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!
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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:
- This gluten-free cranberry muffin recipe makes a great muffin base; you can change it up all year with different fruits.
- These muffins turn out light and fluffy! They do not taste gluten-free!
- The sweet cinnamon brown sugar streusel topping is so good with the tart cranberry flavor.
- 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.
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.
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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.
Step 5: Add the streusel topping ingredients to a bowl.
Step 6: Use a pastry blender to cut the butter into the flour and sugars.
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.
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:
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.
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.
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 Streusel Muffins
Ingredients
Equipment
Method
- 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 1 1/4 cups gluten free flour blend, 1 cup almond flour, 3/4 cup cane sugar, 1 1/2 teaspoons baking powder, and 1/8 teaspoon salt and whisk to blend.
- In a smaller bowl, add 2 large eggs, 3/4 cup warm water, melted 6 tablespoons unsalted butter and 1 teaspoon pure vanilla extract. Add the 1 tablespoon optional: lime zest. Make sure the melted butter is not too hot or it will cook your eggs!
- Pour the wet ingredients into the dry ingredients, add 1 cup fresh 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 1/2 cup brown sugar,1/4 cup cane sugar, 3 tablespoons gluten free flour blend, 1 1/2 teaspoons ground cinnamon, and 4 tablespoons unsalted butter, 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 :-).
Nutrition
Notes
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I don’t recommend using dried cranberries. It won’t give the same flavor.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 gluten free flour blend.
- 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.
- 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
(*This recipe was updated from a 12/2016 post.)
Would frozen cranberries work if they were thawed first?
Hi Jenny, yes, frozen cranberries work. Please thaw them and drain the extra liquid.
They look good! Would Oat flour work as well?
Hi Susan, I haven’t tested this recipe with oat flour, so I can’t advise how it would work. If you try it, please do let me know how it works out.
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!
I love these muffins, too! Thank you so much for coming back to leave a review.
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.
Your edits sound really great. I love you used more almond flour!!
The best ever! I added a tiny bit of orange extract and turned out so yummy. Great recipe
Hi Jenna, thank you so much for coming to let me know you loved these muffins. They are one of my favorites too :-).
Can canned Whole Berry Cranberry Sauce be substituted for the fresh cranberries?
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.
Can these be made into jumbo muffins? I’m trying to learn to bake fora friend that has to eat gluten free
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.
Thanks, I will experiment with it.
Can this be made into a cake version instead of muffins?
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.
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.
Hi Cheryl, you can easily use vegan butter to make these muffins dairy-free :-).
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.
I am so glad you enjoyed them Jan :-).
I have a problem with eggs. Could I substitute the eggs with a flax egg or chia egg?
Hi Jill, I have not tested the muffins recipe with an egg substitute so I am unable to advise on how they will turn out.
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.
I am so glad you loved it Cindy :-). I hope you all had a great Thanksgiving!
Is there a nut/seed free substitute i can use for the almond flour?
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.
What about if you use frozen cranberries??? Should I thaw ?
Hi Kim, you will definitely want to thaw them first…that way the muffins won’t have too much moisture.
Thanks for sharing! Do they keep long?
Hi Vanessa, these should keep 2-3 days, but they can easily be frozen so you can have them anytime 🙂
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!
Thank you Dee 🙂