Gluten-Free Cranberry Muffins
Bursting with tart cranberries and a hint of citrus, these gluten-free cranberry muffins are the perfect balance of sweetness and zest, making them an irresistible treat for breakfast or a snack. Made with a blend of gluten-free all-purpose flour, warm cinnamon, and a touch of xanthan gum, these muffins have a tender, bakery-style texture that's free from gluten but full of flavor. Moistened with buttermilk, unsweetened applesauce, and a splash of vanilla, each bite offers a delightful combination of festive brightness from orange zest and the natural pop of fresh or frozen cranberries. These easy-to-make muffins come together in just 20 minutes of prep, and they bake to perfection in another 20, ensuring a quick and satisfying option for gluten-free baking enthusiasts. Whether served warm out of the oven or cooled to room temperature, these muffins promise to be a crowd-pleaser year-round!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Xanthan gum
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 1 tablespoon Orange zest
- 0.75 cup Buttermilk
- 1.5 cups Fresh or frozen cranberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them lightly.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and xanthan gum.
In a separate bowl, beat together the granulated sugar and vegetable oil until well combined.
Add the eggs, one at a time, to the sugar and oil mixture, beating well after each addition. Mix in the vanilla extract, unsweetened applesauce, and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
Gently fold the cranberries into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 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 them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your gluten-free cranberry muffins!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3070 mg | 134% | |
| Total Carbohydrate | 431.6 g | 157% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 185.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 356 mg | 27% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 768 mg | 16% | |
*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.
