Gluten-Free Cranberry Orange Muffins with Glaze

Make the BEST Gluten-Free Glazed Cranberry Orange Muffins Recipe for high-dome, bakery-style muffins with oat flour and almond flour. They are topped with a coconut almond crumble and a maple syrup cream cheese glaze. They get a protein boost from cottage cheese and are naturally sweetened without refined sugar.

Gluten-Free Glazed Cranberry Orange Muffins on a kitchen counter.

Make the BEST Gluten-Free Cranberry Orange Muffins with Glaze recipe for high-dome, bakery-style muffins with oat flour and almond flour. They are made with simple ingredients and topped with a coconut almond crumble. To perfectly balance the tartness of the cranberries, they are drizzled with a maple syrup cream cheese glaze. They get a protein boost from cottage cheese, adding to the moist and fluffy texture. The best part is they are naturally sweetened without refined sugar.

My gluten-free cranberry orange muffins are the perfect make-ahead breakfast for a busy morning. They are also a beautiful addition to any Christmas morning, Thanksgiving table or celebratory brunch.

YouTube video

Why You’ll Love This Cranberry Orange Muffin Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Glazed Cranberry Orange Muffins on a kitchen counter.

Ingredients & Substitutions

Orange: You can use your favorite variety of orange. You can also use store-bought orange juice for fresh orange flavor.

Eggs: You can use flax eggs or chia eggs as egg replacements. For each egg, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until it thickens.

Maple Syrup: Substitute with honey or agave nectar for a different natural sweetener.

Coconut Oil: Use melted butter or a neutral vegetable oil like canola or grapeseed oil as a substitute.

Cottage Cheese: Replace with Greek yogurt, sour cream or a dairy-free alternative like almond or soy-based yogurt.

Oat Flour: Ensure you use certified gluten-free oat flour if needed. You can also try using sorghum flour or a gluten-free all-purpose flour blend in the muffin batter.

Almond Flour: Substitute almond flour with hazelnut flour, sunflower seed flour, or more oat flour. The combination of almond flour and oat flour make for a light and fluffy texture.

Cranberries: You can use other berries like blueberries or raspberries as a substitute for cranberries. Dried cranberries are not suitable for this recipe. You can freeze any leftover cranberries and use them in your smoothies.

Coconut Sugar: Swap with brown sugar or a sugar substitute if you prefer.

Butter: Use dairy-free butter or coconut oil for a dairy-free alternative.

Almonds: Choose your favorite nuts, like pecans or walnuts, in place of almonds.

Cream Cheese: Opt for a dairy-free cream cheese for a vegan version.

Butter: Substitute with dairy-free butter or coconut oil.

Maple Syrup: Use agave nectar or another liquid sweetener for a different flavor.

Vanilla Extract: If you don’t have vanilla extract, you can use almond or orange extract for a unique twist.

Gluten-Free Glazed Cranberry Orange Muffin

How to Make My Gluten-Free Glazed Cranberry Orange Muffins Recipe

Step 1: Prep the Orange

Zest, then juice one orange. You should end up with about 1/4-1/3 cup of orange juice

Juiced and zested orange on a kitchen counter.

Step 2: Make the Batter

Add your wet ingredients in a large mixing bowl, including eggs, maple syrup, orange juice, orange zest, coconut oil, cottage cheese, and vanilla extract. Whisk until well combined.

Add the dry ingredients, including oat flour, almond flour, baking powder, baking soda, salt, and ginger. Whisk until well combined. Stir in 1/2 cup of cranberries.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Make the Crumble

Combine the melted butter, almond flour, coconut sugar, shredded coconut, chopped almonds, and salt in a small bowl. Mix with a fork until well combined.

Mixing crumble with a fork.

Step 4: Assemble the Muffins

Line your muffin pan with cupcake liners. Lightly spray with non-stick if needed. Using an ice cream scoop or batter scoop distribute the batter among your muffin cups. Allow the batter to mound higher in the middle and slightly above the height of your muffin tin. This will help form your high dome top.

