Zesty & Gluten-Free: Cranberry Orange Cottage Cheese Muffins

Imagine biting into a tender, golden muffin bursting with the bright, citrusy zing of orange and the tart pop of cranberries. Now, add the unexpected but oh-so-welcome creaminess from cottage cheese that makes each bite moist, rich, and a little bit dreamy. The cottage cheese doesn’t overpower; it gently hugs the other flavors, making sure every mouthful is as delightful as the last. These muffins strike a beautiful balance—neither too sweet nor too savory, just right for any time of day.

Post and recipe card updated 8/17/23

Before I was diagnosed with Celiac Disease it was hard enough to feed my family of five. Despite the fact that I followed the rules and didn’t give in to my picky toddler’s demands for chicken nuggets and mac & cheese every night, somehow that toddler become a picky 14 year old, who will only eat a small variety of foods. My middle son, who has a much more adventurous palate, still mostly prefers waffles or any breakfast food for that matter. And my daughter became a vegetarian in May. While dinners are often an exercise in frustration, breakfasts are the most satisfying meals for me to prepare for my motley crew.  I try to make them varied (and healthy-ish) and there is no better time to crank up the oven than when the weather turns and there is a chill in the air.

FAQ About Cottage Cheese Muffins

1. Can I taste the cottage cheese in the muffins?
Not really! Cottage cheese is the unsung hero here, adding moisture and a slight creaminess without dominating the flavor. So, if you’re worried about your muffins tasting like a bowl of curds, rest easy—they won’t.

2. Can I substitute the cranberries?
Absolutely. If cranberries aren’t your thing, you can swap them out for blueberries, chopped dried apricots, or even chocolate chips if you’re feeling extra. The base recipe is versatile, so play around with what you like.

3. Why use cottage cheese in muffins?
Cottage cheese brings a lot to the table—it’s high in protein, low in fat, and adds a creamy texture to baked goods without making them dense. Plus, it helps keep the muffins moist, which is often a challenge in gluten-free baking.

4. Are these muffins freezer-friendly?
Yes! They freeze beautifully. Just make sure they’re completely cooled before you pop them into a freezer-safe bag. When you’re ready to enjoy one, thaw it at room temperature or give it a quick zap in the microwave.

5. Can I make these muffins dairy-free?
You can try using a dairy-free cottage cheese substitute, though the texture might change slightly. If you do experiment, let me know how it turns out!

Gluten Free Cranberry Recipes

Each fall, my mother-in-law sends us a box full of cranberries, picked from a bog near their home in Cape Cod. They are better than any regular cranberries I’ve tasted, mostly because they are sent with love, I suspect. I use them to make relishes, and quick breads, chutneys and the like. And I used them in this gluten free cranberry orange muffins recipe. They are flecked through with tart cranberries and orange zest and given a lean protein punch by the addition of cottage cheese.

So, whether you’re embarking on a gluten-free journey or simply seeking a tantalizing treat that marries the tang of cranberries with the zest of oranges, these gluten free cranberry orange muffins are your ticket to a heartwarming and delicious holiday season!

Looking for more? Here are some other gluten free muffins recipes for you to try.

• Amazing Gluten Free Muffins – Banana + Toasted Walnuts
• The Best Gluten Free Chocolate Muffins
• Your Favorite, Delicious Gluten-Free Blueberry Muffins

Did you make these Gluten Free Cranberry Orange Muffins recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten Free Cranberry Orange Cottage Cheese Muffins

Alison Needham

There’s something inherently comforting about muffins, especially when they're packed with tangy cranberries, zesty orange, and the secret star ingredient—cottage cheese. These gluten-free cottage cheese muffins aren't just any breakfast treat; they're a perfectly balanced, protein-packed delight that walks the fine line between indulgence and health. The cottage cheese adds a subtle creaminess that makes these muffins moist and satisfying without being heavy. Whether you’re looking for a quick breakfast, a snack to power through the afternoon, or a not-so-guilty pleasure to pair with your evening tea, these muffins are about to become your new go-to.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 257 kcal

Equipment

• Muffin tin

Ingredients

  

1x2x3x

• ½ cup unsalted butter
• ½ cup brown sugar
• ¼ cup white sugar
• 2 extra large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose GF flour blend
• ½ teaspoon xanthan gum omit if your flour blend already contains a gum
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup whole milk
• 1 cup lowfat cottage cheese
• 1 cup cranberries chopped
• zest from one orange
• ½ cup chopped walnuts or pecans, optional

Instructions

 

• Preheat the oven to 350 degrees and line muffin tin with paper liners or grease with butter. In a stand mixer fitted with a paddle attachment, cream butter with brown sugar, and sugar until light and fluffy. Add eggs and vanilla and beat until combined.
• In another small bowl, whisk flour blend, xanthan gum, baking powder, and salt. Add dry ingredients to the butter mixture along with the whole milk and mix until just combined. Carefully fold in cottage cheese, cranberries, orange zest and nuts until evenly incorporated.
• Spoon into muffin cups, filling each about ⅔ full. Bake for 20 minutes, or until cooked throughout.

Notes

If my kids knew there was cottage cheese in their muffins they would probably never try them. But it adds protein and moisture, and went thoroughly undetected by my pickiest eaters. If you’re not GF, use regular AP flour in place of the GF flour blend, and omit the xanthan gum.

Nutrition

Serving: 1muffinCalories: 257kcalCarbohydrates: 31gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 245mgPotassium: 87mgFiber: 3gSugar: 15gVitamin A: 323IUVitamin C: 1mgCalcium: 99mgIron: 1mg

Keyword cottage cheese muffins, gluten free cranberry muffins, gluten free cranberry orange muffins, gluten free muffin recipe, Gluten-Free Muffins

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