This gluten free muffin recipe has a rich golden color when it is baked. It features the tartness of cranberries and the nutty flavor of pistachios.
This recipe is reprinted with permission from a gluten free baking cookbook by Donna Washburn and Heather Butt called just that, The Gluten-Free Baking Book: 250 Small-Batch Recipes for Everything from Brownies to Cheesecake.
It has 250 small-batch baking recipes, all delicious and all gluten-free.
Gluten free recipes are a saving grace for those who cannot tolerate wheat.
This cookbook has everything from brownies to cheesecake, with breads and muffins galore.
I love the combination of cranberries and nuts. You don’t often see a recipe calling for pistachios, yet they are such a delicious and nutritious nut.
Follow the tips below to ensure your gluten free muffins are tender and properly baked, especially the direction to let the batter rest once it is in the muffin cups.
Gluten free baking doesn’t benefit from the great properties of wheat flour. Donna and Heather know what they are talking about and have baked many a gluten free muffin. They know that resting the batter helps. So for best results, don’t skip that step.
Cranberry Pistachio Gluten Free Muffin Recipe
- 3/4 cup sorghum flour
- 1/4 cup quinoa flour
- 2 tablespoons tapioca starch
- 1/4 cup granulated sugar
- 2 teaspoons Gluten Free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cardamom
- 1 egg, large
- 2/3 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon cider vinegar
- 1/2 cup dried cranberries
- 1/2 cup pistachios, shelled, unsalted
- In a bowl or plastic bag, combine sorghum flour, quinoa flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt and cardamom. Mix well and set aside.
- In a separate bowl, using an electric mixer, beat the egg, milk, oil and vinegar until they are combined. Add the dry ingredients and mix just until combined. Stir in the cranberries and pistachios.
- Lightly grease a 6-cup muffin pan.
- Spoon the batter into the prepared muffin cups, dividing it evenly. Let the batter stand in the pan for 30 minutes.
- Meanwhile, preheat the oven to 350°F (180°C).
- Bake for 18 to 20 minutes or until the muffins are firm to the touch. Remove them from the pan immediately and let them cool completely on a rack.
- Makes 6 medium size muffins.
Tips and Variations:
- Fill the muffin pans only 3/4 full
- or a more tender muffin, let the batter filled pan rest for 30 minutes at room temperature before baking. Wait for 20 minutes (setting a timer works well) then turn on the oven to preheat, then pop them in the oven when it is ready.
- If the muffins stick to a lightly greased pan, let them sit for a few minutes, then try loosening them gently with a spatula around the edges.
- Freezes well for up to a month.
- Coarsely chopped Macadamia nuts are the ultimate replacement for the pistachios.
- Make this a nut-free recipe – either double the amount of cranberries or substitute raisins for the pistachios.