Easy Gluten-Free Orange Muffins

Outrageously good bakery-style gluten-free orange muffins made with fresh orange juice and orange zest. These wonderful, moist orange muffins are perfectly sweet with a little orange glaze on top. A delicious way to use up fresh citrus!

I just can't get enough of my Blueberry Banana Muffins, Blueberry Buckwheat Muffins, and Fresh Raspberry Muffins lately. And when I found these beautiful oranges at the grocery store, I knew I had incorporate them into these zesty, delightfully citrusy, and fluffy gluten free orange muffins that taste just like they were freshly baked at your favorite bakery. 

These are the kind of muffins you can enjoy as a quick breakfast, a holiday breakfast or weekend brunch, or a delightful afternoon snack. They're moist, fluffy, and bursting with fresh orange flavor.

Why You'll Love This Recipe

• These gluten free muffins are bursting with fresh orange flavor. They're bright and zesty with fresh oranges and citrus goodness.
• They have a moist and fluffy texture with the perfect balance of oat flour and almond flour, like in my gluten-free raspberry muffins.
• Topped with a sweet orange glaze, that add an extra layer of citrusy flavor, taking them to the next level of outrageously good orange muffins.
• You can whip up a batch of these bakery-style muffins in no time, using basic gluten-free pantry staples you likely already have. And no need pull out your food processor. 
• Perfect for breakfast, brunch, snack or light dessert. And just right for any occasion like Easter, Mother's Day, Earth Day or any festive occasion.

Recipe Ingredients

You'll need the following ingredients to make healthy gluten free orange muffins:

Ingredient Notes and Substitutions:

• Almond flour provides a moist and tender crumb while adding a nutty flavor for a delicious muffin.
• The combination of oat flour and almond flour adds the perfect texture and structure to the gluten free muffins. I use bob's red mill gluten free oat flour.
• Fresh orange juice and orange zest infuses the fluffy muffins with bright citrus flavor and natural sweetness. I try to find organic oranges when using the zest of the orange.
• Pure maple syrup and coconut sugar provides a touch of sweetness without the need for refined sugar.
• Almond Milk keeps the muffins moist while adding richness to the batter. I also like to use oat milk or coconut milk, though any dairy free milk will do.
• Coconut oil adds moisture and can be swapped with avocado oil or olive oil for a different flavor profile.
• Baking powder and baking soda give the gluten-free muffins a perfect bakery rise.
• Vanilla Extract adds depth of flavor and enhances the overall taste of the muffins.

See recipe card below for all ingredients and quantities.

Recipe Variations and Add-Ins

While orange muffins often feature bursts of tart cranberries (1 ½ cups fresh cranberries for gluten-free cranberry muffins), I have to admit that I love the simplicity of zesty orange muffins. That being said there's plenty of room for creativity with various add-ins:

• Fresh berries like blueberries, raspberries, or blackberries ( 1 cup) can add a burst of juicy sweetness.
• Dried fruit options such as cranberries, cherries, or raisins (½ cup) lend a chewy texture.
• For a touch of indulgence, consider stirring in chocolate chips (½ cup) or chunks for orange chocolate chip muffins.
• Chopped toasted nuts (½ cup) offer a satisfying crunch.
• Poppy seeds (about 1 tablespoon) gives a subtle crunch and visual appeal to these delightful muffins.

I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!

How to Make The Best Gluten Free Orange Muffins

Step 1: In a large bowl whisk together oat flour, almond flour, baking powder, baking soda, and sea salt.

Step 2: In a medium bowl, whisk together almond milk, orange juice, orange zest, coconut sugar, maple syrup, coconut oil, and vanilla extract. Gently fold the wet ingredients into dry ingredients just until combined and the flour streaks disappear. Let batter rest for 2 minutes to allow flours to absorb liquid.

Step 3: Evenly scoop the muffin batter into 12-cup muffin tin. Bake at 350°F for 20-24 minutes, or until a toothpick comes out mostly clean with a few crumbs attached.

Step 4: As soon as they're cool enough to touch, transfer the muffins to a wire rack to cool.

Optional Step 5: Meanwhile, make the orange glaze. In a small bowl, whisk together powdered sugar, orange juice and orange zest. Thin with extra orange juice if needed. It should be thin enough to drizzle over the tops, but not so thin it doesn't stick to the tops. For a creamier glaze, replace the orange juice with non-dairy milk. Drizzle onto cooled muffins.

Expert Tips

1. Be sure to use room temperature ingredients to ensure even mixing and proper texture.
2. Allow the muffin batter to rest for a few minutes before baking to allow the flavors to meld, the flours to absorb liquid, and the batter to thicken slightly.
3. For the best results, I I highly recommend using a scale to weigh the flour in grams. This is a much more accurate way to measure ingredients in gluten-free baking, and it will ensure your muffins turn out just like the recipe intended.

Common Questions

Storage Tips

• Refrigerator: Store leftover muffins in an airtight container in the fridge for up to 1 week.
• Freezer: For longer storage, freeze the unglazed muffins in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the microwave or oven until warmed through.