These gluten free blood orange cinnamon streusel muffins are perfect for a delicious snack.
This week is all about blood oranges.
I haven’t had much of a chance to use these in my baking because they usually disappear pretty quickly in our house. Blood oranges have a distinctly sweet flavor and my kids just can’t get enough of them.
I promised my family muffins this week so I decided to use the one lonely blood orange instead of our usual blueberries. If you are looking for a delicious blueberry muffin recipe, try these gluten free blueberry muffins.
These gluten free coffee cake muffins are very quick to make.
I cut up the blood oranges into small bite-sized pieces.
Gently mix the wet and dry ingredients.
Mix up a simple streusel topping.
Pour the batter into lined muffin cups.
Top the batter with streusel topping.
Baked with the streusel topping.
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Light and fluffy gluten free blood orange streusel muffins
- 3/4 cup blood oranges peeled and chopped
- 1 1/2 cups gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/4 cup melted butter
- 2 large eggs
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 3/4 cup almond milk
- 1/8 teaspoon salt
- 3 tablespoons butter melted
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 2 tablespoons gluten free flour blend (for topping)
Preheat oven to 350 degrees.
Line cups in a muffin pan with paper muffin cups.
In a large bowl, add dry ingredients
In a small bowl, add wet ingredients and whisk.
Add blood oranges to wet ingredients.
Pour wet ingredients into the dry ingredients and gently fold together to blend.
Using a soup scoop, fill muffin cups 3/4 full.
Add 1 tablespoon streusel topping on top of the muffin batter.
Bake 15-20 minutes until cooked.
Remove from muffin pan onto cooling rack.
If you love muffins, give these paleo pear and cinnamon muffins a try!