These Gluten Free Cranberry Muffins have a mildly sweet cranberry flavor and chewy oat texture. This easy recipe using fresh cranberries and rolled oats makes tasty muffins great for breakfast or on-the-go snack.
If you enjoy baking with cranberries, you’ll also like my recipes for Cranberry Coffee Cake and Gluten Free Cranberry Bread. Both of these recipes are made with fresh cranberries and are gluten free.
During cranberry season, I usually have a lot of fresh cranberries on-hand for baking holiday treats. Today I’m sharing with you my recipe for cranberry muffins. They’re simple to make and, as always, gluten free.
The slightly tart, yet sweet flavor of the muffins comes from the combination of cranberries and brown sugar. And the old-fashioned oats add a chewy, nutty texture to the muffins.
If you prefer a sweeter muffin, check out my recipe for Gluten Free Chocolate Chip Muffins. My Gluten Free Apple Muffins are also a must-try.
Why this Recipe Works
- The sweet brown sugar complements the tart fresh cranberries.
- Using sour cream adds richness and moisture to the muffins.
- Baking at two different temperatures gives the muffins domed tops and keeps the insides tender.
Ingredients You’ll Need:
- Old-Fashioned Oats (certified gluten free) – I use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats.
- Sour cream – The sour cream adds moisture to the muffins without thinning the batter.
- Gluten free flour blend – check your blend for xanthan gum. If it doesn’t contain xanthan gum, add ½ teaspoon. I like to use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Baking powder, baking soda, salt, oil, granulated sugar, and egg – all the usual ingredients for making muffins.
- Brown sugar – The brown sugar adds depth of flavor to the muffins.
- Cranberries – Fresh cranberries add flavor to the muffins without being overly sweet.
How to Make Gluten Free Cranberry Muffins
- Combine the sour cream and rolled oats and set aside.
- Whisk together the dry ingredients.
- Beat together the wet ingredients, then stir in the oat mixture.
- Add the dry ingredients and stir until just combined.
- Fold in the chopped cranberries.
- Transfer the batter to a muffin pan and bake.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Stir the sour cream and oats together.
Whisk the gluten free flour blend, baking powder, baking soda, and salt together until combined.
Beat together the oil, sugars, and egg until well combined.
Stir the oat mixture into the oil mixture until completely combined.
Add the flour mixture and stir until just combined.
Fold the chopped cranberries into the muffin batter.
Divide the batter evenly between 12 lined muffin cups.
Bake at 425° for 5 minutes, then reduce oven temperature to 350° and continue baking for another 15 minutes.
Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Tips for Making Gluten Free Cranberry Muffins
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour blend doesn’t contain it, try adding ½ teaspoon to the recipe.
- If you’re making these muffins for someone with Celiac disease, use certified gluten free oats. When the oats aren’t processed in a gluten free facility, they may pick up gluten in a facility that also processes wheat and barley.
- Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
- Start the baking time at 425 degrees and then lower the temperature to 350 degrees after a few minutes. The higher temperature creates domed muffin tops and the lower temperature keeps the insides tender.
- Remove the muffins from the pan to finish cooling on a wire rack. If you leave the muffins in the pan to cool, the bottoms of the muffins may become soggy.
If you enjoy muffins as much as we do, check out my other gluten free muffin recipes.
What Type of Gluten Free Flour Should I Use?
Always use a good quality all-purpose gluten free flour blend when making these muffins. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Xanthan gum helps to hold the muffins together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried almond flour or coconut flour with this cranberry oatmeal muffin recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Use a spoon to scoop the flour into the measuring cup and use the back of a table knife to level off the top. Using a measuring cup to scoop the flour out of the canister or bag can result in more flour than needed in the recipe.
Recipe FAQs
Yes. Dried cranberries will work, but they may add extra sweetness to the muffins.
I don’t recommend substituting quick oats in this recipe. Rolled oats give the muffins a chewy nutty texture you won’t get from quick oats.
If you’re looking for a new favorite gluten free muffin recipe, give these cranberry muffins a try. I hope you enjoy them as much as my family does. Happy Baking!
More Easy Gluten Free Muffin Recipes You’ll Enjoy
- Gluten Free Pumpkin Banana Muffins
- Easy Gluten Free Strawberry Muffins
- Gluten Free Double Chocolate Muffins
- Gluten Free Banana Blueberry Muffins
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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These Gluten Free Cranberry Muffins have a mildly sweet cranberry flavor and chewy oat texture.
- 1 cup old-fashioned rolled oats (certified gluten free)
- 1 cup sour cream
- 1 cup gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 large egg, room temperature
- 3/4 cup fresh cranberries, chopped
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Preheat oven to 425° F. Line a standard 12-cup muffin pan with baking cups or spray with non-stick cooking spray.
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In a small bowl, stir together sour cream and oats until combined.
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In a medium bowl, whisk together gluten free flour blend, baking powder, baking soda, and salt until combined.
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With an electric mixer, in a large bowl, beat together oil, sugars, and egg until completely combined.
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Add oat mixture to oil mixture and stir until completely combined.
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Stir in the flour mixture until just combined, then fold in the cranberries.
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Divide the batter evenly between the prepared muffin cups.
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Bake at 425° for 5 minutes, then reduce oven temperature to 350° and continue baking for an additional15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
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Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour blend doesn’t contain it, try adding ½ teaspoon to the recipe.
- If you’re making these muffins for someone with Celiac disease, use certified gluten free oats. When the oats aren’t processed in a gluten free facility, they may pick up gluten in a facility that also processes wheat and barley.
- Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
- Start the baking time at 425 degrees and then lower the temperature to 350 degrees after a few minutes. The higher temperature creates domed muffin tops and the lower temperature keeps the insides tender.
- Remove the muffins from the pan to finish cooling on a wire rack. If you leave the muffins in the pan to cool, the bottoms of the muffins may become soggy.
Recipe adapted from Food.com.
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