These cranberry orange muffins are the perfect flavor pairing! Fresh cranberries and orange juice magically collide into a golden, pillowy soft, and moist muffin that’s perfect for breakfast or on-the-go.
Cranberry season is in full swing. But that doesn’t just mean a bowl of fresh cranberry sauce at Thanksgiving (which you need to make). Grab an extra bag to make these easy cranberry orange muffins! They’ll make your house smell so warm and sweet, which is my favorite thing when it comes to baking holiday desserts.
And although these muffins are gluten-free, dairy-free, and grain-free – no one will even notice. This recipe nails that soft spongy inside and perfect golden top we all love in a classic muffin.
Cranberry Orange Muffins Recipe Ingredients
Take a quick glance at the wet and dry ingredients you’ll need for these muffins. Plus, a few substitutions in case you can’t find certain ingredients.
- Dry Ingredients: Almond flour, tapioca flour, and coconut flour is the ultimate trifecta for almost all of my gluten-free baking needs. In addition to that you’ll need a dash of baking soda, salt, and fresh cranberries.
- Wet Ingredients: Eggs, maple syrup, coconut oil, and vanilla extract help to make the base of these muffins. And for that delicious pop of orange – grab a big juicy orange for fresh orange juice and orange zest.
Helpful Tips and Substitutions
- Tapioca Flour: If you can’t find tapioca flour, you can also use arrowroot flour for a similar texture.
- Cranberries: After testing with both fresh and frozen cranberries, I found that fresh cranberries are best for a muffin that’s not overly moist. But if frozen is all you can find at the moment, that’s fine. Just know they might turn out a bit more moist in the middle!
Find the printable recipe with measurements below.
How To Make Cranberry Orange Muffins
Mix the dry ingredients. But, don’t add the cranberries just yet!
Mix the wet ingredients. Do this in a separate bowl, then pour the wet mixture into the dry mix. Whisk everything together until a creamy batter forms.
Fold the cranberries into the batter. If you want, keep a few cranberries out to place on top of the muffins right before baking! I love to do this for an extra pretty muffin.
Bake the muffins! Pour the batter into each cup, until it’s about 90% full. Then bake at 350°F (175°C) for 28 to 33 minutes. Don’t forget to do the toothpick test to make sure the inside is fully cooked!
- To store: If you want to leave them out at room temperature, they’ll last for about 3 days in a sealed bag. Or you can store them in the fridge for up to one week.
- To freeze: Yes, these muffins are freezable! Store them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, let them thaw in the fridge or at room temperature before warming up in the microwave.
More Easy Muffin Recipes
Isn’t healthy gluten-free baking much easier than you thought? Now that you’ve got this recipe down, give these other gluten-free muffins a try!
I can’t wait to see your cranberry orange muffins this season! If you make this recipe, be sure to leave a comment below. I’d love to know how they turned out.
Cranberry Orange Muffins
These cranberry orange muffins are the perfect holiday dessert! They’re soft, golden, and flavored with fresh cranberries and pops of orange.
- For all of the flour brands I use and recommend, make sure to check out my Shop page.
Calories: 245kcal, Carbohydrates: 26g, Protein: 5g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 206mg, Potassium: 77mg, Fiber: 3g, Sugar: 13g, Vitamin A: 63IU, Vitamin C: 6mg, Calcium: 66mg, Iron: 1mg
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