Gluten-free Cranberry Spice Muffins

If you’re like me, you celebrate the return of our favorite spices each fall by adding them into baked goods whenever you get a chance! When the weather starts to turn, I start craving the warm, comforting flavors of nutmeg, cinnamon, and cloves, and I start looking for opportunities to use them. I love using sorghum flour for my muffins, since it is such a light, sweet, flavor, so I decided to go for a sweet, tangy, spiced muffin to warm us up on those cold days.

Gluten-free Cranberry Spice Muffins

These gluten-free, dairy-free cranberry spice muffins are a delightful blend of sweet, tart, and warm flavors, perfect for the cold season. Packed with tangy cranberries and a medley of spices, these muffins are soft and dense, and pair well with your favorite holiday beverage. These are great as a snack, dessert, or a special family breakfast.

Author: Jess Courses: Breakfast, Dessert, Snack Recipe Keys: Dairy Free Gluten Free

Print Recipe

Prep Time 10 mins Cook Time 25 mins Rest Time 15 mins Total Time 50 mins Difficulty: Beginner Servings: 12 Best Season: Fall, Winter Dietary:

D dairy free G gluten free N nut-free

Ingredients

Servings

• 2 ¹⁄₃ cups gluten free flour mix (see notes)

• ³⁄₄ granulated raw cane sugar or coconut sugar

• 1 tbsp baking powder

• 1 ¹⁄₂ tsp xantham gum

• ³⁄₄ tsp salt

• 1 tsp cinnamon

• 1 ¹⁄₂ tsp nutmeg

• ¹⁄₄ tsp ginger

• ¹⁄₄ tsp cloves

• 1 cup coconut milk (or dairy-free milk of choice)

• ¹⁄₃ melted coconut oil

• 2 large eggs

• 1 tsp 1-2 vanilla flavoring

• ³⁄₄ cup unsweetened dried cranberries (can sub sweetened dried cranberries)

Instructions

1. 1. Preheat oven to 375 degrees F and line a muffin tin with paper liners.
2. 2. Whisk the dry ingredients (flour, spices, sugar, baking powder, xantham gum, salt) in a large bowl and set aside.
3. 3. With a hand mixer, mix wet ingredients (milk, eggs, flavoring, coconut oil) into a separate bowl, adding the coconut oil last.
4. 4. Mix wet ingredients into dry ingredients until thoroughly combined.
5. 5. With a spoon or spatula, mix dried cranberries into batter.
6. 6. Divide batter evenly into the 12 lined muffin cups.
7. 7. Bake at 375 for about 22-25 minutes, or until muffins are done in the center lightly browned on the top.

Note

Gluten-Free Flour Mix:

2 cups sorghum flour

1/2 cup potato starch

1/2 cup tapioca starch

1/8 cup buckwheat flour

*This recipe can be doubled or tripled for storage.

Keywords: warming, spice, breads