Cranberry Apple Spice Muffins Gluten Free
Delight in the cozy flavors of autumn with these irresistibly moist and tender Cranberry Apple Spice Muffins – now gluten-free! Bursting with juicy cranberries and sweet apple pieces, these muffins are perfectly spiced with warm cinnamon and nutmeg, creating a comforting treat for breakfast or snacking. Made with a simple gluten-free all-purpose flour blend, they’re perfect for anyone seeking a gluten-free baking option without compromising on taste or texture. Quick to prepare in just 15 minutes, these muffins bake to golden perfection in under half an hour, making them an easy yet impressive homemade delight. Enjoy them fresh out of the oven, or store them for a grab-and-go option that pairs beautifully with your morning coffee.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 cup Cranberries (fresh or frozen, chopped)
- 1 medium Apple (peeled, cored, and diced)
- 2 large Eggs
- 0.75 cups Milk (dairy or non-dairy)
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin pan by lining it with paper liners or greasing it lightly.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, cinnamon, nutmeg, and salt until well combined.
In a separate medium-sized bowl, whisk together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
Gently fold in the chopped cranberries and diced apple until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 467.2 g | 170% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 222.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 409 mg | 31% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
