I had a bag of fresh cranberries laying around and decided to make some cranberry jam. And then I decided to try adding this to my favorite muffin mix adapted from Ina Garten’s Blueberry Muffin recipe. Since cranberry jam by itself can be a little tart for some folks (like myself), I decided to add white chocolate chips to balance out the sweetness. I wasn’t sure how the recipe would turn out, but I knew this one was a winner as soon as I pulled the muffins out of the oven. My kitchen smelled so good!
These gluten free cranberry white chocolate muffins are:
- Light, fluffy, and not overly sweet
- Moist with a slight crunch on the outside
- Mild tartness from the cranberries with a balance of sweetness from the white chocolate
- Super easy to prepare and perfect for your next brunch spread!
If you don’t have time to make homemade cranberry jam, you can purchase organic cranberry jam from the store to make things easier.
Happy new year, friends! I’m so excited for 2021 and all the new projects we’ll be working on.
XO,
Jasmine
Cranberry White Chocolate Muffins (Gluten free)
Ingredients
- Muffins:
- 1 ¼ cups Bob Redmill’s 1:1 Gluten free baking flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup full fat coconut milk or non-dairy milk of choice
- 1 tablespoon raw apple cider vinegar
- ½ stick 4oz unsalted butter, melted and cooled
- 2 extra-large eggs lightly beaten
- ¾ cup organic granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup white chocolate chips
- ¾ cup organic cranberry jam recipe below
- Raspberry Jam:
- 8 oz fresh organic cranberries rinsed under warm water
- ⅓ cup filtered water
- ⅓ cup coconut sugar
- Juice of half a small lemon
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
Instructions
-
For the jam, add all ingredients in a small pot and cook on medium low, stirring frequently with a wooden spoon.
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Simmer for 5-10 minutes until the liquid reduces to a thick sauce. Transfer the jam to a bowl and cool.
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For the muffins, place the rack in the center of the oven and preheat the oven to 350℉ and line the muffin pan with cupcake liners.
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In a small bowl, add milk and apple cider vinegar, and mix to combine. Allow this mixture to sit for 5-10 minutes.
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In a large bowl, add butter, eggs, vanilla extract and sugar, then whisk thoroughly to combine. Add flour, baking powder, baking soda, salt, and milk, then whisk to combine.
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Add about ⅓ cup of batter into each muffin cavity (about ¾ of the way full), then top each cavity with a tablespoon each of cranberry jam and white chocolate chips. Be sure to swirl the jam in using a butter knife or small spoon.
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Place the muffins in the oven and bake for 16-18 minutes, or until a toothpick comes out clean.
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Cool muffins on a cooling rack for 10-15 minutes and enjoy! Store in an airtight container for up to 3 days at room temp.