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Gluten-Free Cinnamon Orange Scone Muffins
Original recipe: 12 servings · Prep: Under review · Cook: Under review · Total: Under review
By Freeflourish Editorial TeamPublished Apr 30, 2026 | Updated Oct 21, 2026
American-inspired
Under review
glutenfreebakingdessertfamilyfriendlyeasyfreezableholidayclassicseasonalsnack
Gluten-free cinnamon and orange muffins with dairy-free cream cheese and optional turbinado sugar.
Prep
Under review
Cook
Under review
Total
Under review
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
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Preheat your oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper muffin liners.
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In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, ground cinnamon, salt, and orange zest until well combined.
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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.
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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.
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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.
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Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
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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.
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Serve at a suitable temperature. Refrigerate 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.
Timing note
Allow for preparation and preheating, 18-22 minutes baking, 5 minutes in-pan cooling and rack cooling.
Ingredients
Use the specified gluten-free flour blend with xanthan gum. Flour and binder substitutions can change texture and have not been validated.
Storage
Serve at a suitable temperature. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
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