Panera, or the (Canadian) McDonald's. There are no preservatives or refined sugar, just real wholesome ingredients! These homemade muffins are:

  • Gluten-Free
  • Vegan
  • Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
  • Low in Sugar
  • Quick, Easy, Just 9 Simple Ingredients
  • Kid-Friendly
  • Make-Ahead & Freezer-Friendly
  • Perfect Winter or Holiday Breakfast, Brunch, or Snack

Ingredients For Cranberry Orange Muffins

ingredients for gluten-free vegan cranberry orange muffins

  • Gluten-Free Flour: Your favorite gluten-free all-purpose or 1-to-1 baking flour will be perfect for the crumb and texture of these muffins.
  • Baking Powder + Baking Soda + Salt: Lots of baking powder for that fluffy "bakery-style" effect, plus some baking soda and salt which will react to the acid in the orange juice for perfect leavening.
  • Granulated Sweetener: You can keep these muffins naturally sweet by using sugar-free sweetener or just use your choice of granulated sugar.
  • Applesauce: The applesauce adds natural sweetness to the zest and tartness of the orange and cranberries, as well as moisture in lieu of oil or butter.
  • Non-Dairy Yogurt: Moisture! Vegan yogurt is the perfect thick creamy ingredient that helps replace eggs, dairy, and oil in these eggless muffins.
  • Fresh Orange Juice + Orange Zest: Real, fresh, bright flavor! You'll want to use fresh sweet oranges for the best flavor. Juicy, sweet, citrusy. The zest adds even more "zestiness" and bold flavor from the natural oils released from the skin, which you do not want to skip out on!
  • Fresh Cranberries: The ruby red star of the show! Fresh cranberries add the perfect amount of tartness and juicy pops to these seasonal fruity muffins.

Can You Use Frozen Or Dried Cranberries Instead?

Sometimes you have the craving for these cranberry muffins when it's not cranberry season. Lucky for you, you can substitute frozen or dried berries in this muffin recipe!

  • Using Frozen: If you are using frozen cranberries, do not thaw them! You can add the frozen berries directly to the batter, just like you would with fresh cranberries, but bake the muffins for a few extra minutes since the batter will be starting at a cooler temperature.
  • Using Dried: If you are using dried cranberries, soak the berries in hot water for about 10 minutes to soften them as craisins are harder and chewier for a soft muffin. Use about 1 ½ cups of dried and soaked cranberries instead of the 2 cups as written in the original recipe.

Other Ingredient Substitutions

  • Vanilla or Orange Extract: You can add 1 teaspoon of vanilla extract for a subtle hint of vanilla or 1 teaspoon of orange extract for super orangy muffins.
  • Cinnamon: Adding half a teaspoon of cinnamon will give your seasonal muffins a hint of cozy warming spice.
  • Seeds or Nuts: You can add in some roasted sunflower seeds or nuts like pecans, walnuts, or macadamia nuts if you aren't concerned with nut allergies.

How To Make Gluten-Free Cranberry Orange Muffins

steps 1 and 2 mixing dry ingredients for cranberry orange muffins

  1. In a large mixing bowl, combine the gluten-free flour, baking soda, baking powder, and salt.
  2. Add in the granulated sweetener and mix to combine.

steps 3 and 4 adding wet ingredients to dry muffin batter

  1. Add in the applesauce, orange juice, and vegan yogurt.
  2. Mix the muffin batter together until smooth and combined.

steps 5 and 6 adding in fresh cranberries and orange zest to wet muffin batter

  1. Finally, add the cranberries and orange zest to the wet better.
  2. Gently fold in the berries and zest until everything is combined.

steps 7 and 8 spooning muffin batter into baking pan and baking

  1. Grease or line a 12-cup standard muffin tin before spooning 3 tablespoons of batter into each hole.
  2. Bake the muffins in the oven at 375°F for 20-25 minutes, until the tops are lightly golden brown.

steps 9 and 10 cooling muffins and adding glaze

  1. Let the baked muffins cool on a wire rack.
  2. Drizzle on a simple sugar glaze, if desired, before serving.

How To Make The Simple Glaze

To add a little something extra to the tops of your muffins, combine some powdered sugar (or sugar-free sweetener) together with a few teaspoons of water or non-dairy milk. Use a spoon to quickly drizzle the glaze onto the cooled muffins and allow it to set and harden before serving.

Recipe Tips & Tricks

  • It's best to use fresh oranges since you need the zest anyway. If you use store-bought juice, make sure it's 100% pure orange juice with no added sugar and you'll be skipping the zest.
  • Press a few extra cranberries into the tops of the muffins before baking for a prettier (instagramable) presentation.
  • If you don't want the icing glaze, you can also top your muffins with granulated or Turbinado sugar before baking for a crisp and crunchy top.
  • If you are not using muffin liners, make sure to grease the holes of the muffin tin well for easy removal.
  • Don't over-mix the muffin batter when folding in the berries. This will make the muffins dense and not fluffy and light.

close up of inside crumb of gluten-free cranberry orange muffin on plate

How To Store Leftover Muffins

You can store leftover muffins in an airtight container at room temperature for 4-5 days. Placing a paper towel on the bottom of the container will help absorb excess moisture. You can store them longer in the fridge for up to 7 days. Storing them in the fridge is best due to the water content in the cranberries; it also helps keep the top glaze from melting.

