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Gluten Free Cranberry Orange Muffins
Cranberry and orange is a magic combination you see in every category of recipes. These muffins are perfect from the beginning of cranberry season in the fall right through the winter when oranges are at their peak.
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Course:
Baking, morning food
Cuisine:
Canadian
Keyword:
Christmas muffins, cranberry orange muffins
Prep Time:
20
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
12
muffins
Author:
Cinde Little
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
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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
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)