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Gluten free cranberry orange muffins on a cake stand
4.67 from 3 votes

Cranberry Orange Muffins (Gluten free & Dairy free)

Course: Breakfast, Snack
Cuisine: American
Keyword: cranberry, muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Resting Time: 30 minutes
Servings: 12 muffins
Author: Ai Willis
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Cranberry Orange Muffins

  • 2¼ cups (312g) gluten free all-purpose flour blend (See Notes for details)
  • ½ teaspoon (3g) fine sea salt
  • 1 teaspoon (6g) baking soda
  • 1½ teaspoons (6g) baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ¼ teaspoon Chinese five spice
  • 1 teaspoon orange zest
  • ¾ cups (170g) vegan butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar (light brown sugar can be used too)
  • 2 large eggs
  • 1 cup (240g) non-dairy milk
  • 1 tablespoon (15g) apple cider vinegar
  • 1 teaspoon (5g) vanilla extract
  • 2 cups (200g) fresh cranberries

Orange Icing

  • 1 cup (125g) powdered sugar
  • 2 tablespoons (30g) orange juice
  • 1 teaspoon orange zest


  • In a small bowl, combine the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle.
  • In a bowl, combine the gluten-free all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, Chinese five spice, orange zest, and set aside.
  • In a large bowl, combine the vegan butter, granulated sugar, and brown sugar. Stir in the eggs one at a time. Add the milk and vinegar mixture, and vanilla extract. Stir until combined.
  • In a small bowl, toss the cranberries in a couple spoonfuls of the flour mixture. Set aside. 
  • Add the rest of the flour mixture into the wet ingredients and stir until almost completely combined. Add the cranberries and fold the batter using a spatula until no clumps of flour remain. Cover the bowl and let it rest for 30 minutes.
  • Preheat the oven to 410°F/210°C and line a muffin pan with paper liners.
  • Divide the batter evenly among the 12 muffin wells. Bake in the preheated oven for 7 minutes, then turn down the temperature to 374°F/190°C and bake for an additional 15 minutes. A toothpick inserted into the center of the muffin should come out with a few moist crumbs. Cool in the pan for 5 minutes before taking them out to a wire rack to cool completely
  • In a small bowl, combine all of the ingredients for the orange icing. Drizzle as much or as little as you like on the cooled muffins.


For the gluten free flour, make sure it contains xanthan gum. I've used flour blends by Robin Hood, as well as Bob's Red Mill.
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