Best 7 Cranberry Sauce Muffins Gluten Free Recipes

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If you're looking for a delicious and festive gluten-free treat, cranberry sauce muffins are a perfect choice. These muffins are bursting with sweet and tart cranberry flavor, and they're moist and fluffy thanks to the addition of gluten-free flour and almond flour. They're also incredibly easy to make, so you can have a batch of these muffins ready in no time. Whether you're serving them for breakfast, brunch, or dessert, these muffins are sure to be a hit!

Let's cook with our recipes!

GLUTEN FREE CRANBERRY STREUSEL MUFFINS



Gluten Free Cranberry Streusel Muffins image

Light and fluffy gluten free cranberry muffins with a thick streusel topping.

Provided by Sandi Gaertner

Categories     Gluten Free Muffins Recipes

Time 35m

Number Of Ingredients 16

1 1/4 cups gluten free flour blend (* see note)
1 cup almond flour (* see note)
3/4 cup sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2 eggs (large)
3/4 cup warm water
6 tablespoons butter (melted)
1 teaspoon pure vanilla extract
1 cup fresh cranberries (* see note)
1 tablespoon optional: lime zest
1/2 cup brown sugar
1/4 cup sugar
3 tablespoons gluten free flour blend
1 1/2 teaspoons ground cinnamon
4 tablespoons butter (cold)

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 :-).

Nutrition Facts : ServingSize 1 g, Calories 300 kcal, Carbohydrate 40 g, Protein 5 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 52 mg, Sodium 122 mg, Fiber 3 g, Sugar 27 g

GLUTEN-FREE CRANBERRY MUFFINS



Gluten-Free Cranberry Muffins image

These festive Gluten-Free Cranberry Muffins are oh so soft and fluffy. Perfectly sweet and tart, these are so easy to make! A delicious breakfast or snack. (Gluten-Free + Dairy Free!)

Provided by Lora

Categories     Breakfast

Number Of Ingredients 11

2 cups gluten-free measure-for-measure flour blend*
1/4 tsp salt
1 Tablespoon baking powder
1/2 tsp cinnamon
1/4 cup coconut oil*
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (optional)
1 cup coconut milk* (unsweetened)
1 1/2 cups fresh cranberries*
1 Tbsp. coarse Turbinado sugar (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Line 12 muffin cups with muffin liners or grease or spray with nonstick baking spray.
  • In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  • In a separate bowl, stir together the coconut oil, sugar, eggs, vanilla, and coconut milk (I used unsweetened).
  • Add the wet ingredients to the dry. Mix well. There may be some small lumps and that is ok, just make sure you stir away the larger lumps of flour mixture.
  • Gently fold in the cranberries. Reserve a portion for the top of muffins if you want a pop of berry color).
  • Spoon batter into the muffin cups three-fourths full.
  • Sprinkle muffin tops with turbinado sugar.
  • Bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

LEFTOVER CRANBERRY SAUCE MUFFINS



Leftover Cranberry Sauce Muffins image

Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups leftover cranberry sauce
1/2 cup milk (can substitute almond milk)
1/3 cup vegetable oil
1 egg

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Grease a 12-cup standard-size muffin tin (or add liners).
  • In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
  • In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
  • Pour the wet ingredients into the dry ingredients and stir just until blended.
  • Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
  • Sprinkle with the three tablespoons oats.
  • Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
  • Let cool for about five minutes. Serve.

CRANBERRY SAUCE MUFFINS



Cranberry Sauce Muffins image

I found a delicious use for that leftover cranberry sauce.

Provided by Mintcookie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup cranberry sauce
¾ cup milk
¼ cup vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  • Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g

CRANBERRY SAUCE MUFFINS (GLUTEN FREE)



Cranberry Sauce Muffins (Gluten Free) image

What to do with leftover cranberry sauce? Make muffins of course. I find a recipe on line and tweaked it to make it gluten free. These were quite good. Moist and delicious. Please note: The gluten free flour blends are from America Tests Kitchen "It Can't Be Gluten Free Volume 1 and 2".

