Sweet muffins with a slight bit of tartness from the fresh cranberries and a thick cinnamon streusel topping…you will want to make these gluten free cranberry muffins over and over again!! These muffins make a wonderful addition to breakfast or brunch. If you love light and fluffy muffins, you must give these a try this fall!

I am just going to say it…these muffins are the best I have ever baked. They are light fluffy and taste like purchased in a fancy bakery. Nobody will know these muffins are gluten free!

If your family loves these muffins, I know they will also love these Gluten Free Lemon Poppy Seed Muffins and these Gluten Free Blueberry Oat Muffins :-).

If you love muffins as much as we do, you will want to try all of my best gluten free muffins recipes.

Why we all love this easy gluten-free cranberry muffin recipe:

  1. This gluten-free cranberry muffin recipe makes a great muffin base; you can change it up all year with different fruits.
  2. These muffins turn out light and fluffy! They do not taste gluten-free!
  3. The sweet cinnamon brown sugar streusel topping is so good with the tart cranberry flavor.
  4. Variety is what makes this gluten free muffin recipe so popular. Cranberry lime is a fun flavor that is offset by white chocolate chips. These muffins would be a great addition to breakfast or brunch!

I made these this weekend to take along for breakfast on Thanksgiving morning when I we are staying out of town with family. No one would ever know they are gluten free. They are nice and moist and flavorful and streusel puts them over the top! They are delicious and I can’t wait for Thanksgiving so I can have another!”

kim s., blog comment

Allergen Information:

These homemade cranberry muffins are gluten-free, soy-free, and oat-free. Make them dairy-free using non-dairy butter and milk. To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 gluten free flour blend.

A gluten free cranberry muffin on a small white plate.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend – Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work. I just have not tested other flours.
  • Almond Flour – I don’t recommend almond meal. It will change the texture of these muffins. I prefer Anthony’s Almond Flour because they batch test to ensure it is gluten free.
  • Baking Powder – Use aluminum-free baking powder
  • Eggs – Use size large.
  • Pure Vanilla Extract – I do not recommend imitation vanilla.
  • Coconut Oil – You can also use another light oil or unsalted butter.
  • Butter – or vegan butter if you are dairy-free.
  • Fresh cranberries – you can use dried ones as well.
  • White chocolate chips – optional but so good with the tart cranberries.

Step-By-Step Photos and Directions:

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend.

Step 2: In a smaller bowl, add the wet ingredients and mix well.

Step 3: Add the wet and fresh cranberries to the dry ingredients. Mix lightly. The secret to delicious light and fluffy muffins is to not over-mix the batter!

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

The muffin batter in a muffin pan ready for the streusel topping to be added.

Step 4: Add the muffin batter to parchment paper muffin liners.I love using these, so the muffins don’t stick to the paper! Fill each cup 3/4 full of muffin batter.

The streusel topping ingredients in a bowl.

Step 5: Add the streusel topping ingredients to a bowl.

The streusel topping in a bowl.

Step 6: Use a pastry blender to cut the butter into the flour and sugars.

Adding the streusel topping on the muffin batter.

Step 6: Add some streusel topping to each muffin cup. Bake at 350º F for 25-30 minutes, depending on how much batter you fill each section.

A close up of a baked cranberry streusel muffin.

You may also love these Gluten Free Cranberry Orange Scones and Gluten Free Cranberry Coffee Cake recipes.

I made this last weekend and have them in the freezer for Thanksgiving morning. Did test one before freezing and they are fantastic!!”

Kim S., Facebook comment

Frequently Asked Questions:

How do you know when the muffins are done baking?

Remove the muffins from the oven and insert a toothpick into them to test doneness. If there is nothing on the toothpick, they are finished baking. If you see batter or crumbs, they need to be baked a bit longer.

Can you use dried cranberries?

You can use dried cranberries or switch them up with fresh fruits. If you use dried cranberries, you can rehydrate them with hot water to make them softer.

What is the secret to light and fluffy muffins?

My biggest tip in making fluffy gluten free muffins is to be very careful not to overmix the batter. I do not use a stand mixer or electric mixer when making muffins.

More Easy 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 will help others know this recipe is delicious. Thank you!

Gluten free cranberry muffins on a cooling rack.

