For an extra layer of flavor, toast the walnuts lightly before chopping. If you don't have brown rice flour, you can substitute it with an equal amount of all-purpose gluten-free flour blend. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Gluten-Free Cranberry Walnut Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING18 People
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VIEWS0
Delight in these exquisitely tender and moist gluten-free muffins, bursting with the tart sweetness of dried cranberries, the warm spice of cinnamon, and the satisfying crunch of toasted walnuts. A symphony of flavors and textures in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol46 mg
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Fiber3 g
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Protein4 g
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Saturated Fat4 g
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Sodium444 mg
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Sugar14 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400°F (200°C). Prepare a 18-cup muffin tin by generously spraying with cooking spray or lining with paper liners. (5 minutes)
02
StepIn a small bowl, combine the milk and white vinegar. Stir gently and allow the mixture to sit for at least 5 minutes to create a 'soured' milk. This helps with the muffins' texture. (5 minutes)
03
StepIn a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer (or a sturdy whisk and some elbow grease!). Beat until the mixture is light and fluffy. (5 minutes)
04
StepAdd the soured milk, eggs, egg yolk, and vanilla extract to the creamed butter mixture. Beat until well combined, scraping down the sides of the bowl as needed to ensure even mixing. (3 minutes)
05
StepIn a separate bowl, whisk together the brown rice flour, white rice flour, ground flaxseed meal, baking powder, xanthan gum, cinnamon, and salt. (2 minutes)
06
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a gentle hand) until just combined. Be careful not to overmix, as this can result in tough muffins. (3 minutes)
07
StepGently fold in the dried cranberries and chopped walnuts until they are evenly distributed throughout the batter. (2 minutes)
08
StepSpoon the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)
09
StepBake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. (20 minutes)
10
StepAllow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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