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!
If you love muffins as much as we do, you will want to try all of my best gluten free muffins recipes.
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I am just going to say it...these muffins are the best I have ever baked. They are light and fluffy and taste like they were 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.
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 the white chocolate chips. These muffins would be a great addition to breakfast or brunch!
What you need to make these:
- Gluten free flour blend - see below for the brands I have tested. Note, if your gluten free flour blend doesn't contain Xanthan Gum, you will need that too.
- 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 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.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
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 3/4 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 bake 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:
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Gluten Free Cranberry Muffins
- 1 1/4 cup gluten free flour blend * see note
- 1 cup almond flour * see note
- 1 1/2 teaspoons baking powder
- dash salt
- 1 tablespoon lime zest
- 2 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3/4 cup warm water
- 1/3 cup coconut oil * see note
- 1 cup fresh cranberries (If you use dried, reduce sugar amount to 1/2 cup)
- 1/2 cup white chocolate chips
- 1/2 cup brown sugar
- 1/4 cup gluten free flour blend
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 4 tablespoons butter cold
- Preheat the oven to 400º F. This high heat for a short amount of time will make your muffins more "dome top" like. If you prefer flatter muffins, preheat your oven to 350º F.
- In a large bowl, add all dry ingredients and whisk to blend
- In a small bowl, add all of the wet ingredients, chips and cranberries.
- Mix lightly. Do not over mix because your muffins won't be as light and fluffy if you do.
- Put parchment paper muffin cups into a muffin tin (or each muffin cup section of your pan with coconut oil to prevent sticking.) Fill each cup 3/4 to the top with batter. Allow to sit while you mix up the streusel topping.
- In a small bowl, add the dry streusel topping ingredients. Use a pastry blender to cut the butter into the streusel topping mix. Add some streusel topping to each muffin.
- Put the muffins into the oven. Bake at 400º F for 5 minutes, then turn the temperature down to 350º F. Bake 30 minutes until the muffins are done. Remove to a cooling rack and allow to cool.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. 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.
- This recipe without the streusel topping is also dairy-free. If you want the streusel topping to be dairy-free, substitute cold vegan butter.
- 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 donuts need to bake longer.
- These muffins will keep up to 3-4 days in an air-tight container, or up to 4 months in the freezer.
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(*This recipe was updated from a 12/2016 post.)