Gluten-Free Apple Cranberry Muffins
Enjoy the comforting aroma of homemade apple cranberry muffins—sweet apples and tart cranberries make these treats irresistible! Perfect for breakfast or a cozy snack, this easy gluten-free recipe guarantees homemade goodness every time.
Equipment
- Mixing bowls
- measuring cups and spoons
- muffin tin (standard 12 muffin tin)
- cooling rack
- kitchen scale optional
Ingredients
- 1 cup granulated sugar
- 1 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 ½ tsp baking soda
- ⅛ tsp salt
- 1 tsp ground cinammon
- 1 cup plain Greek yogurt
- 1 ½ cup diced and peeled apples
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the granulated sugar and melted coconut oil until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples and dried cranberries until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.