These homemade gluten-free orange marmalade muffins are a yummy fusion of citrusy sweetness and fluffy muffin goodness. These muffins boast a tangy burst of orange flavor, with the perfect tender crumb that’s perfect for breakfast or a tasty snack. These muffins are also dairy-free and oil-free!

A photo of the gluten free orange marmalade muffins cooling on a wire rack.

I am very excited about this new gluten-free muffin recipe. If you follow me on Facebook, you know I accidentally forgot to add the butter. (Yes, my daughter texted me when she saw it LOL.) What shocked me was how incredibly fluffy and delicious they turned out without the butter. I know I say it often, but gluten-free baking is like a chemistry project!

These muffins have the perfect moist crumb without butter or oil, sweet orange flavor with chunks of tangy orange peel. I can’t wait to hear what you think of the recipe! This scrumptious recipe can be made as muffins or a gluten-free orange marmalade cake!

If you love to bake muffins, I have a lot of great gluten-free muffin recipes. I have also tested multiple flour blends in a great gluten-free muffin recipe test! All four blends worked well, but there were some differences!

Recipe At A Glance:

  • Skill Level – Beginner.
  • # of Ingredients – 8
  • Flour Blend Tested – King Arthur Measure for Measure.
  • Cook Time – 30 minutes.

Allergen Information:

These muffins are gluten-free, butter and oil-free, dairy-free, nut-free, and soy-free.

It is easy to search my recipe index for recipes excluding lots of allergens. (Note: every recipe on my blog is soy-free except any recipes with tofu.)

Photos of the ingredients needed to make gluten free orange marmalade muffins.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends should work, but you may need to tweak moisture levels depending on the blend’s starch-to-grain ratio. Read my article for more information about why flour blends vary.
  • Xanthan Gum – If the blend you are using doesn’t contain a binder, you will want to add ¾ a teaspoon of xanthan or guar gum.
  • Sugar – Cane sugar works best, but you could use light brown sugar if you prefer.
  • Baking Soda – Check the expiration date to ensure your baking soda is still good.
  • Salt
  • Orange Marmalade – I recommend using a brand with a lot of big orange peel chunks. It adds to the flavor of these marmalade muffins so much.
  • Eggs – Size large, let them warm to room temperature.
  • Non-Dairy Milk – I used non-dairy milk, Oatly oat milk specifically. You can see which oat milk brands are gluten-free; just note only two are certified gluten-free. Other plant-based milk or regular milk will also work.
  • Vanilla Extract – I recommend using pure vanilla extract.
  • Orange Zest – This is optional, but it adds great flavor!

Substitutions:

  • If you would like these to have some additional richness, add ¼ cup unsalted butter. For dairy-free, either plant-based butter or oil for marmalade muffins with oil, substitute a light oil like canola oil for the butter.
  • Feel free to add chopped pecans or walnuts if you want a little more texture.
A side by side comparison of the muffins with and without the marmalade swirl on top.
The left muffin has no marmalade swirl, the right muffin does.

Tips For Sucess:

  • Marmalade with lots of orange slice sections; the chunkier, the better! The orange rind adds flavor and texture!
  • Do not use a stand mixer. When making gluten-free muffins, you want to mix the batter until it is just barely mixed. This makes fluffier muffins.
  • If you like a higher muffin top, bake these muffins at 425º F for the first 5 minutes, then turn the oven down to 350º F without opening the oven door.

Step-By-Step Photos and Directions:

Photos of steps 1 and 2 making the muffins.

Step 1: Preheat the oven to 425º F and ensure the rack is in the middle of the oven. Add the flour, baking soda, salt, and sugar to a large mixing bowl. Mix the dry ingredients with a whisk.

Step 2: In a separate large bowl, add the marmalade, eggs, vanilla extract, and non-dairy milk. Whisk to blend the wet ingredients.

Photos of steps 3 and 4 making the marmalade muffins.

Step 3: Pour the wet ingredients into the dry ingredients.

Step 4: Gently mix the wet and dry ingredients until they are just barely mixed. The secret to fluffy muffins is not to overmix the muffin batter. I also do not recommend using a stand mixer.

Photos of steps 5 and 6 making the muffins.

Step 5: Line a muffin tin with parchment paper muffin liners. These are the best at preventing the muffins from sticking to the muffin papers. You can also prepare your muffin pan using this gluten-free baking spray. Note: Pam Baking Spray is not gluten-free! If you want a big muffin top, fill each section ⅘ full. If you don’t want a big top, fill ¾ full of batter.

