Gluten-Free Cranberry Orange Muffins with Glaze
Bake these gorgeous Gluten-Free Cranberry Orange Muffins with oat flour, almond flour, and a sweet cream cheese glaze. They’re topped with a coconut almond crumble, naturally sweetened with maple syrup, and get a protein boost from cottage cheese for a moist and fluffy texture. Perfect for breakfast or brunch.
Why You’ll Love This Cranberry Orange Muffin Recipe
- Tall bakery-style muffins: Enjoy high-domed, fluffy muffins that look and taste like they came from a bakery.
- Naturally sweetened: Made with maple syrup and no refined sugar, they’re perfectly sweet without any guilt.
- Protein-packed: Cottage cheese adds protein, keeping the muffins moist and giving them a boost of nutrients.
- Perfect for any occasion: Whether it’s a holiday breakfast, brunch, or a busy morning, these muffins fit right in.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free cranberry orange muffins with glaze:
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.
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
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.
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.
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.
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.
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.
Do you love muffins? Check out more of my easy and nutritious muffin recipes:
Gluten-Free Glazed Cranberry Orange Muffins Recipe
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.