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5 from 19 votes

Gluten Free Cranberry Orange Muffins

Soft and citrusy gluten-free cranberry orange muffins. These muffins are made with fresh orange juice and take less than an hour to make.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cranberry orange muffins, gluten free cranberry orange muffins
Yield: 12 Muffins
Calories: 178kcal


  • 135 grams of White rice flour
  • 54 grams of Tapioca flour
  • 27 grams of Corn Starch
  • 54 grams of Brown Rice Flour
  • 1 ½ teaspoon of Xanthan Gum
  • 2 ½ teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • 40 grams of Brown Sugar
  • 160 grams of Granulated White Sugar
  • 100 grams of Fresh Cranberry or Frozen Do not Thaw
  • 140 ml of Vegetable Oil
  • 2 Large Eggs
  • 1 tablespoon of Orange Zest
  • 60 ml of Fresh Orange Juice
  • 240 ml of Buttermilk
  • 2 teaspoon of Vanilla Extract


  • Preheat the oven to 200°C (400°F)
  • Add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, brown sugar, and white sugar in a bowl. Whisk the ingredients and combine them. Then add the cranberries and mix them with the dry ingredients using a spatula. This will help to keep the cranberries whole.
  • Add the vegetable oil, eggs, lemon zest, lemon juice, buttermilk, and vanilla extract in a separate bowl. Whisk the ingredients together. Then add the dry ingredients and gently mix them using a spatula. The batter will be thick.
  • Align a muffin tin or a cupcake tin with muffin liners. Fill the liners all the way to the top with cranberry orange muffin batter.
  • Bake the muffins at 200°C (400°F) for the first 5 minutes, then reduce the heat to 180 °C (356°F) and bake them for another 10-15 minutes or until a toothpick inserted at the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.


  • Dairy-Free Option: To make these muffins dairy-free, substitute buttermilk with almond milk and add one tablespoon of lemon juice to the almond milk. Allow the almond milk to rest for 10 minutes before use.
  • Freezing and Storage: The baked muffin can be stored in an air-tight container in the fridge for up to five days. Before serving, bring the muffin back to room temperature or heat it for 20 seconds in the microwave. Moreover, you can wrap each baked muffin with plastic wrap and store them in a sealed bag in the freezer for up to 3 months.


Serving: 1Muffin | Calories: 178kcal | Carbohydrates: 38g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 232mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg