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.

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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.