Gluten-Free Cranberry Orange Muffins

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Delicious and easy Glazed gluten-free Cranberry Orange Muffins are made with fresh cranberries, orange zest, and have a sweet orange glaze. Perfect treat for your holiday brunch!

Overhead photo of cranberry orange muffins with a glaze.

Got leftover cranberries? This recipe is a fast, easy, and delicious way to use up those fresh frozen cranberries. And, if you love muffins, be sure to try these Blueberry Ricotta Muffins or my Blueberry Peach Muffins!

Why these Gluten Free Muffins are the best!

Gluten-Free Cranberry Orange Muffins are a simple and delicious muffin that’s easy to make and is a great way to use up leftover cranberries. These muffins stay super moist and have the perfect combination of sweetness and tartness.

Plus, the cranberry and orange combination work perfectly together. Make these for the holidays or anytime you want a treat!

Also, don’t worry about this muffin being tart or sour. The sweetness of the orange juice and sugar balance out the cranberry perfectly. Also, you’ll find that this is a great muffin to have on hand for brunches or a quick weekday breakfast.

Moreover, muffins are great to have in the refrigerator or freezer at all times. They make a great snack and are perfect to eat on the go. Personally, these muffins are almost always in my fridge after the holidays. It’s the perfect use for leftover cranberries from Thanksgiving!

Cranberry Orange muffins on a wire cooling rack with a green towel underneath.

Recipe Ingredients

These muffins are made with basic muffin ingredients like flour, sugar, baking soda, butter, milk and eggs. Here’s what makes the really special:

Gluten-Free Flour: I always recommend using a cup-for-cup brand when baking with gluten-free flour. My favorite brands are King Arthur’s Measure for Measure and Bob’s Red Mill 1-to-1 flour. This just means that you don’t have to add any additional ingredients to the recipe, just measure the flour as instructed.
Cranberries: fresh cranberries are perfect for these muffins. You can use frozen cranberries, but dried sweetened cranberries are not a good substitute.
Orange: there is both orange juice and orange zest in this recipe. If you don’t have fresh oranges, you can use orange juice and omit the zest.
Glaze: the simple powdered sugar and orange juice glaze adds a nice finishing touch to these muffins. However, they are delicious without the glaze too.

Nine cranberry orange muffins on a white serving plate.

How to Make Gluten-Free Cranberry Orange Muffins

This simple muffin is quick to put together. Firstly, you need to grease a standard muffin pan with cooking spray.

In a medium bowl, whisk together the dry ingredients. Then, in a large bowl, cream the butter and sugar together using a handheld mixer. Next, add in the orange juice, milk, egg, and orange zest and blend. Note that the mixture will look lumpy.

bowl of batter with a rubber spatula in it.

Lastly, add in the flour and stir until combined. Fold in the cranberries and then scoop the batter into the prepared muffin pan.

overhead photo of batter in the tins ready to be baked.

I like to use a muffin scoop to ensure even doneness. Chill on a cooling rack before adding glaze.

Simple Orange Glaze

This simple orange glaze is a great addition to your cranberry orange muffins. It takes seconds to put together and makes the muffins extra special.

All you need is powdered sugar and orange juice. Just simply whisk together and spoon over top of the cooled muffins… that’s it!

Bowl of simple glaze next to a wire rack of unfrosted biscuits.

Love muffins? Then, be sure to check out my delicious Tropical Muffins, made with bananas, coconut, and pineapple, and my super moist and easy to make Pumpkin Muffins.

If you are in the market for a new muffin tin, be sure to check out my favorite AmazonBasics Nonstick Carbon Steel Muffin Pan – 2-Pack.

Recipe Tips and FAQs

If your cranberries are frozen, microwave them for a minute then roughly chop using a sharp knife. Or you can leave them whole for a tart bite, delicious!
If you are looking for a tarter muffin, omit the milk and use orange juice instead.
Note that the glaze makes enough to lightly drizzle over the dozen muffins. If you want a heavier glaze, double the amount of powdered sugar and orange juice you use.
Be sure to test doneness of the muffins using a toothpick as the color of the muffin doesn’t change much when baking.
Apply the glaze when the muffins are cooled so it adheres better.
Gluten-Free Cranberry Orange Muffins and freeze in an airtight container for up to two months.

What to make with leftover cranberries?

Use leftover cranberries to make simple cranberry muffins. Or use them to make a cranberry orange spice cake or cranberry Moscow mule. For a tart treat, dip fresh cranberries in sugar water and coat them in sugar for delicious sugared cranberries.

Can I use frozen cranberries?

Yes, just microwave them for a minute to soften before adding to batter. You can add them frozen, just plan on baking the muffins for an extra minute or two.

Cranberry Orange Muffins on a wire rack with cranberries in the background.

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