Gluten free cranberry orange white chocolate muffins

Recipe courtesy of: https://meaningfuleats.com/gluten-free-healthy-oatmeal-cranberry-muffins-dairy-free/

Ingredients:

Ingredients

DRY INGREDIENTS:

OTHER INGREDIENTS:

  • 6 ounces cranberries, (1 ½ cups) fresh or frozen (note: I substituted this for a combination of 1/2 cup dried cranberries, 1/2 cup dried cherries, and 1/2 white chocolate chips— in retrospect, I would have added a bit more chocolate chips!)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • ½ cup full fat plain yogurt
  • 1 stick butter (½ cup), melted
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice

STREUSEL TOPPING:

  • ½ cup granulated sugar
  • ¼ cup all purpose flour (I still used GF flour here, but the recipe wasn’t clear)
  • ⅓ cup butter, cold and chopped into small pieces
  • ½ tsp ground cinnamon

Instructions

  • In a medium bowl, whisk together the dry ingredients. Finely chop the cranberries. 
  • 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. 
  • 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.) 
  • 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.
  • Preheat the oven to 400F. Line a standard muffin pan with paper baking cups. Using ice cream scoopor large spoon, portion batter evenly into prepared muffin tin. Top with the streusel topping, pressing the topping lightly into the batter. 
  • 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!

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