Sophie Baker
@SophieCooks
Gluten-Free Cranberry Walnut Muffins Delight
Deliciously moist and flavorful gluten-free muffins packed with tart cranberries and crunchy walnuts, perfect for breakfast or a snack. These muffins are easy to make and are sure to please everyone, whether they follow a gluten-free diet or not.
Details
- Meal Type:breakfast
- Diet:gluten-free
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:18
- Views:6
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings18
Ingredients
- as needed
- 1/4 cup, at room temperature
- 1 tablespoon
- 1/2 cup
- 1/4 cup
- 1/2 cup, softened
- 2, at room temperature
- 1, at room temperature
- 1 tablespoon
- 1 1/2 cups
- 1 cup
- 1/2 cup
- 4 tablespoons
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1 cup
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Gluten-Free Cranberry Walnut Muffins Delight.
Step 1
Preheat your oven to 400°F (200°C). Prepare 18 muffin cups by spraying them with cooking spray or lining them with paper liners.
Step 2
In a small bowl, combine the milk and vinegar. Stir and set aside to create soured milk.
Step 3
In a large mixing bowl, beat together the brown sugar, white sugar, and softened butter using an electric mixer until the mixture is creamy and smooth. Add the soured milk, eggs, egg yolk, and vanilla extract, and continue to beat until well combined, scraping down the sides of the bowl as necessary.
Step 4
In another bowl, whisk together the brown rice flour, white rice flour, ground flax seeds, baking powder, xanthan gum, ground cinnamon, and salt. Gradually add this dry mixture to the creamed butter mixture, stirring gently until just combined. Fold in the dried cranberries and chopped walnuts.
Step 5
Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Step 6
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.