Name: Cranberry Orange Muffins Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 2¼ cups gluten free all-purpose flour blend; ½ teaspoon fine sea salt; 1 teaspoon baking soda; 1½ teaspoons baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ¼ teaspoon Chinese five spice; 1 teaspoon orange zest (plus 1 teaspoon more for icing); ¾ cups vegan butter, softened; ½ cup granulated sugar; ½ cup brown sugar (light brown sugar can be used); 2 large eggs; 1 cup non-dairy milk; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; 2 cups fresh cranberries; 1 cup powdered sugar; 2 tablespoons orange juice; 1 teaspoon orange zest

Jump to Recipe· 3.9 from 50 reviews

If you’re looking for a cozy, bright, and utterly delicious treat, this Cranberry Orange Muffins Recipe will quickly become your new favorite. Bursting with tangy fresh cranberries and zesty orange notes, these muffins offer a delightful balance of sweet and tart. The warm cinnamon and Chinese five spice deepen the flavor, while the gluten-free flour blend and vegan butter make them wonderfully moist and tender. Whether for a weekend brunch or an afternoon pick-me-up, these muffins are guaranteed to brighten your day and your taste buds.

Ingredients You’ll Need

The image shows six golden brown muffins with red berries inside and white icing drizzled on top, arranged on white parchment paper on a round wooden board. One muffin is placed on a white plate in the top left corner with a patterned parchment liner beneath it, and a few whole red berries are scattered around both the muffins and the board. Two gold forks lie to the left on a white marbled surface, and a white cup filled with a white drink sits near the top and bottom edges of the image. A beige cloth is casually folded in the top right corner. The photo is taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is all it takes to make these cranberry orange muffins shine. Each one plays a crucial role, from adding vibrant flavor and tender crumb to that perfect hint of spice.

2¼ cups gluten-free all-purpose flour blend: Provides a fluffy, light base perfect for gluten-sensitive eaters without sacrificing texture.
½ teaspoon fine sea salt: Enhances all the muffin’s flavors and balances sweetness.
1 teaspoon baking soda & 1½ teaspoons baking powder: Work together to give your muffins a beautiful rise and airy crumb.
1 teaspoon ground cinnamon: Adds comforting warmth and depth of flavor.
¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon Chinese five spice: These spices bring a subtle complexity that pairs beautifully with cranberries and orange.
1 teaspoon orange zest: Infuses the batter with fresh citrus brightness.
¾ cups vegan butter, softened: Keeps muffins moist and tender with a rich mouthfeel.
½ cup granulated sugar & ½ cup brown sugar: The blend delivers balanced sweetness and adds a slight caramel note.
2 large eggs: Bind ingredients and provide structure while keeping muffins light.
1 cup non-dairy milk: Keeps this recipe vegan-friendly and adds moisture.
1 tablespoon apple cider vinegar: Reacts with the baking soda to help the muffins rise beautifully.
1 teaspoon vanilla extract: Offers a lovely background note enhancing every other flavor.
2 cups fresh cranberries: The star of the show, adding bursts of tartness and vibrant color.
1 cup powdered sugar, 2 tablespoons orange juice, 1 teaspoon orange zest: Ingredients for the sweet and tangy orange icing, the perfect finishing touch.

How to Make Cranberry Orange Muffins Recipe

Step 1: Prepare the Buttermilk Substitute

Start by combining your non-dairy milk with apple cider vinegar in a small bowl. Set it aside for about 5 minutes; this allows the mixture to curdle, creating a dairy-free buttermilk substitute that adds tenderness and helps the muffins rise properly.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together the gluten-free flour blend, sea salt, baking soda, baking powder, cinnamon, nutmeg, cloves, Chinese five spice, and orange zest. This mixture is the flavor and structure foundation of your muffins, and pre-mixing helps distribute everything evenly.

Step 3: Cream the Butter and Sugars

In a large bowl, combine the softened vegan butter with both granulated and brown sugars. Stir them together until you have a smooth, creamy base that will lend moisture and a rich crumb to your muffins. Next, add the eggs one at a time, mixing well after each addition for an even texture.

Step 4: Combine Wet Ingredients

Add the curdled milk mixture and vanilla extract to the butter and sugar mix. Stir gently until just combined—over-mixing can make muffins tough, so be mindful here to maintain a tender crumb.