Gluten Free Cranberry Streusel Muffins

Sandi Gaertner
Light and fluffy gluten free cranberry muffins with a thick streusel topping.
5 from 15 votes
gluten free allergy 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 12
Calories 300 kcal


  • 1 ¼ cups gluten free flour blend * see note
  • 1 cup almond flour * see note
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder aluminum-free
  • teaspoon salt
  • 2 eggs large
  • ¾ cup warm water
  • 6 tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh cranberries * see note
  • 1 tablespoon optional: lime zest

For Streusel

  • ½ cup brown sugar
  • ¼ cup sugar
  • 3 tablespoons gluten free flour blend
  • 1 ½ teaspoons ground cinnamon
  • 4 tablespoons unsalted butter cold


  • Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.
  • In a large mixing bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!
  • Pour the wet ingredients into the dry ingredients, add the cranberries, and mix until "just barely mixed". This is the big secret to light and fluffy muffins!!
  • Let the batter sit while you mix up the gluten free streusel topping.
  • In a small bowl, add the topping ingredients except the butter. Mix well.
  • Use a pastry blender to cut in the cold butter until your mixture is crumbly.
  • Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.
  • Spoon some of the streusel topping over each muffin.
  • Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.
  • Enjoy :-).


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I don’t recommend using dried cranberries. It won’t give the same flavor.
  5. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
  6. To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 gluten free flour blend.
  7. To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
  8. If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350º F.


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.


Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 52mgSodium: 122mgPotassium: 85mgFiber: 3gSugar: 27gVitamin A: 337IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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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.

(*This recipe was updated from a 12/2016 post.)Save

5 from 15 votes (11 ratings without comment)

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Recipe Rating


  1. 5 stars
    I made these this weekend to take along for breakfast on Thanksgiving morning when I we are staying out of town with family. No one would ever know they are gluten free. They are nice and moist and flavorful and streusel puts them over the top! They are delicious and I can’t wait for Thanksgiving so I can have another!

  2. 5 stars
    Wow! I opted to simplify by just making this as a loaf of bread, and the family was absolutely enamored with the outcome. Thanks for a great recipe! One change I made to the streusel topping was instead of GF flour just used almond flour. This probably made the texture a bit crunchier, but it was a huge hit. Thanks for a great recipe!
    BTW of anyone interested, I had to bake it for 50 min, and I added just a little more almond flour, as the dough seemed a bit too runny without it.

    1. Hi Linda, I do not think canned cranberry will work. You would be adding too much liquid and it will throw off the texture and balance. You could sub in blueberries if you can’t find fresh cranberries.

    1. Hi Sheri, these can easily be made into jumbo muffins but you will have to extend the baking time. I haven’t done this so I do not have a specific time recommendation. You can use the toothpick method to see if they are finished baking in the middle.

    1. Hi Vlada, This would make a lovely cake. I haven’t made it as a cake so I am not able to say for sure how long it would bake…it also would depend on the cake pan size you use. Be sure to do the toothpick test to ensure the cake is done baking.

  3. I’m wondering if the Gluten Free Cranberry Muffins with Streusel could be made dairy free as well? I’m thinking of making for Easter. Thank you for your help.

  4. Thank you for the great recipe! They rose beautifully and were delicious. I substituted dark chocolate chips and used Cup 4 Cup flour. They were perfect.

  5. 5 stars
    I made these today, they were delicious! We didn’t have white chocolate chips so I left it out. Also used orange zest. I think these will be part of our Thanksgiving menu going forward, my family liked it better than the usual cranberry sauce.

    1. Hi Amy, you should be able to omit the almond flour and just add an additional 1/2 cup gluten free flour blend. Check moisture level to make sure your batter is similar consistency to mine.

  6. The flavors sound intriguing! My husband and I are not gluten free, so gluten-free flour is not something I keep around. Would it be simple enough to just use regular flour instead, or does that alter the recipe? Don’t know much about gluten-free baking!

    1. Hi Kelly, I haven’t baked with regular flour in over 10 years so I am not sure how to best answer your question. In theory, it should work fine, but in gluten free baking you often have to increase liquids so you will want to keep an eye on your batter consistency.

    1. Hi Vanessa, these should keep 2-3 days, but they can easily be frozen so you can have them anytime 🙂

  7. I love how light these muffins look! I happen to have both gluten free and almond flour right now, so I need to try these!