These festive Gluten-Free Cranberry Muffins are oh so soft and fluffy. Perfectly sweet and tart, they are so easy to make! A delicious breakfast or snack. (Gluten-Free + Dairy Free!)
Prep Time: 10 Min
– 2 cups gluten-free measure-for-measure flour blend* – 1/4 tsp salt – 1 Tablespoon baking powder – 1/2 tsp cinnamon – 1/4 cup coconut oil* – 1/2 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract optional – 1 cup coconut milk* unsweetened – 1 1/2 cups fresh cranberries* – 1 Tbsp. coarse Turbinado sugar optional
Cook Time: 17 Min
Yes! Frozen cranberries do work fine in this recipe. There is no need to thaw them out. The dough will be a bit more wet than when using fresh cranberries.
Gather all your ingredients.
Next, in a large bowl, whisk together flour, baking powder, salt and cinnamon. In a separate bowl, stir together the coconut oil, sugar, eggs, and milk (I used unsweetened coconut milk). Add the wet ingredients to the dry. Mix well. There may be some small lumps and that is ok, just make sure you stir away the larger lumps of flour mixture.
Gently fold in the cranberries. Reserve a portion for the top of muffins if you want pop of berry color).
Next step is to spoon batter into the muffin cups three-fourths full.
Next step is to sprinkle muffin tops with coarse sugar (turbinado sugar).
Place the pan in the oven and bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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