Gluten-Free Cranberry Muffins

Bursting with tart cranberries and warm notes of cinnamon, these Gluten-Free Cranberry Muffins are a delightful treat for any time of day. Made with a blend of gluten-free all-purpose flour and a touch of xanthan gum for the perfect texture, these muffins are moist, tender, and easy to make. The addition of orange zest and unsweetened applesauce infuses a bright, fruity flavor, while buttermilk ensures a soft and fluffy crumb. Perfect for breakfast, brunch, or a snack, these muffins come together in just 40 minutes and are a great way to enjoy seasonal cranberries. Serve them warm or at room temperature for a naturally gluten-free, crowd-pleasing baked good that’s as wholesome as it is delicious.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them lightly.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and xanthan gum.

Step 3

In a separate bowl, beat together the granulated sugar and vegetable oil until well combined.

Step 4

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.

Step 5

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.

Step 6

Gently fold the cranberries into the batter, ensuring they are evenly distributed.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

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.

Step 10

Serve warm or at room temperature. Enjoy your gluten-free cranberry muffins!

Nutrition Facts

Serving size	1245.1 grams (1245.1g)

Amount per serving	% Daily Value*
Calories	2835

Total Fat 123.70g	159%
Saturated Fat 22.00g	110%
Polyunsaturated Fat 67.60g
Cholesterol 392mg	131%
Sodium 3071mg	134%
Total Carbohydrate 431.60g	157%
Dietary Fiber 21.80g	78%
Total Sugars 185.50g
Protein 26.10g	52%

Vitamin D 177IU	886%
Calcium 356mg	27%
Iron 5mg	26%
Potassium 768mg	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.

Source of Calories

Fat: 37.8%

Protein: 3.5%

Carbs: 58.6%