Cran-Orange Streusel Muffins Trial: Gluten-free, Dairy-free, Soy-free
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.
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.
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.
Cran-Orange Streusel Muffins
Adapted from Taste of Home
Gluten-free, dairy-free, soy-free
- 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)
- 2 Tablespoons King Arthur Gluten-Free Multipurpose Flour*
- 2 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons solid coconut oil
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.