{"id":46007,"date":"2023-09-11T06:36:35","date_gmt":"2023-09-11T10:36:35","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=46007"},"modified":"2025-04-04T09:16:46","modified_gmt":"2025-04-04T13:16:46","slug":"gluten-free-cranberry-walnut-muffins","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-cranberry-walnut-muffins\/","title":{"rendered":"Gluten Free Cranberry Walnut Muffins"},"content":{"rendered":"

These gluten free cranberry walnut muffins are super easy to make, flavourful, and festive! Also? No one would know they're gluten-free!<\/p>\n

\"1<\/p>\n

The air has turned a bit chilly lately, which means it\u2019s fall food season!<\/p>\n

IMHO, fall foods can start way before fall itself - it\u2019s more about a mood, than what\u2019s on the calendar. Besides, we\u2019re less than 2 weeks from actual fall, so... close enough!<\/p>\n

I\u2019ve been in the mood for cranberries lately, and realized I don\u2019t have all that many cranberry recipes on the site!<\/p>\n

Gluten Free Cranberry Orange Bread<\/a>, Cranberry Jello Salad<\/a>, Cranberry Chicken<\/a>... that\u2019s it.<\/div>\n

So today, I\u2019m sharing an easy gluten free cranberry muffin recipe.<\/p>\n

These tender muffins feature juicy cranberries, crunchy walnuts, and - if you like - a fun, crystalline sugar topping.<\/p>\n

They\u2019re super easy muffins to make, with a fantastic end result - you\u2019ll never know these beautiful muffins are gluten free!<\/p>\n

Halfway through this batch, I had to remind my husband of that fact. He\u2019d forgotten, and thought we\u2019d shot the regular, wheat version for my other blog!<\/p>\n

Anyway, let\u2019s get to my easy gluten free cranberry muffins recipe...<\/p><\/div>\n

\"1<\/p>\n

\n

Ingredients<\/h2>\n

These cranberry nut muffins are made with a fairly simple recipe, with basic ingredients that can be found in most larger grocery stores.<\/p>\n

A few notes for you:<\/p>\n

Flour Mixture<\/h4>\n

As with all of my gluten free baking, I use a combination of a few different gluten free flours, rather than an \u201call purpose flour\u201d blend.<\/p>\n

I find it gives me a lot more control over the finished product - better taste, texture, etc. <\/p>\n

Customizing the flours - and proportions - used has a huge impact on how the flour behaves in a recipe. <\/p>\n

When baking with gluten free flours, there\u2019s no \u201cone size fits all\u201d that really does a GREAT job of everything. The individual flours all have unique flavours and properties to harness and blend.<\/p>\n

You just don\u2019t get that from a premix - they all tend to use the cheapest alternative flours available, to do an *ok* job of most things.<\/p>\n

I prefer my gluten free cookies to taste and feel as good or BETTER than the wheat versions, personally.<\/p>\n

Anyway, in this case, I use Light Buckwheat Flour<\/a>, Sorghum Flour<\/a>, and Coconut Flour<\/a>, with a little Xanthan Gum<\/a> to help stabilize them.<\/div>\n

\n

Cranberries<\/h4>\n

The main ingredient of this recipe, it\u2019s an important one!<\/p>\n

You can use fresh cranberries or frozen. If using frozen cranberries, you can use them frozen or thawed. <\/p>\n

The caveats:<\/p>\n

Frozen (thawed or not) will \u201cbleed\u201d juice into the dough more than fresh berries will.<\/p>\n

Thawed cranberries can \u201cbleed\u201d enough into the dough that you\u2019ll have pink muffins.<\/p>\n

All of this is a matter of aethetics only - the bleed is colour only, won\u2019t affect the texture negatively.<\/p>\n

Finally, dried cranberries are NOT suitable for use in this recipe. Not only will they not contribute some moisture in the way that fresh or frozen will, they\u2019ll suck moisture out of the batter.<\/p>\n

Ie: very dry muffins!<\/p><\/div>\n

\n

Milk<\/h4>\n

You can use whatever kind of milk you like, in this recipe.<\/p>\n

If dairy isn\u2019t an issue, 2% or whole milk are great options. Skim milk may slightly impact texture, but it\u2019ll still work.<\/p>\n

