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Cranberry Orange Muffins with streusel topping surrounded by orange wedges and whole cranberries.

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
Cook Time: 30 minutes
Total Time: 50 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

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)