Gluten Free Cranberry Chocolate Muffins

I hope you have enjoyed your holiday as much as I have. My hubby had some PTO that he had to use up before the end of the year so we had a little family stay-cation. We have spend lots of time with our families, playing with out new toys, cleaning and organizing EVERYTHING and binge netflix watching. We also took a little day trip up to Santa Fe.

I've been enjoying all the festive holiday flavors and are sad to see them go.

These gluten-free muffins are studded with halved cranberries and mini chocolate chips. Sprinkle the tops with just a touch of sugar for that added sparkle. www.flippindelicious.com

Eggnog, gingerbread, peppermint, and cranberry. Did you see my Cranberry Pudding Cake earlier this month? I consider this post as one last holiday hurrah for cranberries.

If you are like me you probably bought a few extra bags and threw them in the freezer for later in the year. These muffins are delicious all year round so if you don't have those extra bags in the freezer, you know what to add to your shopping list.

Gluten-Free Cranberry Chocolate Muffins

Cook Time: 20-25 minutes

Ingredients (2 dozen)

2 ½ c. rice flour blend
1 tsp. xantham gum
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
½ c. oil
1 c. sugar
3 eggs
½ c. milk
½ c. yogurt
1 c. fresh or frozen cranberries cut in half (or more!)
½ c. mini semisweet chocolate chips
additional sugar for sprinkling on the top (optional)

Instructions

Preheat your oven to 375F and line your muffin tins with paper liners (or grease them very well.)

In a mixing bowl mix together the flour,sugar, xantham gum, baking powder, baking soda, and salt until combined. Remove 2 Tbs of the mixture and set aside.

In a large liquid measuring cup mix together all the wet ingredients.

Add the wet ingredients into the mixing bowl of dry ingredients and mix to combine.

Toss the halved cranberries with the 2 Tbs of flour/sugar mix until coated (this helps to keep them from sinking to the bottom.)

Add the cranberries and chocolate chips to the batter and stir until they are evenly spread throughout.

Scoop the muffin batter into your prepared pans so that they are about ¾ full.

Sprinkle each muffin with a little sugar (¼-1/2 tsp. per each), use coarse sugar if you have it!

Bake in your preheated oven for 20-25 minutes, or until the muffin will spring back when you touch it (or a toothpick comes out clean.)

Notes:

This recipe was inspired by and adapted from Gluten Free on a Shoestring. LOVE her blog!
You can use regular sized chocolate chips, but using minis ensures that there are little bits of chocolate everywhere without using as much chocolate.

More Gluten Free Breakfast Recipes