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Cran-Orange Streusel Muffins Trial: Gluten-free, Dairy-free, Soy-free

March 2, 2012
cran-orange streusel muffins

Lately, Joseph has been turning up his nose at the cereals I give him for breakfast. Poor kid just hasn’t had enough variety. So, I looked around for a muffin recipe I could make to see if I could make him happy in the morning without giving him cookies. Enter Cran-Orange Streusel Muffins from Taste of Home. While my sweet tooth likes the idea of streusel, and I love the idea of cranberries and orange together, these muffins are also on the healthier side since they have applesauce baked in.

The Changes

I substituted King Arthur’s gluten-free flour 1:1 with the all-purpose flour, and added some xanthan gum. I substitued rice milk for the skim milk, and buttery spread for the butter in the batter, and coconut oil for the butter in the topping. The reason I went with coconut oil, was when I’ve used the buttery spread in toppings, it leaves an acidic taste, and I wanted something neutral.

GF all-purpose flour, sugar, rice milk, brown sugar, craisins, salt, applesauce, coconut oil, baking powder, vanilla, DF SF buttery-spread, orange zest, cinnamon, egg, xanthan gum (not pictured)

The Method

Beat buttery spread and sugar until crumbly. Mine actually went a bit past crumbly towards creamy.

Beat in egg, then add rice milk, applesauce, and vanilla.

In a separate bowl, mix together gluten-free flour, xanthan gum, baking powder, and salt. Slowly add it to the milk mixture.

Fold in craisins and zest. Spoon batter into paper-lined muffin cups.

In a separate bowl, combine gluten-free flour, brown sugar, and cinnamon. Cut in coconut oil until it resembles coarse crumbs. Sprinkle over muffin batter.

Bake at 400 degrees F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack.


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Cran-Orange Streusel Muffins

Adapted from Taste of Home

Gluten-free, dairy-free, soy-free

Ingredients:

  • 1/4 cup dairy-free, soy-free buttery spread
  • 1/2 cup sugar
  • 1 egg
  • 1 cup rice milk
  • 1/4 cup applesauce
  • 1/2 teaspoon vanilla
  • 2 cups King Arthur Gluten-Free Multipurpose Flour*
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries (I’d have done more, but that was all that was in the bag)
  • zest from one orange (about 2 1/2 teaspoons)

Streusel topping:

In a large mixing bowl, beat buttery spread and sugar until crumbly. Beat in egg. Beat in rice milk, applesauce, and vanilla. In a separate bowl, combine multipurpose flour, xanthan gum, baking powder, and salt. Slowly add it to the milk mixture just until combined. Fold in cranberries and zest. Spoon batter into paper-lined muffin cups.

In a small bowl, combine multipurpose flour, brown sugar, and cinnamon. Cut in coconut oil until it resembles coarse crumbs. Sprinkle over batter.

Bake at 400 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool muffins for 5 minutes before removing from pan to wire rack.

Makes 12 muffins

*To make your own flour mix, follow these instructions from King Arthur: Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature.

What I Thought

The flavor of these muffins was really nice. I would have preferred more cranberry taste by adding the full cup of cranberries, or using fresh/frozen cranberries. However, I found the taste to be a bit chewy. I’m not sure if this is due to making it allergy-free, or if the original recipe was that way, due to making it lower in fat. My husband would have preferred them to be a bit more moist. My daughter just nibbled the streusel topping off. Joseph enjoyed eating them though. He didn’t care so much this morning when I defrosted a frozen one for him though.

Still, I’d be up for making these again.

Shared at Slightly Indulgent Tuesday, Gluten-free Wednesdays and Allergy-Free-Wednesdays

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5 Comments leave one →
  1. March 2, 2012 5:36 am

    These look good. I tried a similar muffin using a marmalade I made from some kumquats I bought and then didn’t know what to do with. Mine were a bit chewy too, so I suspect it’s the xanthan gum or whatever binder the GF flour uses. Don’t quote me on that though :).

  2. March 2, 2012 9:06 am

    Good to see you again J. Thanks for your opinion. We’ll see what results I get with different muffins.

  3. March 7, 2012 6:51 pm

    These look so super light and fluffy!

    Thank you for sharing your recipe with us this week on AFW! Be sure to check back next week for reader favorites and hostess picks.

    Be Well,
    –AFW Hostesses

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  1. Cookbook Review: Gluten-free Baking Classics « The Rice of Life

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