These gluten free cinnamon streusel muffins are perfect for a delicious snack. Topped with a thick cinnamon streusel, you will want to not miss a single crumb of these orange muffins.
This week is all about blood oranges. Have you seen these oranges? They have a purplish orange mottled skin color on the outside, ranging from dark orange to hot pink and purple. Their flavor is distinct, with an almost honey-like tart raspberry taste blended with the orange.
Blood oranges are primarily available in the winter when citrus is in season. I haven't had much chance to use blood oranges in baking because they usually disappear quickly in our house.
This recipe has a refined sugar-free option; I remade the recipe and photos with coconut sugar. Coconut sugar doesn't make streusel quite like brown sugar, so I give you the option of using either.
I promised my family muffins this week, so I used 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 highly recommend making a double batch because your family will gobble these up in record time!
One thing I love about these gluten free streusel muffins is that they are fantastic at pleasing a crowd. Whenever we have a party or get-together, I make a batch, and they get devoured. Here are a few ideas:
- Breakfast - If you have busy mornings and need a quick meal, these are easy to grab and eat.
- Baby Shower - These muffins are not only flavorful but also elegant.
- Road Trips - Toss a batch in your travel bag for an easy snack.
If you love muffins as much as we do, you will want to try all of my delicious gluten free muffin recipes.
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work; I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Coconut sugar - You can also use brown sugar.
- Butter - Use vegan butter to make this recipe dairy-free/
If you are like me, sometimes you want to add some extra ingredients to your recipes. These muffins are fabulous on their own, but here are a few ideas to change them a little:
- Raisins - The raisins go beautifully with the cinnamon and blood orange!
- Walnuts - Adding nuts is a great way to get extra crunch to the recipe.
- Craisins - They add an extra sweetness to the muffins that take them to a whole new level of yummy!
- Lemon Glaze - The glaze in my Gluten Free Lemon Poppy Seed Muffins recipe is delicious and pairs nicely with the blood oranges.
- Chocolate Chips - Seriously, chocolate goes with almost everything. Dark chocolate or white chocolate chips would both be fantastic in these muffins.
- Add some fruit like in my Gluten Free Peach Muffins recipe.
Recipe step-by-step directions:
Step 1: I cut up the blood oranges into small bite-sized pieces. Don't forget to remove any seeds!
Step 2: Add the dry ingredients to a bowl and whisk to blend.
Step 3: Add the wet ingredients and mix in a smaller bowl. Mix wet and dry ingredients together and toss in the blood orange pieces.
Step 4: Mix up a simple streusel topping. I use a pastry blender to cut the butter into the batter. (*Note: this picture is with brown sugar, not coconut sugar. You can use either!)
Step 5: Pour the gluten free muffin batter into lined muffin cups. I fill the muffin cups to be ¾ filled. These muffins will rise, so you want to make sure they have room to expand.
Step 6: Top each muffin with a tablespoon of streusel topping. Bake at 350º F for 22-25 minutes. Remove from the oven and allow to cool on a cooling rack.
Here are my kids' favorite gluten free muffin recipes of all time; most of these recipes are freezable if you want to make extras. Muffins make a fabulous grab-and-go breakfast on those busy school mornings.
Tips and Recipe FAQ:
Muffin Baking Tip: Do not over-mix your gluten free muffin batter. The secret to light and fluffy muffins is mixing the batter until it is barely mixed. This keeps your batter full of air for fluffy muffins.
The muffins can be easily made dairy-free by substituting coconut oil or a vegan butter stick for the butter. I will be honest: I haven't tested a vegan butter stick to make streusel...but in theory, it should also work.
Yes, these muffins are perfect for making ahead of time. Bake them as directed and make sure they are completely cooled. After the muffins are at room temperature, you can store them in an airtight container.
Yes, you can replace the almond milk in these delicious gluten free muffins. You can use regular cow's, soy, coconut, or anything else that fits your needs.
The easiest way to tell if muffins are cooked is by using a toothpick to test. Simply stick a toothpick in the center of the muffin and pull it out. If you notice it comes out with batter, they aren’t done and need to cook longer. The toothpick should come out clean.
If you wrap them individually in plastic, they can also be placed in the freezer or refrigerator. (Just be careful with the streusel topping!)
More gluten free muffins recipes to try:
Gluten Free Blood Orange Cinnamon Streusel Muffins
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- ¾ cup blood oranges peeled and chopped
- 1 ½ cups gluten free flour blend * see note
- ¼ cup unsalted butter, melted * see note
- 2 large eggs
- ¾ cup coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¾ cup almond milk * see note
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter melted
- ½ cup brown sugar
- 2 tablespoons sugar
- 2 tablespoons gluten free flour blend (for topping)
- 1 teaspoon ground cinnamon
- Preheat oven to 350º F.
- 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 ¾ full.
- Add 1 tablespoon streusel topping on top of the muffin batter.
- Bake 20-25 minutes until cooked.
- Remove from muffin pan onto cooling rack.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Muffins are easy to make and my biggest tip to keep them light and fluffy is to mix the batter until it is just barely mixed. Muffin batter is very easy to overmix.
- To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Simplifying the art of baking and cooking gluten-free recipes.
(** This recipe was updated from an older February 2016 post.)