Step 6: Optional: I loved making marmalade swirls on top of each muffin. It adds extra flavor and a nice orange filling inside the muffin. To do this, spoon about a teaspoon of marmalade onto the top of each muffin. Use a spoon to swirl it around the top of the muffins.

🔑 Sandi says: You can also use this batter to make a loaf cake or bundt cake!

Baked muffins in a muffin tin, fresh out of the oven.

Step 7: Bake the muffins for 22-25 minutes until they are slightly golden on top. If you use the toothpick method to see if the muffins are finished baking, insert the toothpick away from the marmalade swirl.

Step 8: Move the cupcakes carefully to cool on a wire rack. Let them cool to room temperature. They are the perfect treat for afternoon tea! You may also want to try these fluffy Gluten-Free Apple Muffins or these Gluten-Free Sourdough Muffins!

A marmalade muffin cut in half so you can see the marmalade on top.

Frequently Asked Questions:

Can you use other flavors of jam or marmalade?

Yes, this recipe is also delicious with peach or apricot jam!

How do you store these muffins?

Store the muffins in an airtight container. Gluten-free doesn’t last as long, so if you do not finish the muffins within two days, I recommend freezing them. I place cooled muffins into a freezer-safe zipper bag and squeeze out the extra air. They will keep fresh in the freezer for up to 3 months.

How do you thaw frozen muffins?

Thaw the muffins in the microwave oven for 35 seconds, or let them sit out on the counter until thawed.

The top view of a marmalade muffin on a small white plate.

More Gluten Free Muffin Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!

A marmalade muffin cut in half so you can see the marmalade on top.

Easy Gluten-Free Orange Marmalade Muffins

Sandi Gaertner
Sweet, fluffy gluten-free orange marmalade muffins recipe. This recipe is also dairy-free and oil-free.
5 from 1 vote
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 16 muffins
Calories 183 kcal

Ingredients
  

  • 2 ½ cups gluten free flour blend * See notes
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups dairy-free or regular milk
  • 3 large eggs
  • 1 cup orange marmalade * See notes
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest optional

Optional Swirl

  • ¼ cup orange marmalade

Instructions
 

  • Preheat the oven to 425º F and check to make sure the oven rack is in the middle of the oven. Add the flour, baking powder, salt, and sugar to a large mixing bowl. Mix the dry ingredients with a whisk.
  • Add the marmalade, eggs, vanilla extract, zest, and non-dairy milk in a separate large bowl. Whisk to blend the wet ingredients together.
  • Pour the wet ingredients into the dry ingredients. Gently mix the wet and dry ingredients until they are just barely mixed.
  • TIP: The secret to fluffy muffins is not to overmix the muffin batter. I also do not recommend using a stand mixer.
  • Line a muffin tin with parchment paper muffin liners. These are the best at preventing the muffins from sticking to the muffin papers. You can also prepare your muffin pan using this gluten-free baking spray. If you want a big muffin top, fill each section ⅘ full. If you don't want a big top, fill ¾ full of batter.
  • I loved making marmalade swirls on top of each muffin. It adds extra flavor and a nice orange filling inside the muffin. To do this, spoon about a teaspoon of marmalade onto the top of each muffin. Use a spoon to swirl it around the top of the muffins.
  • Bake the muffins for 22-25 minutes until they are slightly golden on top. If you use the toothpick method to see if the muffins are finished baking, insert the toothpick away from the marmalade swirl. 
  • Move the cupcakes carefully to cool on a wire rack. Enjoy when they are fully cooled to room temperature.

Notes

  1. I tested this recipe with King Arthur Measure for Measure. Other blends should work, but you may need to tweak moisture levels depending on the blend’s starch-to-grain ratio. Read my article for more information about why flour blends vary.
  2. If your blend doesn’t contain a binder, add ¾ tsp of xanthan gum.
  3. Marmalade with lots of orange slice sections; the chunkier, the better! The orange rind adds flavor and texture!
  4. Store in an airtight container, but I recommend eating them within two days or moving them to the freezer. I store my muffins in a freezer-safe zip bag in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1muffinCalories: 183kcalCarbohydrates: 40gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 31mgSodium: 178mgPotassium: 53mgFiber: 2gSugar: 26gVitamin A: 148IUVitamin C: 3mgCalcium: 58mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. In your recipe you say 1 teaspoon of baking soda – #1 in your instructions has 1 teaspoon of baking powder??

    Also in #1 you mention sugar two times but there is only 3/4 of a cup of sugar in the ingredients.