Looking for a delightful treat that’s both gluten-free and bursting with flavor? Say hello to our Gluten Free Cranberry Orange Pecan Cornbread Muffins! These muffins are the perfect blend of sweet and tart, with juicy cranberries, zesty orange, and crunchy pecans coming together to create a mouthwatering experience. Whether you’re hosting a brunch or just indulging in a cozy snack, these muffins are sure to impress. With just 35 minutes from prep to plate, you’ll want to dive into this recipe that’s as easy to make as it is delicious. Get ready to tantalize your taste buds and elevate your baking game!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free cornmeal
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
- Zest of 1 orange
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the muffins bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease it with cooking spray or butter to prevent the muffins from sticking.
- In a large mixing bowl, combine the gluten-free cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, whisk together the milk, melted butter, and egg until fully combined. Make sure the melted butter has cooled slightly before adding it to prevent cooking the egg.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the fresh cranberries, chopped pecans, and the zest of one orange. This will add flavor and texture to your muffins.
- Using a spoon or a scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising.
- Bake the muffins in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your gluten-free cranberry orange pecan cornbread muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh cranberries and high-quality pecans. If fresh cranberries are out of season, you can use frozen ones, but make sure to thaw and drain them before adding to the batter.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense muffins, so it’s okay if the batter is a little lumpy.
- Zest with Care: When zesting the orange, be sure to only take the outermost layer of the peel. Avoid the white pith underneath, as it can be bitter.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Insert a toothpick into the center; if it comes out clean, they’re ready to come out of the oven!
- Cool Properly: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from becoming soggy.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to three days, or freeze them for up to three months for a quick treat anytime!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 40mg