If you prefer to use plant based milk alternatives, Unsweetened Almond Milk<\/a> is our most common go-to.<\/p>\n

Besides that, Oat milk<\/a>, Cashew Milk<\/a>, Flax Milk<\/a>, and Macadamia Milk<\/a> are all great options when it comes to baking gluten free muffins.<\/p>\n

As pictured, we used unsweetened almond milk in this batch.<\/p><\/div>\n

\n

Vegetable Oil<\/h4>\n

I use vegetable oil, for the best texture. <\/p>\n

You can use coconut oil or melted butter, just know that the muffins may be a bit dry if not served warm.<\/p>\n

Orange Zest<\/h4>\n

Orange zest is optional, but a nice accent when baking anything with cranberries, IMHO. I love cranberry orange muffins!<\/p>\n

If you want to lean into that flavour more, you can swap out the milk with orange juice.<\/p>\n

Coarse Sugar<\/h4>\n

Coarse sugar is optional, but a fun way to dress up the muffin tops. It adds sweetness AND crunch!<\/p>\n

I use Pearl Sugar<\/a>. <\/p>\n

Sometimes I find the chunks a bit big - when that\u2019s the case, I measure some into a baggie and roll over it with a rolling pin a few times.<\/p><\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Chopped Walnuts<\/a>
\nVanilla Yogurt
\nGranulated Sugar
\nLarge Eggs
\nPure Vanilla Extract<\/a>
\nBaking Powder
\nBaking Soda
\nSalt<\/p>\n

... I just don\u2019t really have anything to add, as far as these last few ingredients go!<\/p><\/div>\n

\"1<\/p>\n

\n

How to Make Gluten Free Cranberry Walnut Muffins<\/h2>\n

The full recipe is in the recipe card at the bottom of this post, here is a pictorial walk through:<\/i><\/p>\n

Preheat oven temperature to 375 F. Line a muffin tin with paper liners, or spray with baking spray. (I prefer to use paper-lined muffin cups for easiest cleanup!)<\/p>\n

In a large mixing bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.<\/p>\n

In a separate, medium bowl, whisk together milk, yogurt, vegetable oil, eggs, vanilla extract, and zest, if using.<\/p><\/div>\n

\"4<\/p>\n

Add wet ingredients mixture all at once to the bowl of dry ingredients, stir just until combined, then fold in the cranberries and walnuts.<\/p>\n

\"4<\/p>\n

Divide muffin batter between 12 prepared muffin cups, filling each to almost full. <\/p>\n

Sprinkle the top of the muffins with coarse sugar, if using.<\/p><\/div>\n

\"The<\/p>\n

Bake in the preheated oven for 25 to 28 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean.<\/p>\n

For best results, keep a close eye on them and remove as soon as it passes the \u201cclean toothpick\u201d test. Over-baked muffins are dry muffins!<\/i><\/div>\n

\"2<\/p>\n

Cool muffin tray on a wire rack for 5 minutes.<\/p>\n

Remove from muffin cups; serve warm.<\/p>\n

Leftovers<\/h4>\n

Once cooled to room temperature, store muffins in an airtight container or freezer bag. <\/p>\n

Will keep for a few days at room temperature, or up to a week in the fridge. Best served reheated.\n<\/p><\/div>\n

\"1<\/p>\n

\n

More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some easy gluten free options:<\/p>\n

Gluten Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten-Free Bagels<\/a>
\nGluten-Free Banana Bread<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Blackberry Muffins<\/a>
\nGluten Free Blueberry Banana Bread<\/a>
\nGluten-Free Blueberry Muffins<\/a>
\nGluten-Free Cranberry Orange Bread<\/a>
\nGluten Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten-Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten-Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Pop-Tarts<\/a>
\nGluten Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten-Free Sourdough Waffles<\/a>
\nGluten Free Zucchini Bread<\/a>\n<\/div>\n

\"1<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this gluten free cranberry walnut muffins recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"1<\/p>\n

<\/div>
\n\t
\"1<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten Free Cranberry Walnut Muffins<\/h2>\n
<\/div>\n
These gluten free cranberry walnut muffins are super easy to make, flavourful, and festive! Also? No one would know they're gluten-free!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Muffins<\/span><\/span><\/div>\n
Calories: <\/span>218<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>