Breakfast
Freeflourish
Gluten-Free Cinnamon Orange Scone Muffins
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 30, 2026 · Updated Jul 7, 2026
American-inspired
35 mins
glutenfreevegetarianbakingdessertfamilyfriendlyeasyfreezableholidayclassicseasonalsnackquickrecipes
A delightful gluten-free hybrid muffin combining the tender crumb and flavors of classic scones with warm cinnamon and bright orange zest. Perfectly spiced, easy to make, and ideal for holiday or seasonal snacking. Freezable and family-friendly, these gluten-free baking treats bring cozy warmth and fresh citrus zest to your muffins and snacks rotation.
Prep
15 min
Cook
20 min
Total
35 min
Servings
12
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
12
- 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1/3 cup coconut sugar or granulated sugar
- 1 tablespoon baking powder (gluten-free)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 tablespoon orange zest (from about 1 medium orange)
- ¾ cup unsweetened almond milk (or preferred dairy-free milk)
- ½ cup dairy-free cream cheese (softened)
- ⅓ cup melted coconut oil or vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh orange juice
- Turbinado sugar, for sprinkling on top
Instructions
-
Preheat your oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper muffin liners.
-
In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, ground cinnamon, salt, and orange zest until well combined.
-
In a separate bowl, whisk together the almond milk, softened dairy-free cream cheese, melted coconut oil, eggs, vanilla extract, and fresh orange juice until smooth and creamy.
-
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined. Do not overmix; the batter should be thick and slightly lumpy.
-
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If desired, sprinkle the tops lightly with turbinado sugar for extra crunch and sweetness.
-
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
-
Remove from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer to a wire rack to cool completely.
-
Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Cinnamon Orange Scone Muffins for someone with celiac disease.
Texture Expectations
Gluten-Free Cinnamon Orange Scone Muffins should keep the intended pieces texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Cinnamon Orange Scone Muffins ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- ½ cups gluten-free all-purpose flour blend: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- ½ teaspoon fine sea salt: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- ¾ cup unsweetened almond milk: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- ½ cup dairy-free cream cheese: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- ⅓ cup melted coconut oil or vegetable oil: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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