Make-Ahead & Freezer Instructions

  • Make-Ahead: If you plan on making the orange cranberry muffins ahead of time, hold off on the glaze until you are ready to serve. It's best to not make these more than 3 days in advance of serving.
  • Freezing: To freeze baked muffins, freeze them on a baking tray until solid before transferring them to an airtight container or freezer bag. You can also wrap muffins individually in plastic wrap and foil before freezing. Store for 4-6 months for best quality. Allow frozen muffins to thaw overnight in the fridge before bringing them to room temperature or quickly warming them in the microwave.

close up of gluten-free cranberry orange muffins on white plate

What To Serve Cranberry Orange Muffins With

Whether you're preparing a Christmas brunch or meal prepping a delicious baked treat for a quick and cozy winter breakfast, serving your vegan muffins with one of these recipes will make the experience even better!

  • Virgin Mimosas
  • Instant Vegan Hot Chocolate
  • Tahini Hot Chocolate
  • Vegan White Hot Chocolate
  • Vegan Breakfast Casserole
  • Vegan Chickpea Scramble

More Delicious Gluten-Free Muffin Recipes:

  • Pumpkin Cream Cheese Muffins
  • Chocolate Chip Banana Muffins
  • Apple Cinnamon Muffins
  • Bakery-Style Blueberry Muffins
  • Bakery-Style Chocolate Chip Muffins
  • Blackberry Muffins

overhead view of plate with glazed cranberry orange muffins

Print

Gluten-Free Cranberry Orange Muffins (Vegan, Allergy-Free)

overhead view of plate with glazed cranberry orange muffins
Print Recipe

These Gluten-Free Cranberry Orange Muffins are super moist, bright, and flavorful! A soft and fluffy bakery-style muffin recipe that's healthy, vegan, and allergy-free. Bursting with tart and tangy cranberries, fresh squeezed orange juice, and orange zest, these easy muffins are perfect for a busy morning, a snack, or your next holiday breakfast or brunch!

  • Author: Rebecca Pytell
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 2 Cups Gluten-Free All-Purpose Flour
  • 2 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ¼ Tsp Salt
  • ¾ Cup Granulated Sweetener (or preferred granulated sugar)
  • ½ Cup Unsweetened Applesauce (or one 4-oz cup)
  • ½ Cup Unsweetened Plain Non-Dairy Yogurt
  • ½ Cup + 3 TB Fresh Orange Juice
  • 1 TB Fresh Orange Zest
  • 2 Cups Fresh Cranberries*

Simple Glaze:

  • ½ Cup Powdered Sweetener (or preferred powdered sugar)
  • 3-4 Tsp Water or Non-Dairy Milk

Instructions

  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and granulated sweetener. Mix to combine.
  3. Add the applesauce, non-dairy yogurt, and ½ cup of orange juice. Mix until smooth. If needed, add the extra 3 tablespoons of orange juice, one at a time.
  4. Add in the orange zest and cranberries. Gently fold in the fruit until combined.
  5. Line or grease a standard 12-cup muffin pan. Fill each hole with 3 tablespoons of muffin batter. Top the wet batter with a few extra cranberries, if desired.
  6. Bake the muffins in the preheated oven for 20-25 minutes, until the tops are slightly golden and a toothpick comes out clean when inserted into the middle of a muffin.
  7. Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before gently transferring the muffins to a wire rack.
  8. Once the muffins have cooled to room temperature, drizzle on the simple glaze using the back of a spoon, if desired.

Notes

  • Using Frozen Cranberries: If you are using frozen cranberries, do not thaw them! You can add the frozen berries directly to the batter, just like you would with fresh cranberries, but bake the muffins for a few extra minutes since the batter will be starting at a cooler temperature.
  • Using Dried Cranberries (Craisins): If you are using dried cranberries, soak the berries in hot water for about 10 minutes to soften them as craisins are harder and chewier for a soft muffin. Use about 1 ½ cups of dried and soaked cranberries instead of the 2 cups as written in the original recipe.
  • Leftovers: Store leftover muffins in an airtight container at room temperature for 4-5 days. Placing a paper towel on the bottom of the container will help absorb excess moisture. You can store them longer in the fridge for up to 7 days.
  • Make-Ahead: If making the muffins ahead of time, hold off on the glaze until you are ready to serve. It's best to not make these more than 3 days in advance of serving.
  • Freezing: To freeze baked muffins, freeze them on a baking tray until solid before transferring them to an airtight container or freezer bag. You can also wrap muffins individually in plastic wrap and foil before freezing. Store for 4-6 months for best quality. Allow frozen muffins to thaw overnight in the fridge before bringing them to room temperature or quickly warming them in the microwave.

Nutrition

  • Serving Size: 1 Muffin

Keywords: cranberry orange muffins, orange cranberry muffins, gluten-free cranberry orange muffins, vegan cranberry orange muffins

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

two vegan cranberry orange muffins on plate with extra fresh cranberries

There's something about cranberry treats during the season, like these white chocolate cranberry cookies! And baking with orange? That's always delicious too, like this blood orange quick bread! Combine both of these winter-season fruits and you have a delicious little bite on your hands!

So tell me:

+ What's your favorite way to use fresh cranberries during the cold months? Let's not forget about cranberry sauce!

———————————————-

Stay connected:
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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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