Best Gluten-Free Cranberry Walnut Muffins Recipe

Ingredients

• cooking spray
• 0.25 cup milk, at room temperature
• 1 tablespoon white vinegar
• 0.5 cup brown sugar
• 0.25 cup white sugar
• 0.5 cup butter, softened
• 2 eggs, at room temperature
• 1 egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 1.5 cups brown rice flour
• 1 cup white rice flour
• 0.5 cup ground flax seeds
• 4 tablespoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1 cup dried cranberries
• 0.5 cup chopped walnuts

Instructions

1. Preheat your oven to 400°F (200°C). Prepare a muffin tin with non-stick spray or muffin liners for 18 muffins.
2. Combine milk and vinegar in a small bowl; stir well and allow the mixture to sit to create a soured milk substitute.
3. In a large mixing bowl, cream together the brown sugar, granulated sugar, and softened butter until light and fluffy. Incorporate the soured milk, eggs, egg yolk, and vanilla extract, mixing until well combined. Scrape down the bowl sides as needed.
4. In a separate bowl, whisk together the brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Gently fold in the cranberries and walnuts.
5. Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 of the way.
6. Bake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.

Nutrition

• Calories: 227 kcal
• Fat Content: 10 g
• Fiber Content: 3 g
• Sugar Content: 14 g
• Sodium Content: 444 mg
• Protein Content: 4 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g