Step 1

Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.

Step 2

In a large mixing bowl, add the dry ingredients and whisk to blend.

Step 3

In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!

Step 4

Pour the wet ingredients into the dry ingredients, add the cranberries, and mix until "just barely mixed". This is the big secret to light and fluffy muffins!!

Step 5

Let the batter sit while you mix up the gluten free streusel topping.

Step 6

In a small bowl, add the topping ingredients except the butter. Mix well.

Step 7

Use a pastry blender to cut in the cold butter until your mixture is crumbly.

Step 8

Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.

Step 9

Spoon some of the streusel topping over each muffin.

Step 10

Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.

Step 11

Enjoy :-).