Mary berry Cranberry Orange Muffins
Let me warn you….this is not your ordinary cranberry orange muffin recipe. This recipe contains a “secret ingredient” that puts these little babies way over the top!
This is the perfect recipe to create something new with your left over cranberry sauce!
I decided to turn this recipe up a notch and create something really different from any cranberry orange muffin I’ve ever had. This is what I would call a “layered” muffin. It has four layers of crazy goodness that will leave you wanting more! The first layer is of course the gluten free batter. Normally you would find both orange and cranberry in the batter but I decided to replace the cranberries with the “secret ingredient”….. white chocolate chips. Oh my…when they melt into the muffin they give it such a rich, decadent texture.
Yummy 🙂
The second layer is where the leftover cranberry sauce comes in. After you’ve poured the batter into the muffin tins, you’ll want to top each one with a tablespoon of it.
The third layer kicks it up even one more notch than the white chocolate chips. It’s a dollop of a sweet cream cheese mixture that is crazy good!
Finally, I topped each one with a generous amount of big yummy crumbles to help tie all of the layers together. There’s just something about those sweet crunchy bits on top of a muffin that I love. I think this is my favorite part of any muffin!They are so good that when I took the first bite, I completely forgot they were gluten free!
You are going to love these….I promise!
Gluten Free Cranberry Orange Muffins
- 2 cups gluten free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 stick salted butter
- 4 oz. cream cheese
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp orange extract
- 2 T orange juice
- 2 T milk
- 1 cup white chocolate chips
- 1 cup cranberry sauce
- 4 oz. cream cheese
- 2 T white granulated sugar
- 1½ tsp lemon juice
- ½ tsp vanilla extract
- ½ stick salted butter, melted
- ¾ cup gluten free flour blend
- ¼ cup white granulated sugar
- ½ tsp cinnamon
- First of all, Preheat oven to 350 and line muffin tins with paper liners.
- In a medium bowl stir together the gluten free flour, baking soda, baking powder and cinnamon, set aside.
- Using a stand mixer or hand mixer, beat together the butter, cream cheese and sugars in a medium bowl until light and fluffy.
- Add the eggs, vanilla extract, orange extract, orange juice and milk and continue to beat until full combined.
- Add the dry ingredient mixture a third at a time until it is fully incorporated.
- Stir in the white chocolate chips.
- In a small bowl, using a hand mixer, beat together the cream cheese, sugar, lemon juice and vanilla extract until smooth.
- Combine the melted butter, gluten free flour, sugar and cinnamon and stir until you get coarse crumbles.
- Fill each paper line ⅔ full of batter.
- Spoon 1 T of cranberry sauce onto each muffin.
- Spoon 1 T of the cream cheese mixture over the cranberry sauce.
- Sprinkle the crumb topping generously over each muffin.
- Bake for 25 minutes.
- Remove from oven and let cool for 5 minutes before serving.
