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!
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.
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:
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!
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.
- 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.)
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.
The secret to delicious light and fluffy muffins is to not over-mix the batter!!
Step 4: Add the muffins to parchment paper muffin cups. Fill each cup ¾ full.
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 30 minutes, depending on how much batter you fill each section with.
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 will need to be baked a bit longer.
You can easily make this recipe dairy-free by using vegan butter in the streusel topping!
You can use dried cranberries, or switch it up with different fresh fruits.
More Easy Gluten Free Muffin Recipes:
Gluten Free Cranberry Streusel Muffins
- ½ cup brown sugar
- ¼ cup sugar
- 3 tablespoons gluten free flour blend
- 1 ½ teaspoons ground cinnamon
- 4 tablespoons 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 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 :-).
- 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 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 ½ 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 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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free holiday cookies baking tips!)
(*This recipe was updated from a 12/2016 post.)