Lightly sprinkle orange zest over the muffins.

Press three cranberries into the top of each muffin towards the center.

Sprinkle and press the crumble on the top of each muffin. Press the crumble in between the cranberries so they are still visible.

Scooping batter into muffin cups.
Sprinkling crumble on top of muffins.

Step 5: Bake the Muffins

For best results and to give the muffins a heat boost and encourage the dome top, bake at 425°F for 5 minutes. Then, leave the muffins in the oven, reduce the heat to 350°F, and set the timer for an additional 14 minutes. Remove from the oven when the muffins are lightly browned, and a toothpick comes out clean.

Step 6: Glaze the Muffins

Combine the cream cheese, melted butter, maple syrup, vanilla, and salt in a small blender and mix until smooth. You can place the muffins on a wire rack to cool. Using a spoon or pastry brush, apply the glaze to the top of the muffins. Allow to cool and enjoy.

Gluten-Free Glazed Cranberry Orange Muffin

Bakery-Style Cranberry Orange Muffins Recipe Notes

Egg Replacements: If you’re using egg replacers like flax eggs, remember that the texture and rise of the muffins might vary slightly from the original recipe with real eggs. Be sure to mix your egg substitute well and allow it to sit for a few minutes to thicken before adding it to the batter.

Dairy-Free Options: When using dairy-free alternatives for cottage cheese, butter, and cream cheese, be aware that the taste and texture of the muffins and glaze may differ from the original recipe.

Sweetener Variations: Depending on your dietary needs, you can experiment with different sweeteners. Keep in mind that some sweeteners are sweeter than others, so you may need to adjust the quantity to achieve your desired level of sweetness.

High Dome Tops: For achieving the high dome tops on your muffins, it’s important to follow the temperature instructions during baking. The initial high-temperature bake (425°F) for a short time creates steam inside the muffin, helping with the rise. Reducing the temperature afterward ensures even baking.

Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them at room temperature in an airtight container. Make sure to keep them away from direct sunlight and in a cool, dry place.

Refrigeration: For longer shelf life, you can store the muffins in the refrigerator. Place them in an airtight container or resealable plastic bags. They should stay fresh for up to 4-5 days in the fridge.

Freezing: These muffins freeze well. If you want to store them for an extended period, wrap them individually or in layers with plastic wrap and place them in an airtight container or a freezer bag. Be sure to label and date them. Muffins can typically be frozen for up to 2-3 months.

Thawing: When you’re ready to enjoy a frozen muffin, take it out of the freezer and allow it to thaw at room temperature for a few hours or overnight. Alternatively, you can warm them up in the oven at a low temperature until they’re heated through.

Glazing: If you’ve already applied the cream cheese glaze, it’s best to store the glazed muffins in the refrigerator. The glaze may become too soft or runny at room temperature, especially on warmer days.

Reheating: To refresh the muffins, you can warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes. This will help restore their texture and taste.

Can I use a different type of orange for this recipe?
Yes, you can use your favorite variety of orange for this recipe. It’s all about personal preference.

I’m looking for a dairy-free version. What can I use instead of butter and cream cheese?
Use dairy-free butter or coconut oil instead of butter for a dairy-free version. You can also opt for a dairy-free cream cheese to replace regular cream cheese.

How do I make the muffin tops dome-shaped like bakery-style muffins?
To achieve the classic high dome top, make sure you mound the batter higher in the middle and slightly above the height of your muffin tin. This will help create that bakery-style appearance. And bake according to my directions.

Can I make these muffins ahead of time?
Yes, you can make the muffins ahead of time and store them in an airtight container. You can also prepare the glaze separately and apply it just before serving for the freshest taste and appearance.

