These gluten-free cranberry orange muffins are bursting with fresh cranberries and orange zest and topped with sweet streusel. Make them for a holiday treat or gluten-free Christmas breakfast!

cranberry muffin on marble background with crumbs and white napkin
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These cranberry orange muffins will brighten up any winter day! They are full of fresh cranberries, orange zest and topped with a buttery, sugar streusel. The sweet streusel topping makes the perfect contrast to the tangy cranberries.

I experimented quite a bit to get the texture of these muffins just right. They are fluffy, moist and full of flavor without being dry or gummy.

They’re everything I expect from a good muffin! They also make a delicious gluten-free Christmas breakfast along with this gluten-free quiche.

If you like these muffins you might also like these Gluten-Free Blueberry Muffins for a year-round favorite!

Ingredients You’ll Need

overhead shot of ingredients to make the muffins in bowls on white background

A few important ingredients are key to making these muffins turn out soft, flavorful and fluffy.

  • Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
  • Full-Fat Plain Yogurt: If you use low-fat yogurt the muffins may be drier. Full-fat (not greek) plain yogurt is best.
  • Fresh or Frozen Cranberries: If you’re using frozen cranberries do not thaw them. Just chop them up while frozen as best you can and add to the batter as instructed.
  • Orange Zest/Juice: Be sure to zest the orange before you cut it to squeeze out some juice. A combination of zest and juice gives these muffins delicious flavor!

You also might like this gluten-free cranberry bread or gluten-free white chocolate cranberry cookies.

Make them Dairy-Free

You can use plain dairy-free yogurt and vegan butter to make these muffins dairy-free. I like to use Kite Hill plain almond milk yogurt. I also like Earth Balance Buttery Sticks.  

How to Make Gluten-Free Cranberry Orange Muffins

cranberries chopped on cutting board

Start by chopping up the cranberries. I prefer the texture of these muffins when made with chopped cranberries rather than whole berries. That way every bite is bursting with cranberry flavor!

dry ingredients mixed together in bowl

Next, whisk together the dry ingredients in a small bowl.

wet ingredients mixed together in glass bowl

In a larger bowl, whisk together the wet ingredients.

batter mixed together in glass bowl with white spatula

Add the dry to the wet and mix together with a rubber spatula.

batter in glass bowl covered with plastic wrap

IMPORTANT! Let the batter rest for 30 minutes before baking. The 30-minute rest is important so the batter has time to hydrate. Gluten-free flours need more time to absorb liquid and this will prevent dry muffins. 

streusel topping mixed together in glass bowl

While the batter is resting mix together the streusel topping until it forms pea-sized clumps.

muffin batter scooped in pan topped with streusel

Scoop the muffin batter into a muffin pan lined with paper liners. I like to use a large cookie scoop for this. Then top with the streusel (press it slightly into the batter) then BAKE!

MUFFIN LINERS: I highly recommend this brand of muffin liners for gluten-free baked goods. If you are using another brand, you may want to spray the liners with cooking spray before filling them.

gluten free cranberry orange muffins with bite taken out of on marble background

Make-Ahead/Storage Tips

MAKE-AHEAD: You can make this batter the night before and store it covered in the fridge overnight. 

STORAGE/FREEZING: These gluten-free cranberry muffins are best served the day they are made. They can be stored in a ziploc-bag at room temperature for up to 1 day. They can also be frozen by wrapping each muffin individually in plastic wrap then storing in a ziploc-bag. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed. 

Happy Baking! I hope you love this recipe as much as we do. If you try it, please leave me a comment/rating below!

More Gluten-Free Muffins Recipes:

cranberry muffin on marble background with crumbs and white napkin
5 from 39 votes

Gluten-Free Cranberry Orange Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 muffins
These gluten-free cranberry orange muffins are bursting with fresh cranberries and orange zest and topped with sweet streusel. Make them for a holiday treat or gluten-free Christmas breakfast!

