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Gluten Free White Chocolate Cranberry Muffins

Make these Gluten Free White Chocolate Cranberry Muffins with fresh cranberries while they’re in season! They’re easy and full of comforting holiday flavors.

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Gluten Free White Chocolate Cranberry Muffins are a holiday breakfast made easy! These muffins have all the quintessential holiday cranberry pairings – orange, cranberries, and white chocolate all in one tasty bite.

I love baking with fresh cranberries when they’re in season because personally, fruit recipes are my favorite. Chocolate is good and all but if I had to choose between a fruit dessert/breakfast item and a chocolate one, I’d choose the fruit every time.

These muffins are perfect during the fall and winter when cranberries are fresh and readily available. Make them for easy grab-and-go breakfasts or make them on the weekends or for holiday brunch. If you’re planning on brunching with these babies, I highly suggest serving them with some fresh berries and Quiche!

a gluten free white chocolate cranberry muffin in a paper liner that's starting to be unwrapped garnished with fresh cranberries

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Key Ingredients for White Chocolate Cranberry Muffins

  • Cranberries – this recipe uses fresh cranberries. If you use frozen cranberries, you’ll have to increase the baking time.
  • White Chocolate Chips – use your favorite gluten free white chocolate chips. For dairy free, use Nestlé Toll House Allergen Free White Morsels.
  • Gluten Free Flour – My preferred flour for muffins is my Nightshade Free Gluten Free Flour Blend.
  • Orange Juice – the orange juice gives these muffins a hint of orange flavor but also brings some acid to the batter which makes the muffins nice and tender. These muffins aren’t meant to have a strong orange flavor though so it doesn’t over-power the white chocolate.

ingredients in individual bowls for white chocolate cranberry muffins

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Equipment Needed to Make Homemade Muffins

  • Muffin Pan – this recipe calls for a standard muffin pan.
  • Basic Kitchen Tools – mixing bowls, mixing spoons, measuring spoons, measuring cups (see my favorites here).
  • Large Scoop – I use a Large OXO Scoop to portion out my muffin batter. It makes it much easier to transfer it from the bowl to the muffin pan.
  • Paper Liners – paper muffin liners are a must for me. I never have issues with muffins sticking and I don’t have to worry about getting non-stick spray into awkward crevices. Basic unbleached paper liners are my favorite but use what sparks joy for you!

collage image of process shots for white chocolate cranberry muffins


How to Make Cranberry Muffins from Scratch

Step 1. Preheat the oven to 400 degrees F. Prepare a muffin pan by lightly spraying with cooking spray or lining with paper liners.

Step 2. In a medium bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. Toss in the cranberries to coat with the mixture, then set aside.

Step 3. In a large bowl, whisk together the eggs, oil, orange juice, and milk. Slowly add in flour mixture with the cranberries. Stir in white chips until thoroughly combined.

Step 4. Transfer the batter to the prepared muffin cups, splitting the batter evenly between the 12 wells (they’ll be pretty full). Sprinkle the tops with coarse sugar, if desired.

Step 5. Bake for 16-20 minutes or until tops of muffins spring back to touch and a cake tester comes out clean. Mine took the full 20 minutes.

Step 6. Cool in the pan for 5 minutes before transferring to a wire rack.

Step 7. Sprinkle with powdered sugar, drizzle with white chocolate, or serve as-is warm or at room temperature.

batter for gluten free white chocolate cranberry muffins in a muffin tin lined with paper liners ready to be baked


Tips for Making this Cranberry Muffin Recipe

  • Use Pulp-Free Orange Juice for muffins with the best texture.
  • Chop the cranberries for more evenly dispursed cranberries or keep them whole for bigger bursts of tartness.
  • Use room temperature ingredients so that the muffins cook evenly and they rise properly.
  • Measure your flour correctly. Too much flour will make your bread dense and dry. Get my free guide to measuring flour here.
  • These muffins freeze great so they’re perfect for make-ahead / meal-prepping through the holidays!

baked gluten free white chocolate cranberry muffins in a metal muffin tin


Other Gluten Free Cranberry Recipes To Try

one dozen gluten free white chocolate cranberry muffins on a white board dusted with powdered sugar


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3 gluten free white chocolate cranberry muffins with silver liners stacked on top of each other

Gluten Free White Chocolate Cranberry Muffins

Yield: 1 dozen muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Make these Gluten Free White Chocolate Cranberry Muffins with fresh cranberries while they’re in season! They’re easy and full of comforting holiday flavors.

Ingredients

  • 2 cups gluten free flour (see notes)
  • 1 teaspoon xanthan gum (omit if your flour blend contains it)
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup fresh cranberries, whole or roughly chopped (see notes)
  • 2 large eggs, room temperature
  • ⅓ cup avocado oil
  • ½ cup orange juice (with no pulp), room temperature
  • ½ cup milk, room temperature (see notes)
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • coarse sugar for garnish, optional

Instructions

    1. Preheat the oven to 400 degrees F. Prepare a muffin pan by lightly spraying with cooking spray or lining with paper liners.
    2. In a medium bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. Toss in the cranberries to coat with the mixture, then set aside.
    3. In a large bowl, whisk together the eggs, oil, orange juice, and milk. Slowly add in flour mixture with the cranberries. Stir in white chips until thoroughly combined.
    4. Transfer the batter to the prepared muffin cups, splitting the batter evenly between the 12 wells (they'll be pretty full). Sprinkle the tops with coarse sugar, if desired.
    5. Bake for 16-20 minutes or until tops of muffins spring back to touch and a cake tester comes out clean. Mine took the full 20 minutes.
    6. Cool in the pan for 5 minutes before transferring to a wire rack.
    7. Sprinkle with powdered sugar, drizzle with white chocolate, or serve as-is warm or at room temperature.

Notes

  1. I use my Nightshade-Free Gluten Free Flour Blend in this recipe.
  2. If you use frozen cranberries, you'll have to increase the baking time.
  3. For dairy free, use unsweetened coconut milk beverage and dairy free white chocolate chips.
  4. You can sub chopped nuts or additional cranberries in place of the white chocolate chips if preferred.
  5. Store leftovers at room temperature in an air-tight container for up to 3 days. These muffins also freeze well in a freezer bag. Defrost at room temperature.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 296

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 1 muffin per serving.

 Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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