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Home Recipes dairy-free recipes

Gluten Free Cranberry Muffins with Streusel

Published: Nov 6, 2020 by Sandi Gaertner · 41 Comments · This post may contain affiliate links

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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!

gluten free cranberry muffins on a cooling rack
Jump to:
  • Why these muffins are great:
  • What you need to make these:
  • Recipe step-by-step directions:
  • Baker's tip:
  • Recipe FAQ:
  • More Easy Gluten Free Muffin Recipes:
  • 📖 Recipe
  • Fearless Dining
  • 💬 Comments

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!

Muffins are one of those things I love to bake because I can sneak healthy stuff in, and my teens eat them up. My nut-hating daughter has no idea these muffins are loaded with high-protein almond flour.

And 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 these muffins are great:

These muffins are gluten free with a dairy-free option, making them perfect for those with food allergies. This gluten free cranberry muffin recipe makes a great muffin base, and you can change it up all year long with different fruits! Give some of these fruits a try:

  • Orange
  • Blueberry
  • Strawberry
  • Peach

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!

Came out great! Best gluten free muffins I’ve made!"

Katie L., Pinterest comment
a gluten free cranberry muffin on a small white plate
Top Pick
King Arthur, Measure for Measure Flour 3 lbs
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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What you need to make these:

  • 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.
  • Baking powder and salt
  • Ground cinnamon
  • Brown sugar - normally, my recipes allow you to substitute coconut sugar, but in this case, coconut sugar will not work for the streusel topping.
  • Eggs - size large.
  • Pure vanilla extract - I do not recommend imitation vanilla.
  • Coconut oil - or another light oil is fine.
  • Butter - or vegan butter if you are dairy-free.
  • Fresh cranberries - you can use dried ones as well.
  • Lime
  • White chocolate chips - optional but so good with the tart cranberries.

Recipe step-by-step directions:

(See the recipe card at the bottom of the post for exact amounts.)

Dry ingredients in a bowl.
Step 1
The wet and dry ingredients in a bowl with the fresh cranberries.
Step 3

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

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

Step 3: Add the wet ingredients and the fresh cranberries to the dry ingredients. Mix lightly.

Baker's tip:

The secret to delicious light and fluffy muffins is to not over-mix the batter!!

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

Step 4: Add the muffins to parchment paper muffin cups. Fill each cup ¾ full.

streusel topping ingredients in a bowl

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

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 30 minutes, depending on how much batter you fill each section with.

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.

Recipe FAQ:

How do you know when the muffins are done baking?

Remove from the oven and insert a toothpick into a muffin 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 make this recipe dairy-free?

You can make this recipe dairy-free by using vegan butter in the streusel topping!

Can you use dried cranberries?

You can use dried cranberries or switch it up with different fresh fruits.

More Easy Gluten Free Muffin Recipes:

  • Gluten Free Cranberry Bread {Dairy-Free Too!}
  • Moist Gluten Free Banana Bread with Fresh Cranberries
  • Gluten Free Chocolate Banana Muffins
  • Gluten Free Zucchini Muffins

📖 Recipe

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 11 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 ¼ cups gluten free flour blend * see note
  • 1 cup almond flour * see note
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • ⅛ teaspoon salt
  • 2 eggs large
  • ¾ cup warm water
  • 6 tablespoons 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 butter cold

Instructions
 

  • 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 ¾ 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 :-).

Notes

  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 highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
  5. To make this recipe nut-free, omit the almond flour and substitute an additional ½ gluten free flour blend.
  6. 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.
  7. 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.

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

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

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    Recipe Rating




  1. Jennie

    November 11, 2022 at 12:23 pm

    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.

    Reply
    • Sandi Gaertner

      November 11, 2022 at 8:04 pm

      Your edits sound really great. I love you used more almond flour!!

      Reply
  2. Jenna

    January 10, 2022 at 6:04 pm

    5 stars
    The best ever! I added a tiny bit of orange extract and turned out so yummy. Great recipe

    Reply
    • Sandi Gaertner

      January 10, 2022 at 9:05 pm

      Hi Jenna, thank you so much for coming to let me know you loved these muffins. They are one of my favorites too :-).

      Reply
  3. Linda

    December 16, 2021 at 6:13 pm

    Can canned Whole Berry Cranberry Sauce be substituted for the fresh cranberries?

    Reply
    • Sandi Gaertner

      December 16, 2021 at 7:33 pm

      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.

      Reply
  4. Sheri

    December 04, 2021 at 9:34 am

    Can these be made into jumbo muffins? I’m trying to learn to bake fora friend that has to eat gluten free

    Reply
    • Sandi Gaertner

      December 05, 2021 at 5:50 pm

      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.

      Reply
      • Sheri

        December 06, 2021 at 1:26 pm

        Thanks, I will experiment with it.

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Welcome to my blog! I am so glad you are here. If you have Celiac Disease, are gluten intolerant, or have a wheat allergy, you've come to the right place. With years of extensive experience in recipe development, I am dedicated to assisting you on your gluten free journey. As a seasoned gluten free cookbook author and recipe developer, I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts. Rest assured, my recipes undergo rigorous testing and refinement, ensuring foolproof results every time.

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