These gluten free cranberry orange muffins are such a great Fall and Winter breakfast option! They're full of bright citrus flavor and super easy to make, too.
When I was thinking about recipes to develop for the holiday season, cranberry + orange just seemed like a good idea. Both are winter fruits (although we're using dried cranberries, which you can get year-round). And both flavors pair so well together.
Regular readers know I'm a huge fan of muffins. I love whipping up jumbo muffins and having them on hand for a quick breakfast to take on the go. But the good news is this recipe works with a standard muffin tin, too!
So if you've been looking for a quick and easy breakfast (or dessert or simply an anytime snack) to make this holiday season, these gluten free cranberry orange muffins are it!
Why You'll Love These Gluten Free Cranberry Orange Muffins...
- Did I mention they're easy? That's one of the many reasons I love making muffins and quick breads. It's so easy! Especially if you have a basic muffin recipe down, you can make endless variations.
- As you probably know, orange and cranberry flavors just work so well together.
- We're using dried cranberries, which you can find pretty much year-round, so you can make these any time you want.
What You'll Need...
How To Make...
To make my gluten free cranberry orange muffins, we'll start by combining all of the dry ingredients in a bowl, so that it's ready when we need it. Set that aside for now.
In a separate bowl, mix the melted butter with the sugar until smooth. Add the egg replacer, vanilla, and orange juice. Now add the wet mix right into the dry ingredients and stir to combine. Mix in the dried cranberries. And that's it!
Divide the batter evenly in your greased muffin tin, and pop it into the oven! We're going to start at 425ºF for 5 minutes then, without removing the muffins from the oven, lower the temperature down to 350ºF and bake for another 25 minutes. This helps us get that nice golden top without over-baking, so the inside is still nice and soft.
Tips For Making The Best Gluten Free Cranberry Orange Muffins...
- As always, my #1 tip is to use a kitchen scale to weigh your flour whenever possible. This is the best way to ensure you're adding just the right amount, as too much flour can drastically change the texture of these muffins. You'll need 296 grams of flour for this recipe.
- If you'd rather make standard size muffins, feel free to use a standard muffin tin and adjust the baking time accordingly. You'll want to bake your standard muffins for 20 minutes total. I would still start with the oven at 425ºF for 5 minutes, then lower it down to 350ºF bake for another 15 minutes.
- To make these cranberry orange muffins dairy-free, you would just need to substitute your favorite non-dairy butter. I haven't tested it but don't see why it won't work!
- If you're not looking to make cranberry orange muffins without eggs, feel free to just use 1 egg instead of the egg replacer.
- Feel free to use freshly squeezed orange juice, or store-bought. If you do go the store-bought route, just make sure it's 100% pure orange juice, with no added sweetener or flavors.
Did you try my gluten free cranberry orange muffins? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Muffin Recipes, Check Out My...
Cranberry Orange Muffins - Gluten Free, Eggless
- 2 cups (296g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup (100g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- 1 cup (240ml) orange juice
- ⅔ cup (76g) dried cranberries
- Preheat the oven to 425°F. Grease a jumbo muffin tin and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a separate bowl, stir the melted butter with the sugar until combined. Add the prepared egg replacer and vanilla, then mix in the orange juice. Add the wet ingredients into the dry mixture and stir until just combined. Gently stir in the cranberries.
- Pour the batter into the prepared pan, filling each cup all the way to the top. Bake for 5 minutes, then, without removing the muffins from the oven, reduce the temperature to 350°F and bake for another 25-30 minutes, or until a toothpick inserted into the centers of the muffins comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- This recipe yields 6 jumbo muffins or 12 standard size muffins. For standard muffins, reduce bake time to 20 minutes total (still baking for 5 minutes at 425°F initially then reducing the heat and baking another 15 minutes).