Gluten Free Cranberry Walnut Muffins Recipes

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 BANANA WALNUT MUFFINS

Steps:

• In a large bowl, beat the first seven ingredients until well blended. In a large bowl, combine the flour, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle with walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

HEALTHY CRANBERRY WALNUT MUFFINS

Steps:

• Preheat the oven to 350°.
• Mix the first six ingredients in a large mixing bowl.
• Then mix the last six ingredients in a separate, smaller mixing bowl.
• Add the wet ingredients to the dry and stir just until it's all moistened.
• Grease muffin pans or insert liners.
• Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full.
• Bake at 350° for about 35 minutes.

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.

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.