Best Gluten Free Cranberry Walnut Muffins Recipes

GLUTEN-FREE CRANBERRY WALNUT MUFFINS

Gluten-Free Cranberry Walnut Muffins image

A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.

Provided by amdolinar

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 18

Ingredients

cooking spray
¼ cup milk, at room temperature
1 tablespoon white vinegar
½ cup brown sugar
¼ cup white sugar
½ cup butter, softened
2 eggs, at room temperature
1 egg yolk, at room temperature
1 tablespoon vanilla extract
1 ½ cups brown rice flour
1 cup white rice flour
½ cup ground flax seeds
4 tablespoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup dried cranberries
½ cup chopped walnuts

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.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g

GLUTEN FREE CRANBERRY WALNUT MUFFINS

GLUTEN FREE CRANBERRY WALNUT MUFFINS image

Categories Bread Fruit Nut Breakfast Brunch Bake Kid-Friendly High Fiber Wheat/Gluten-Free Spring Edible Gift

Yield 18 muffins

Number Of Ingredients 19

Ingredients

Wet Ingredients
1/4 cup milk (room temperature)
1 Tbsp white vinegar
2 eggs (room temperature)
1 egg yolk (room temperature)
1 Tbsp vanilla extract
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup softened butter
Dry Ingredients
1 cup white rice flour
1 1/2 cup brown rice flour
1 tsp xantham gum
4 Tbsp baking powder
1/2 cup flax seed
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
1/2 cup chopped walnuts

Steps:

1. Preheat oven to 400 degrees F. Spray 18 muffin tins. 2. Put milk and vinegar together in a small bowl, stir and set aside. 3. Beat brown and white sugar with butter together in a bowl using an electric mixer or stand mixer until creamy and smooth. 4. Add eggs, egg yolk, soured milk, and vanilla; beat until smooth, scraping down sides of bowl as needed. 5. Mix rice flour, xantham gum, flax seed, cinnamon, baking powder, and salt in a bowl. 6. Slowly stir flour mixture into creamed butter mixture until just mixed. 7. Mix in walnuts and dried cranberry. 8. Scoop batter into the prepared muffin cups, filling each about 3/4 full. 9. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.