These gluten free cranberry walnut muffins are super easy to make, flavourful, and festive! Also? No one would know they're gluten-free!
IMHO, fall foods can start way before fall itself - it’s more about a mood, than what’s on the calendar. Besides, we’re less than 2 weeks from actual fall, so... close enough!
I’ve been in the mood for cranberries lately, and realized I don’t have all that many cranberry recipes on the site!
Gluten Free Cranberry Orange Bread, Cranberry Jello Salad, Cranberry Chicken... that’s it.
These tender muffins feature juicy cranberries, crunchy walnuts, and - if you like - a fun, crystalline sugar topping.
They’re super easy muffins to make, with a fantastic end result - you’ll never know these beautiful muffins are gluten free!
Halfway through this batch, I had to remind my husband of that fact. He’d forgotten, and thought we’d shot the regular, wheat version for my other blog!
Anyway, let’s get to my easy gluten free cranberry muffins recipe...
Ingredients
These cranberry nut muffins are made with a fairly simple recipe, with basic ingredients that can be found in most larger grocery stores.
A few notes for you:
Flour Mixture
As with all of my gluten free baking, I use a combination of a few different gluten free flours, rather than an “all purpose flour” blend.
I find it gives me a lot more control over the finished product - better taste, texture, etc.
Customizing the flours - and proportions - used has a huge impact on how the flour behaves in a recipe.
When baking with gluten free flours, there’s no “one size fits all” that really does a GREAT job of everything. The individual flours all have unique flavours and properties to harness and blend.
You just don’t get that from a premix - they all tend to use the cheapest alternative flours available, to do an *ok* job of most things.
I prefer my gluten free cookies to taste and feel as good or BETTER than the wheat versions, personally.
Anyway, in this case, I use Light Buckwheat Flour, Sorghum Flour, and Coconut Flour, with a little Xanthan Gum to help stabilize them.
Cranberries
The main ingredient of this recipe, it’s an important one!
You can use fresh cranberries or frozen. If using frozen cranberries, you can use them frozen or thawed.
The caveats:
Frozen (thawed or not) will “bleed” juice into the dough more than fresh berries will.
Thawed cranberries can “bleed” enough into the dough that you’ll have pink muffins.
All of this is a matter of aethetics only - the bleed is colour only, won’t affect the texture negatively.
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’ll suck moisture out of the batter.
Ie: very dry muffins!
Milk
You can use whatever kind of milk you like, in this recipe.
If dairy isn’t an issue, 2% or whole milk are great options. Skim milk may slightly impact texture, but it’ll still work.
If you prefer to use plant based milk alternatives, Unsweetened Almond Milk is our most common go-to.
Besides that, Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk are all great options when it comes to baking gluten free muffins.
As pictured, we used unsweetened almond milk in this batch.
Vegetable Oil
I use vegetable oil, for the best texture.
You can use coconut oil or melted butter, just know that the muffins may be a bit dry if not served warm.
Orange Zest
Orange zest is optional, but a nice accent when baking anything with cranberries, IMHO. I love cranberry orange muffins!
If you want to lean into that flavour more, you can swap out the milk with orange juice.
Coarse Sugar
Coarse sugar is optional, but a fun way to dress up the muffin tops. It adds sweetness AND crunch!
I use Pearl Sugar.
Sometimes I find the chunks a bit big - when that’s the case, I measure some into a baggie and roll over it with a rolling pin a few times.
Everything Else
Rounding out this recipe, you will need:
Chopped Walnuts
Vanilla Yogurt
Granulated Sugar
Large Eggs
Pure Vanilla Extract
Baking Powder
Baking Soda
Salt
... I just don’t really have anything to add, as far as these last few ingredients go!
How to Make Gluten Free Cranberry Walnut Muffins
The full recipe is in the recipe card at the bottom of this post, here is a pictorial walk through:
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!)
In a large mixing bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.
In a separate, medium bowl, whisk together milk, yogurt, vegetable oil, eggs, vanilla extract, and zest, if using.
Add wet ingredients mixture all at once to the bowl of dry ingredients, stir just until combined, then fold in the cranberries and walnuts.
Sprinkle the top of the muffins with coarse sugar, if using.
For best results, keep a close eye on them and remove as soon as it passes the “clean toothpick” test. Over-baked muffins are dry muffins!
Remove from muffin cups; serve warm.
Leftovers
Once cooled to room temperature, store muffins in an airtight container or freezer bag.
Will keep for a few days at room temperature, or up to a week in the fridge. Best served reheated.
More Gluten-Free Breakfast & Brunch Recipes
Looking for more breakfast food recipes for the whole family? Here are some easy gluten free options:
Gluten Free Apple Pancakes with Caramel Apple Topping
Gluten-Free Bagels
Gluten-Free Banana Bread
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Blackberry Muffins
Gluten Free Blueberry Banana Bread
Gluten-Free Blueberry Muffins
Gluten-Free Cranberry Orange Bread
Gluten Free Crepes
Gluten Free Eggless Banana Bread
Gluten-Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten Free Lemon Mascarpone Ebelskivers
Gluten-Free Mushroom Soup & Eggs on Toast
Gluten Free Paska [Easter Bread]
Gluten-Free Pop-Tarts
Gluten Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten-Free Sourdough Waffles
Gluten Free Zucchini Bread
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Gluten Free Cranberry Walnut Muffins
Equipment
- Cupcake liners optional
Ingredients
- 1 cup Light Buckwheat Flour
- ¾ cup Sorghum Flour
- ¼ cup Coconut Flour
- 1 ¼ Cup Granulated Sugar
- 2 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- ⅔ Cup Milk We use unsweetened almond milk
- ½ cup Vanilla Yogurt
- ½ Cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- Zest of 1 orange or 1 lemon optional
- 1 ½ cups Fresh or frozen cranberries
- ½ cup Chopped Walnuts optional
- Coarse Sugar optional
Instructions
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.
- In a separate bowl, whisk together milk, yogurt, vegetable oil, eggs, vanilla extract, and zest, if using.
- Add wet ingredients mixture all at once to the bowl of dry ingredients, stir just until combined, then fold in the cranberries and walnuts.
- Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle with coarse sugar, if using.
- Bake in a 375 degree F oven for 25 to 28 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups; serve warm.
Nutrition
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