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Cranberry Sauce Muffins Recipe

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3.8 from 2 reviews

  • Author: Sara
  • Total Time: 42 minutes
  • Yield: 6 muffins
  • Diet: Gluten Free

Description

These Cranberry Sauce Muffins are a delightful gluten-free treat combining the tartness of cranberry sauce with the crunch of walnuts. Perfect for breakfast or a snack, they offer a moist texture with a sweet and slightly tangy flavor, enhanced by a sprinkle of turbinado sugar on top for added crunch.

Ingredients

Dry Ingredients

  • 1 Cup Gluten Free 1-to-1 Flour Blend (Bob’s Red Mill recommended)
  • 7 Tablespoons Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt

Wet Ingredients

  • 1 large Egg
  • ⅓ Cup Non Dairy Milk
  • 3 Tablespoons Oil
  • 1 teaspoon Vanilla Extract

Add-ins

  • ⅔ Cup Cranberry Sauce (not jelly)
  • ½ Cup Walnuts, chopped and divided
  • 1 Tablespoon Turbinado Sugar

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 400°F (204°C). Line a six-cup muffin tin with parchment paper liners to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the gluten free flour blend, sugar, baking powder, and salt. Whisk these together thoroughly to ensure even distribution of ingredients.
  3. Prepare Wet Ingredients: In a smaller bowl, crack the egg and whisk until frothy, resembling soap bubbles. Add the non-dairy milk, oil, and vanilla extract to the egg and whisk again until the mixture is smooth.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Using a spatula, fold the batter about 15 times until just combined, avoiding overmixing which could toughen the muffins.
  5. Add Cranberry Sauce and Walnuts: Fold in the cranberry sauce and 6 tablespoons of chopped walnuts gently to create a marbled effect with the cranberry sauce.
  6. Fill Muffin Cups: Divide the batter equally into the six muffin cups, filling each to the top for nicely domed muffins.
  7. Add Toppings: Sprinkle the remaining walnuts and the turbinado sugar evenly over the tops of the batter in each muffin cup.
  8. Rest the Batter: Allow the muffin batter to rest at room temperature for 10 minutes. This helps the batter hydrate, improving texture.
  9. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 5 minutes at 400°F (204°C). Then reduce the oven temperature to 350°F (177°C) and continue baking for 20-22 minutes. The muffins are done when the tops spring back gently when poked.
  10. Cool and Serve: Remove muffins from the oven and let them cool in the pan for 10 minutes to firm up. Serve warm, or transfer to a wire rack to cool completely if preferred.

Notes

  • STORE leftover muffins in an airtight container lined with a paper towel to maintain moisture for 2-3 days.
  • Use gluten-free flour blend for best results; Bob’s Red Mill is recommended.
  • Non-dairy milk options include almond, soy, or oat milk according to preference.
  • Ensure cranberry sauce is not jelly but has texture to add moisture and flavor.
  • Do not overmix the batter to keep muffins tender.
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cranberry-sauce-muffins-recipe/