Orange Cranberry Muffins with a Crumbly Streusel Top

Ingredients

1 cup Gluten Free flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
1 large egg
½ cup organic cane sugar
1/3 cup Avocado Oil
2 Tablespoons freshly squeezed orange juice
1 Tablespoon freshly grated orange zest
1 ½ cups cranberries-fresh (reserve ¼ cup to stick on top for a prettier presentation)
1–2 tablespoon flour-to toss the cranberries

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use.
To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in orange juice, and oil (mixture should be pale yellow).
Fold wet ingredients into dry ingredients and whisk everything together.
In a small bowl sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
Place them in the fridge to cool for about 3 hours or over night for the best consistency!