These gluten free Cranberry Orange Muffins are sweet with a cinnamon streusel topping that makes them special enough for a brunch buffet. Cranberry and orange is a magic combination you see from Thanksgiving when cranberries come out, right through the winter citrus season.
I make my favourite recipes using cranberry and orange from October to March. Some of them are an easy Cranberry Orange Chicken, my southwestern salsa, scones and a green salad. By the time I get through them all it'll be spring and I'll move on to a whole new list of favourites.
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Ingredients
I love a good streusel topping. When I started gluten free I learned that I had several different streusel variations in my recipe collection. Some don't even use flour. I remade them all gluten free but I didn't make them the same.
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour and millet flour)
- sugar
- baking powder and baking soda - often used together to lighten up gluten free baked goods
- xanthan gum - necessary for the structure of the muffins
- cinnamon - my streusel always has cinnamon
- butter
- orange juice and zest - the key to the best citrus flavour
- egg
- fresh or frozen cranberries
- brown sugar
- walnuts
See recipe card for exact amounts.
Instructions
Once you know a little bit about the properties of gluten free flour, you can make all the sweet and savoury muffins you want. In this roundup of gluten free muffin recipes I share how I vary all my favourites.
If you're new to gluten free or frustrated, join me for my virtual cooking class offered every other month.
Substitutions
EGFG gluten free flour blend - If for any reason you don't use my everyday blend you can find a similar substitute. It takes trial and error and I give tips of how to do that in many posts, including the post for my EGFG flour blend. Having a blend that works in most of your baking is a game changer. Just don't try and make it work in every recipe.
Dairy Free - Substitute the butter with oil or any dairy free butter.
Sweeteners - Substituting with other sweeteners does affect each recipe so make small changes and pay attention to the results. When I'm making muffins for myself I often decrease the sugar in my own recipes by 2 tablespoons. I haven't tried many alternatives but the beauty of making the same recipes over and over is that you can experiment and perfect them.
Streusel Topping - Substitute this streusel topping with any one you have. Check out the one on my Rhubarb Streusel Muffins or the stuffing in my Baked Apples (it's streusel too). I don't have a favourite, I just love them all!
Equipment
My advice is always to buy quality bakeware since it will likely last you for more years than you can imagine. Then it's up to you to make notes about how long a particular recipe takes to bake in your pans and your oven.
Here are some options if you're shopping:
- Regular size muffin pan in 6 or 12 cups, my choice for everyday snacks
- Mini size muffin tin for a change from the ordinary
- Silicone muffin baking pan, 6 or 12 (prefect for Brazilian Cheese Buns)
- ceramic coated muffin tin
- A regular 10-inch Bundt pan if you're going to make it as a whole cake or the mini Bundtlette pans because they are so darn cute!
- Regular round silicone muffin liners or a set of different shaped muffin liners because some of us like to think outside the circle.
Storage
Gluten free baking doesn't stay fresh as long as wheat flour baking. Learn to store baking in airtight containers as soon as it has completely cooled. If you still find your baking going stale fast try double wrapping.
Top Tip for Less Sweetness
Skip the streusel. When I make muffins to share with friends I want all the sugar and a little pizzazz. For an everyday version, when I don't have streusel in the freezer and I don't want to make it, I throw a handful of chopped nuts in the batter and call it done.
Gluten Free Cranberry Orange Muffins
Ingredients
STREUSEL TOPPING
- ½ cup brown sugar
- 2 tablespoon EGFG gluten free flour blend* (or brown rice flour or sweet rice flour)
- 2 tablespoon melted butter
- ½ cup chopped walnuts
- 1 tablespoon grated orange zest
- ¼ teaspoon cinnamon
DRY INGREDIENTS
- 2 cups EGFG gluten free flour blend*
- ¾ cup sugar
- 1 teaspoon orange zest
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon cinnamon
WET INGREDIENTS
- 2 tablespoon melted butter
- ¾ cup orange juice
- ¼ cup water
- 1 egg
- 2 cups fresh or frozen cranberries, chopped
Instructions
- Preheat oven to 375°F. Line muffin tins with paper or silicone liners.
STREUSEL TOPPING
- Combine streusel ingredients together in a bowl and stir with a fork until evenly mixed. Set aside.
- Mix dry ingredients together in a large bowl. Set aside.
- Mix wet ingredients in a 2-cup measuring cup. Pour over dry ingredients and stir until combined.
- Fold in chopped cranberries.
- Using a scoop fill muffin tins about ¾ full.
- Top each muffin with a spoonful of streusel.
- Bake in preheated oven for 25-30 minutes.
- Let cool for 2 minutes then transfer to a baking rack and cool completely.
Notes
Nutrition
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Steshni Corea
so yummy