Ingredients

Dry Ingredients:

Other Ingredients:

  • 6 ounces cranberries (1 1/2 cups) fresh or frozen
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • ½ cup full fat plain yogurt
  • 1 stick butter (1/2 cup) melted
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice

Streusel Topping:

  • 1/2 cup granulated sugar
  • 1/4 cup gluten-free 1:1 baking flour
  • 1/3 cup butter cold and chopped into small pieces
  • ½ tsp ground cinnamon
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Instructions 

  • In a medium bowl, whisk together the dry ingredients. Finely chop the cranberries.
  • In a large bowl, whisk together the sugar, brown sugar, eggs, yogurt, butter, orange juice and orange zest until smooth. Add the dry ingredients and mix with a spatula until fully combined. Fold in the chopped cranberries.
  • Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes (or in the fridge overnight). (This is an important step to allow the batter to hydrate.)
  • Meanwhile, make the streusel topping. In a small bowl, add all the topping ingredients and cut the butter into the mixture using a pastry cutter, two forks, or just your fingers until you have pea-sized clumps.
  • Preheat the oven to 400F. Line a standard muffin pan with paper baking cups. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Top with the streusel topping, pressing the topping lightly into the batter.
  • Bake for 18-22 minutes, until golden and a toothpick inserted in center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Enjoy!

Notes

INGREDIENT NOTES
  • This recipe works best with full-fat plain yogurt. If you use low-fat yogurt the muffins may be drier. 
  • This recipe with fresh or frozen cranberries. If you’re using frozen cranberries do not thaw them. Just chop them up while frozen as best you can and add to the batter as instructed. 
MAKE IT DAIRY-FREE: You can use plain dairy-free yogurt and vegan butter to make these muffins dairy-free. 
LET IT REST: The 30-minute rest is important so the batter has time to hydrate. Gluten-free flours need more time to absorb liquid and this will prevent dry muffins. 
MAKE-AHEAD: You can make this batter the night before and store it covered in the fridge overnight. 
MUFFIN LINERS: I highly recommend this brand of muffin liners for gluten-free baked goods. If you are using another brand, you may want to spray the liners with cooking spray before filling them.
STORAGE/FREEZING: These muffins are best served the day they are made. They can be stored in a ziploc-bag at room temperature for up to 1 day. They can also be frozen by wrapping each muffin individually in plastic wrap then storing in a ziploc-bag. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed. 

Nutrition

Calories: 221kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 161mg | Potassium: 140mg | Fiber: 3g | Sugar: 23g | Vitamin A: 231IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg

This post was originally published in December 2014. It was updated with new photos and instructions in December 2020.

This post may contain affiliate links. Please read our disclosure policy.

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

    1. Yes! You can spread the batter into a 9×9 baking dish then sprinkle with the topping. You can bake the cake for about 20 minutes. Just check the center with a toothpick to be sure it’s baked all the way through. I hope this helps!

  1. 5 stars
    We were so happy to find an amazing GF recipe for my stepdaughter! I wanted to make Large muffins as well for a gift for a GF friend. Just FYI, I added 8 minutes to the cook time and they were perfect!

  2. 5 stars
    Absolutely delicious, I change the sugar to xylitol (1:1 ratio) and the brown sugar to swerve brown (1:1 ratio) this came out way better than I anticipated (wasn’t expecting much with my modifications but I had to try it) I didn’t add the streusel this time just because I wasn’t feeling it. Thank you so much for this! I already printed the recipe and added to my recipe folder as well as send the recipe to my mom.

  3. 5 stars
    I made these for Christmas morning breakfast and then had to make them again a week later due to popular demand! Amazingly good!

  4. 5 stars
    Deeeeee-licious! Only thing I did different was to let the oatmeal and almond milk soak together, covered, overnight in the refrigerator.. Any GF flour will work. I used my own that I blended from America’s Test Kitchen. I only use full fat everything and if butter is the fat, it’s always used melted and cooled.

    Didn’t make the topping – too lazy. lol But it’s still great without it.

    This is definitely a keeper! Thank you.

  5. 5 stars
    These are delicious!! I made then with Cup 4 Cup gf flour. I did use a little more cranberries and that isn’t a problem . Now, for the topping, it makes a lot and I used all of it and I think that was a mistake. There is a lot of butter and it spread the topping all over the pan and oven. On the upside when it hardened it was crispy goodness! Just be careful with the topping, just saying. Thank you for your great gf recipes.

    1. I’m so glad the recipe turned out for you! Sorry about the topping – glad it was delicious anyway 🙂

  6. 5 stars
    I’ve made these muffins probably 30 times by now. They are great, super fast and easy. My kids love to help. We often split a batch and do half cranberry and then half chocolate chips. Always gone in a day or 2! Thanks for a great recipe!

  7. 5 stars
    I just bought a big bag of cranberries from Costco and I can’t wait to use them in these muffins! They’re healthy and perfect for taking on the go!

  8. 5 stars
    My mornings usually begin with a smoothie and healthy muffin for breakfast so this recipe is perfect for me to try. Thanks for sharing it!

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