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A cake platter full of delicious gluten-free muffins

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

  • Author: MamaShire
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Diet: Gluten Free


These simple gluten-free cranberry orange muffins are perfect for a winter breakfast or brunch. They have a delightful and cheery taste. 



1/2 cup buttery spread, softened to room temperature (Smart Balance)**
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


2 tablespoons orange juice
3/4 cup powdered sugar

(you’ll need 2-3 oranges depending on their size for the zest and juice)


  1. Preheat oven to 350°. Grease bottoms of 12 muffin cups or place cupcake liners in each cup.
  2. Start by zesting two to three oranges and then juicing them. You’ll need to have at 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
  3. In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar.
  4. Then beat in the eggs. Next, mix in the almond milk, orange juice, and orange zest.
  5. In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
  6. Add the flour mixture to the batter and mix until combined.
  7. Then fold in the cranberries.
  8. Fill muffin cups about 3/4th full. And bake at 350° for 25-30 minutes or until golden brown and a toothpick test comes out clean.
  9. Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.

  10. 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.

Glaze Instructions

  1. 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. 
  2. Once the muffins are cooled drizzle a little of the glaze over each one. 


*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 xanthan gum per cup of flour.

**Buttery Spread: I used Smart Balance in this recipe, other options would be softened Earth Balance or melted refined coconut oil. A dairy option would be real butter. Almond Milk: You can use any plant-based milk of your choice or dairy-free yogurt. Dairy options would be regular milk, yogurt, or sour cream.

Keywords: gluten-free muffins, gluten-free breakfast, cranberry muffins, gluten-free dairy-free recipes