Gluten Free Cranberry Walnut Muffins Recipes

GLUTEN FREE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees and grease a standard muffin pan.
• In a small bowl, stir together the flour, baking powder, baking soda, and salt.
• In a large bowl, mix the eggs, syrup, orange juice, and coconut oil. Add the dry ingredients to the wet ingredients and stir to combine evenly.
• Fold in the chopped cranberries. Transfer the batter to the muffin pan.
• Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.

GLUTEN FREE CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.
• In a large mixing bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!
• 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!!
• Let the batter sit while you mix up the gluten free streusel topping.
• In a small bowl, add the topping ingredients except the butter. Mix well.
• Use a pastry blender to cut in the cold butter until your mixture is crumbly.
• Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.
• Spoon some of the streusel topping over each muffin.
• Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.
• Enjoy :-).

GLUTEN-FREE CRANBERRY WALNUT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
• Place milk and vinegar in a small bowl; stir and set soured milk aside.
• Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
• Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
• Spoon batter into the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

GLUTEN FREE CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees. Line muffin pan with paper cups. This recipe makes 6 muffins.
• In a large bowl, combine flour, baking powder, salt, orange zest, and sugar. Stir well and set aside.
• In a small bowl, whisk egg until frothy like soap bubbles.
• Add the oil, milk and orange juice to the whisked egg. Whisk together until smooth.
• Pour the wet ingredients into the dry and fold together with a spatula about 10 strokes.
• Toss the 3/4C cranberries with 1 Tbsp flour. Pour the cranberries into the batter and fold 3-4 strokes until evenly incorporated.
• Fill muffin cups to top. Sprinkle the muffins with additional cranberries and coarse sugar if desired.
• Bake in preheated oven for 27 minutes or until tops spring back when gently poked.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
• Spoon batter into lined cups, filling each 3/4 full.
• Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
• Sprinkle walnut crumble over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.