Provided by PaulaG

Categories     Breads

Time 1h

Yield 1 muffin, 12 serving(s)

Number Of Ingredients 14

1 cup flour (gluten-free blend)
1/2 cup whole-grain flour (gluten-free blend)
1 cup old fashioned oats (gluten-free)
1/3 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon ground cinnamon
1 1/2 cups whole berry cranberry sauce
1/2 cup whole milk yogurt
1/3 cup coconut oil, melted and cooled slightly
2 eggs
1/2 teaspoon orange extract

Steps:

  • In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
  • In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
  • Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
  • Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.

Nutrition Facts : Calories 230.3, Fat 7.8, SaturatedFat 5.8, Cholesterol 32.3, Sodium 269.1, Carbohydrate 37.1, Fiber 1.6, Sugar 19.7, Protein 4

GLUTEN-FREE CRANBERRY SAUCE MUFFINS



Gluten-Free Cranberry Sauce Muffins image

Cranberry Sauce Muffins have a moist and dense center, golden and crispy tops and delicious flavor. They're the perfect way to use your leftover cranberry sauce from Thanksgiving or Christmas. They make for a lovely morning treat or an afternoon snack with coffee!

Provided by Valentina K. Wein

Categories     Breakfast     Snack

Time 55m

Number Of Ingredients 12

2½ cups plus 2 tablespoons Cup4Cup Gluten-Free Multi-Purpose Flour
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
⅔ cup plus 2 tablespoons grapeseed oil (or other neutral oil, like vegetable)
¾ cup granulated sugar
1 cup buttermilk
1 tablespoon pure vanilla extract
2 large eggs
1 cup Cranberry Sauce
2 teaspoons coarse sugar or Sugar in the Raw ((optional))

Steps:

  • Set the oven and prepare the pan(s). Preheat the oven to 400°F, adjust a rack to the top third of the oven. Use 16 paper muffin liners to line a standard-sized muffin pan (or pans). Alternately if your pans are non-stick, you can just lightly grease them with oil or butter (use a brush), or a non-stick spray.
  • Combine dry ingredients. In a large mixing bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon.
  • Combine wet ingredients. In another large mixing bowl, use a whisk to blend the oil with the sugar. Once it's blended, whisk in the buttermilk and vanilla. Add the eggs and continue to whisk until it's very smooth.
  • Combine wet with dry ingredients and add cranberry sauce. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and mix only until you no longer see dry spots. Mix the cranberry sauce well, so there aren't any large clumps. Then fold it into the batter. Mix just to combine. It's okay if the batter is somewhat streaked with it.
  • Fill the pan(s). Fill the muffin pan(s) with the liners (or greased, non-stick) to the very top. Sprinkle each one with a little bit of the coarse sugar (or Sugar in the Raw). The muffins will rise a bit above the top rims, so whatever muffin pan you're using, use a brush or your finger to grease on top of the pan, around each top rim.
  • Bake. Place in the preheated 400°F oven and bake until the tops are slightly golden and feel cooked through to the touch. (If you gently and lightly press your finger on top, it should feel a bit like a sponge.) The baking time is 20 to 25 minutes.
  • Cool and serve. Let the muffins cool in the pan for at least 5 minutes. Then remove them and cool them on a baking rack for about at least another 10 minutes before serving.

Nutrition Facts : Calories 245 kcal, ServingSize 1 serving

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

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

Tips:

  • For a sweeter muffin, add 1/2 cup of sugar to the batter.
  • For a more tart muffin, add 1/4 cup of lemon juice to the batter.
  • To make the muffins more festive, top with a dollop of whipped cream or a sprinkle of powdered sugar.
  • For a healthier muffin, use whole wheat flour instead of all-purpose flour.
  • To make the muffins gluten-free, use a gluten-free flour blend.
  • To make the muffins dairy-free, use a dairy-free milk and butter alternative.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.
  • These muffins can also be frozen for up to 2 months.

Conclusion:

These cranberry sauce muffins are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for breakfast, brunch, or a snack. With their moist and tender crumb and sweet and tart flavor, these muffins are sure to be a hit. So next time you have some leftover cranberry sauce, don't throw it away! Use it to make these delicious muffins instead.

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