Gluten-Free Cranberry Orange Muffins
These gluten-free cranberry orange muffins are bursting with fresh cranberries and orange zest and topped with sweet streusel. Make them for a holiday treat or gluten-free Christmas breakfast!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+3/4 cup gluten-free 1: 1 baking flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 oz cranberries ((1 1/2 cups) fresh or frozen)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 eggs
- 1/2 cup full fat plain yogurt
- 1 stick butter (1/2 cup) (melted)
- 2 tsp orange zest
- 2 tbsp orange juice
- 1/2 cup granulated sugar
- 1/4 cup gluten-free 1: 1 baking flour
- 1/3 cup butter (cold and chopped into small pieces)
- 1/2 tsp ground cinnamon
Instructions
- 1
In a medium bowl, whisk together the dry ingredients. Finely chop the cranberries.
- 2
In a large bowl, whisk together the sugar, brown sugar, eggs, yogurt, butter, orange juice and orange zest until smooth. Add the dry ingredients and mix with a spatula until fully combined. Fold in the chopped cranberries.
- 3
Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes (or in the fridge overnight). (This is an important step to allow the batter to hydrate.)
- 4
Meanwhile, make the streusel topping. In a small bowl, add all the topping ingredients and cut the butter into the mixture using a pastry cutter, two forks, or just your fingers until you have pea-sized clumps.
- 5
Preheat the oven to 400F. Line a standard muffin pan with paper baking cups. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Top with the streusel topping, pressing the topping lightly into the batter.
- 6
Bake for 18-22 minutes, until golden and a toothpick inserted in center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Enjoy!