Best 2 Gluten Free Cranberry Walnut Muffins Recipes
Gluten-free baking can be a daunting task, especially when it comes to creating delicious and moist muffins. But with the right ingredients and techniques, you can easily whip up a batch of gluten-free cranberry walnut muffins that are both flavorful and satisfying. This article will guide you through the process of making gluten-free cranberry walnut muffins, providing you with a step-by-step recipe that is sure to become a favorite in your kitchen. From gathering the necessary ingredients to baking and enjoying the muffins, this guide will ensure that your gluten-free baking experience is a success.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE CRANBERRY WALNUT MUFFINS
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
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
Categories Bread Fruit Nut Breakfast Brunch Bake Kid-Friendly High Fiber Wheat/Gluten-Free Spring Edible Gift
Yield 18 muffins
Number Of Ingredients 19
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.
Tips:
- Use fresh or frozen cranberries. Frozen cranberries can be used without thawing. Fresh cranberries should be rinsed and sorted before using.
- Chop the walnuts finely. This will help distribute them evenly throughout the muffins.
- Use a gluten-free flour blend that contains xanthan gum. Xanthan gum helps to bind the ingredients together and create a tender crumb.
- Do not overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups about 2/3 full. This will prevent them from overflowing while baking.
- Bake the muffins until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.
Conclusion:
These gluten-free cranberry walnut muffins are a delicious and healthy way to start your day. They are easy to make and can be enjoyed by people of all ages. The muffins are packed with flavor and nutrients, and they are a great source of fiber, antioxidants, and healthy fats. Whether you are looking for a gluten-free breakfast option or a guilt-free snack, these muffins are the perfect choice.
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