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gluten free cranberry orange muffin

Easy Gluten-Free Cranberry Orange Muffin Recipe

These gluten-free cranberry orange muffins are bursting with the tartness of the cranberries and bright, fresh orange flavor. Made with gluten-free all-purpose flour, Greek yogurt, melted butter, dark brown sugar, and maple syrup, they have a soft, tender crumb with just the right balance of sweetness and citrus tang.
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Serving Size 12 muffins

Ingredients

  • 2 ½ cups gluten-free all-purpose flour I also love using a blend of oat flour or brown rice flour almond flour and arrowroot flour (a 50-25-25 blend).
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon psyllium husk or 1 teaspoon xanthan gum omit if your blend has a binder
  • 1 teaspoon salt
  • 2 large eggs
  • 6 tablespoons butter melted
  • ¼ cup greek yogurt
  • ¼ cup dark brown sugar
  • ¼ cup maple syrup
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh cranberries quartered
  • 1 orange juiced and zested

Instructions

  • Preheat the oven. Preheat to 375°F and line a muffin pan with parchment liners or lightly grease with oil.
  • Mix the dry ingredients. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, psyllium husk or xanthan gum, and salt.
  • Mix the wet ingredients. In a stand mixer fitted with the paddle attachment, combine the eggs, brown sugar, maple syrup, Greek yogurt, milk, vanilla, and juice of one orange. Mix until smooth.
  • Combine the ingredients. Slowly add the dry ingredients on low speed, mixing just until incorporated. Drizzle in the melted butter on medium-low speed and mix until combined.
  • Add the cranberries and orange zest. Gently fold them into the batter with a spatula.
  • Rest the batter. Let the batter rest at room temperature for 15–20 minutes to help the gluten-free flour absorb moisture and create a softer texture.
  • Fill the muffin pan. Divide the batter among the prepared liners, filling each about ¾ full.
  • Bake. Bake for 18–22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool and store. Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature. Store leftovers in an airtight container or zip-top bag.