Can I freeze these muffins?
Yes, these muffins can be frozen. Just be sure to store them in an airtight container or ziplock bags, and they should be good for a few months in the freezer. Thaw them at room temperature before enjoying or warm them up in the oven.

Gluten-Free Glazed Cranberry Orange Muffins on a kitchen counter.

Gluten-Free Glazed Cranberry Orange Muffins Recipe

Gluten-Free diet-friendly recipe
Make the BEST Gluten-Free Glazed Cranberry Orange Muffins Recipe for high-dome, bakery-style muffins with oat flour and almond flour. They are topped with a coconut almond crumble and a maple syrup cream cheese glaze. They get a protein boost from cottage cheese and are naturally sweetened without refined sugar.
5 from 2 votes
Servings 12
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

Muffins:

  • 2 eggs
  • 1 egg white
  • 2/3 cup maple syrup
  • 1/3 cup orange juice
  • 1/4 cup coconut oil melted
  • 1/3 cup cottage cheese
  • 1 teaspoon vanilla extract
  • 2-2/3 cups oat flour
  • 1 cup almond flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1 cup cranberries

Almond Crumble:

  • 1/4 cup almond flour
  • 1/4 cup coconut sugar
  • 2 tablespoons butter melted
  • 2 tablespoons coconut shredded
  • 2 tablespoons almonds chopped
  • dash salt

Cream Cheese Glaze:

  • 2 ounces cream cheese (room temperature)
  • 2 tablespoons butter (melted)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • dash salt

Instructions
 

  • Zest, then juice one orange. You should end up with about 1/4-1/3 cup of orange juice.
  • Add your wet ingredients in a large mixing bowl, including eggs, maple syrup, orange juice, orange zest, coconut oil, cottage cheese, and vanilla extract. Whisk until well combined.
    Add the dry ingredients, including oat flour, almond flour, baking powder, baking soda, salt, and ginger. Whisk until well combined. Stir in 1/2 cup of cranberries.
  • Combine the melted butter, almond flour, coconut sugar, shredded coconut, chopped almonds, and salt in a small bowl. Mix with a fork until well combined.
  • Line your muffin pan with cupcake liners. Lightly spray with non-stick if needed. Using an ice cream scoop or batter scoop distribute the batter among your muffin cups. Allow the batter to mound higher in the middle and slightly above the height of your muffin tin. This will help form your high dome top.
    Lightly sprinkle orange zest over the muffins.
    Press three cranberries into the top of each muffin towards the center.
    Sprinkle and press the crumble on the top of each muffin. Press the crumble in between the cranberries so they are still visible.
  • For best results and to give the muffins a heat boost and encourage the dome top, bake at 425°F for 5 minutes. Then, leave the muffins in the oven, reduce the heat to 350°F, and set the timer for an additional 14 minutes. Remove from the oven when the muffins are lightly browned, and a toothpick comes out clean.
  • Combine the cream cheese, melted butter, maple syrup, vanilla, and salt in a small blender and mix until smooth. You can place the muffins on a wire rack to cool. Using a spoon or pastry brush, apply the glaze to the top of the muffins. Allow to cool and enjoy.

Video

YouTube video

Notes

Sweetener Variations: Depending on your dietary needs, you can experiment with different sweeteners. Keep in mind that some sweeteners are sweeter than others, so you may need to adjust the quantity to achieve your desired level of sweetness.
High Dome Tops: For achieving the high dome tops on your muffins, it’s important to follow the temperature instructions during baking. The initial high-temperature bake (425°F) for a short time creates steam inside the muffin, helping with the rise. Reducing the temperature afterward ensures even baking.

Nutrition

Calories: 442kcalCarbohydrates: 43gProtein: 12gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 43mgSodium: 287mgPotassium: 211mgFiber: 5gSugar: 17gVitamin A: 247IUVitamin C: 5mgCalcium: 140mgIron: 2mg
Keyword almonds, banana muffin, cranberry, cream cheese, glazed donut, oat flour, orange
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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