Imagine biting into a moist, delectable muffin that's not only gluten-free but also bursting with the perfect balance of sweet chocolate and tangy cranberries. These aren't just any muffins - they're a game-changing breakfast treat that will make you forget all about traditional wheat-based baked goods. Whether you're living with gluten sensitivity or simply looking for a healthier alternative, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup unsweetened applesauce
- 2 large eggs
- ½ cup dried cranberries
- ½ cup chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, mix the sugar, unsweetened applesauce, eggs, and vanilla extract until smooth and fully integrated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in the dried cranberries and chocolate chips, distributing them evenly throughout the batter.
- Using a standard ice cream scoop or ¼ cup measure, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Don't overmix the batter - this is crucial for keeping your muffins light and tender.
- Use room temperature eggs and applesauce to ensure even mixing and better rise.
- For extra moisture, consider adding a tablespoon of Greek yogurt to the wet ingredients.
- Let the muffins cool completely before storing to prevent condensation and maintain their crisp exterior.
- If you want to make these ahead, they freeze beautifully for up to 3 months when stored in an airtight container.
- For added nutrition, you can substitute some chocolate chips with chopped nuts or seeds.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: g
Cholesterol: 35mg