Step 5: Toss Cranberries in Flour

To keep the fresh cranberries from sinking to the bottom of the muffins, toss them with a few spoonfuls of the flour mixture. This little trick ensures that every bite has a nice distribution of those juicy bursts of flavor.

Step 6: Combine Everything and Rest

Add the remaining flour mixture to your wet ingredients. Stir until almost combined, then gently fold in the floured cranberries with a spatula. Cover the bowl and allow the batter to rest for 30 minutes; this resting period helps develop the texture and allows the spices to meld beautifully.

Step 7: Bake Your Muffins

Preheat your oven to 410°F (210°C) and line a muffin pan with paper liners. Divide the batter evenly among 12 muffin wells. Bake for 7 minutes at the higher temperature to help the muffins rise quickly, then reduce the heat to 374°F (190°C) and bake for an additional 15 minutes. Use a toothpick to check doneness—it should come out with a few moist crumbs, not wet batter. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8: Add the Orange Icing

While the muffins cool, prepare the orange icing by mixing powdered sugar, orange juice, and orange zest in a small bowl. Drizzle this sweet and tangy glaze generously over the cooled muffins for the final burst of flavor that makes this Cranberry Orange Muffins Recipe truly special.

How to Serve Cranberry Orange Muffins Recipe

The image shows two muffins with a golden brown top studded with red cranberries and drizzled with light glaze. One muffin is in the front, placed on a white plate with its baking paper partially peeled away, revealing the soft, light brown inside with bits of cranberries. The second muffin sits on another white plate in the background, slightly blurred. Around them, fresh cranberries are scattered, and behind them is a white ramekin filled with more cranberries alongside a large white cup, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a lovely presentation, consider adding a small sprig of fresh rosemary or a thin slice of orange zest alongside the icing drizzle. These garnishes not only look charming but enhance the bright, aromatic qualities of the muffins.

Side Dishes

These muffins pair perfectly with a cup of chai tea, rich coffee, or fresh orange juice. For a more substantial treat, serve alongside creamy dairy-free yogurt or a fresh fruit salad to complement the tartness of the cranberries.

Creative Ways to Present

If you’re serving these muffins at a brunch or gathering, line a wooden tray with rustic parchment paper and stack the muffins in an inviting display. You might also dust them lightly with cinnamon sugar for extra sparkle and sweetness, or serve them warm wrapped in colorful napkins for a cozy feel.

Make Ahead and Storage

Storing Leftovers

After cooling completely, store leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and fresh so you can enjoy your Cranberry Orange Muffins Recipe long after baking day.

Freezing

To preserve muffins for longer, freeze them individually wrapped in plastic wrap and then tucked into a freezer-safe bag. When you want a quick snack, simply thaw at room temperature or heat in a toaster oven.

Reheating

Warm your muffins gently in a microwave for about 20 seconds or in a toaster oven at low heat for 5 minutes. This brings back that freshly baked softness and warms up the orange icing just enough without melting it away.

FAQs

Can I use frozen cranberries instead of fresh?

Yes! Frozen cranberries can be used but be sure to thaw and drain them well to avoid excess moisture in the batter, which can affect texture.

Is it possible to make these muffins nut-free?

Absolutely. This recipe is already free from nuts; just double-check your gluten-free flour blend and vegan butter if you have severe allergies.

Can I substitute regular flour for gluten-free flour?

You can use all-purpose flour if gluten isn’t a concern, but the texture will be slightly different—just keep the quantity the same and expect a more traditional muffin crumb.

What non-dairy milk works best for this recipe?

Almond, soy, oat, or coconut milk all work wonderfully. Choose your favorite flavor or what you have on hand!

Can I make this recipe without vegan butter?

If you prefer, substitute vegan butter with coconut oil or another plant-based oil, but note the flavor and texture might vary slightly.

Final Thoughts

This Cranberry Orange Muffins Recipe beautifully combines fresh ingredients and warm spices to create a muffin that’s bursting with bright, comforting flavors. Easy to make and incredibly satisfying, these muffins are perfect for sharing with loved ones or treating yourself. Give them a try soon—you’ll fall in love with the perfect harmony of tart cranberries and zesty orange in every bite!