Gluten-Free Cranberry Orange Muffins (Vegan, Allergy-Free)
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!
- 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 Cupsย Gluten-Free All-Purpose Flour
- 2 Tspย Baking Powder
- 1/2 Tspย Baking Soda
- ยผ Tspย Salt
- 3/4 Cupย Granulated Sweetenerย (or preferred granulated sugar)
- 1/2 Cupย Unsweetened Applesauce (or one 4-oz cup)
- 1/2 Cup Unsweetened Plain Non-Dairy Yogurt
- 1/2 Cup + 3 TB Fresh Orange Juice
- 1 TB Fresh Orange Zest
- 2 Cups Fresh Cranberries*
Simple Glaze:
- 1/2 Cup Powdered Sweetener (or preferred powdered sugar)
- 3-4 Tsp Water or Non-Dairy Milk
Instructions
- Preheat your oven to 375ยฐF.
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and granulated sweetener. Mix to combine.
- Add the applesauce, non-dairy yogurt, and 1/2 cup of orange juice. Mix until smooth. If needed, add the extra 3 tablespoons of orange juice, one at a time.
- Add in the orange zest and cranberries. Gently fold in the fruit until combined.
- 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.
- 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.
- 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.
- 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 1/2 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
