These gluten-free Almond Cranberry Muffins contain almond flour, sweet rice flour, and starches resulting in a delightfully soft and moist muffin. Besides adding moisture, the almond flour lowers the carbs and increases the protein. It’s a great combination.
I first made these about five years ago when I was first starting to use almond flour. Now I’m comfortable using larger amount of it and cutting out grains and starches. But this is still one of my favorite muffin recipes. They’re great for everyday eating or for a special brunch.
Almond Cranberry Muffins
Yield 12
Ingredients
- 1 cup almond flour
- 1/2 cup sweet rice flour
- 1/2 cup + 2 Tablespoons potato starch
- 1/4 cup tapioca flour (or starch)
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup melted coconut oil (or cooking oil of choice)
- 1 cup milk or milk substitute (I used Almond Breeze original)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup dried cranberries or raisins
Instructions
- Preheat oven to 400° F and grease a 12-cup muffin tin.
- In a mixing bowl, combine the almond flour, sweet rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and sugar with a whisk.
- In a small bowl, lightly beat together the milk and eggs. Add the vanilla.
- Pour the coconut oil into the dry ingredients and gently mix with a fork.
- Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.
- Stir in the cranberries or raisins.
- Spoon batter into the greased muffin tin. The cups will be almost full.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for five minutes then transfer to a wire rack to cool completely.
Courses Breakfast
This recipe is linked to Shirley’s March Muffin Madness.
Updated from original post published March 19, 2012.
Great job and YUM! It’s hard living up to one’s own “demands” and expectations, isn’t it? 😉
Shirley
These muffins look great Linda! I have been playing with lots of muffin recipes lately too- some are winners and some take multiple attempts to keep them moist but not too moist. We gluten free bakers have to be a patient bunch don’t we?
That’s funny because this is very similar to some almond flour muffins/cupcakes I made over the weekend too! I also added a starch – I used arrowroot starch though. 🙂 They turned out so good! Very moist, but light and fluffy! 🙂 I love almond flour!
Wow, those look like evil muffins aka gorgeous, full of structure and yummy! Now I have a use for that almond flour I have. Thank you!
I love cranberry muffins, but have never made them with almond flour before. I am really looking forward to making these!
These look really good! Thanks for the muffin recipe. I love almond flour but I haven’t used them in muffins. I bet it’s tasty!
Nice! I’ve started making these wicked easy whoe grain scones that are more like a biscuit that would be great with a Cranberry Almond twist. I definitely agree that all almond (or coconut) is too heavy. I’ve played with them, but find that I’d rather add a protein topping and eat smaller breads.
These sound great – I plan to try the recipe. I make muffins a lot on Saturday mornings so I can have ready made breakfasts the rest of the week (just me in house, so one batch does me a few days). I get breakfast ready while I shower by settting the table and then turning on stove with percolator and toaster oven with muffins. I know how long it takes to perc coffee and heat up muffins in my particular toaster oven, so I set the timer (20 minutes) and set the timer on the bathroom counter so I know how much time I have when I step out of shower.
Also – no matter what kind of muffins I am making, I add 1/2 cup or so of organic shredded coconut which adds fiber and other health benefits to the muffins not to mention more flavor – as what flavor would not go with coconut?
enjoy.
I can’t get sweet rice flour here, anyone have an idea of what to use as a replacement?
Try any rice flour.
Great post. I’m dealing with a few of these issues as well..
wow! These are the best muffins I have made to date. I have been dairy free for over 7 years and gluten free over 3 years and these made the best muffins ever. They were easy to make, they cooked right down to the minute unlike every other muffin I have tried, and they tasted great. Very light and muffin like. NOT dense and heavy. Thank you thank you thank you!
I never make these recipes as there are so many different kinds of flour to purchase. Do you have simpler recipes that maybe use Bobs Red Mill Gluten Free Baking mix or Bisquick Gluten Free Baking mix? I don’t bake often enough to justify purchasing all those different flours. Thanks
I tried this recipe and found them nice and light and fluffy, due to the almond flour my husband, who is not gluten free thought the texture like a light corn muffin. Also of note is that I couldn’t find my potato starch (it was behind something else!) and used potato flakes instead and they came out fine. I didn’t feel they had a wow factor for taste, but am thinking of adding either some almond extract, OR…. putting orange marmelade inside them before baking. For the poster not excited about purchasing all the different types of flour I suggest looking for a bulk foods place. Here in Canada we have Bulk Barn, Winco on the west coast also carries many GF flours you can buy in bulk or in as small quantities as a cup for trying different recipes. I have small little containers that all have a cup or two of lots of alternative flours so I can make most GF recipes of pinterest at a moments notice from the bulk store.