Gluten Free Cranberry Sauce Muffins Recipes

GLUTEN-FREE CRANBERRY MUFFINS

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.

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 SAUCE MUFFINS

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.

CRANBERRY SAUCE MUFFINS (GLUTEN FREE)

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.

GLUTEN FREE CRANBERRY MUFFINS

Steps:

• Preheat oven to 425° F. Line a standard 12-cup muffin pan with baking cups or spray with non-stick cooking spray.
• In a small bowl, stir together sour cream and oats until combined.
• In a medium bowl, whisk together gluten free flour blend, baking powder, baking soda, and salt until combined.
• With an electric mixer, in a large bowl, beat together oil, sugars, and egg until completely combined.
• Add oat mixture to oil mixture and stir until completely combined.
• Stir in the flour mixture until just combined, then fold in the cranberries.
• Divide the batter evenly between the prepared muffin cups.
• Bake at 425° for 5 minutes, then reduce oven temperature to 350° and continue baking for an additional15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
• Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.