Easy Gluten-Free Cranberry Orange Muffins (Dairy-Free)

These simple gluten-free cranberry orange muffins are perfect for a winter breakfast or brunch. The cranberries and oranges give them a delightful and cheery taste.

Enjoy these tasty muffins for breakfast or brunch this winter with family and friends. They’re perfect for Christmas morning or with an afternoon coffee break cozied up with a good book. Try my White Chocolate Cranberry Cookies or my Sugar-Free Oatmeal Orange Cranberry Muffins for more cranberry goodness.

Ingredients 

1/2 cup dairy-free butter, softened to room temperature or 1/2 cup melted coconut oil
1 cup sugar
2 eggs
3/4 cup almond milk
1/4 cup orange juice*
2 tablespoons orange zest*
2 cups gluten-free flour mix
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup fresh or frozen cranberries

Glaze:
1-2 tablespoons orange juice*
3/4 cup powdered sugar

Ingredient Notes

My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Butter: I used Smart Balance in this recipe; other options would be softened Earth Balance, Country Crock Plant-Based with Avocado Oil, or melted refined coconut oil. A dairy option would be real butter.

Almond Milk: You can use a plant-based milk of your choice or dairy-free yogurt. Dairy options would be regular milk, yogurt, or sour cream.

Instructions

• Preheat oven to 350°. Spray bottoms of 12-cup muffin tins or place muffin liners in each cup.
• Start by zesting two to three oranges and then juicing them. You’ll need to have at least 2 tablespoons of zest and 1/4 cup plus 2 tablespoons of orange juice. The size of the oranges will determine how many you’ll need. Set the zest and juice aside
• In a large bowl, using a hand or stand mixer cream together the softened buttery spread and sugar.
• Then, beat in the eggs. Next, mix in the almond milk, orange juice, and orange zest.
• In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
• Add the flour mixture to the batter and mix until combined.
• Then, fold in the cranberries.
• Fill muffin cups about 3/4th full. Bake at 350° for 25-30 minutes or until golden brown and a toothpick test comes out clean.
• Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.
• Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them and then carefully lift the muffins out of the pan and place them on a wire rack to continue to cool.

• To Make the Orange Glaze:
• Start with 1 tablespoon of orange juice and mix with 3/4 cup of powdered sugar. Add small amounts of the rest of the juice and mix until you have a nice thick but drizzly consistency. You may not need the full 2 tablespoons. 
• Once the muffins are cooled, drizzle a little of the glaze over each one. 

Storage

Gluten-free muffins will keep for 1-2 days covered at room temperature. 2-4 days covered and refrigerated.

Freezing: Let the muffins cool completely and then wrap them securely in foil or place them in a freezer bag and remove as much air as possible. Muffins can be frozen for up to 3 months. Thaw muffins overnight in the refrigerator or uncover and thaw on the countertop.