It’s gluten-free Almond Cranberry Muffins from Gluten-Free Homemaker (sadly, this site is no longer active) today for March Muffin Madness! I love the way that Linda describes these soft, moist, and lovely muffins; how she combined flours and starches to create just the right weight and texture; and that she shared the mixing method she used to give her muffins such appealing features.
These gluten-free Almond Cranberry Muffins are another great addition to MMM and Linda’s information might even help you have the knowledge to create some of your own tasty muffins!
Enjoy learning more about Linda and her Almond Cranberry Muffins and see the whole line-up of bloggers, blogs, and muffin recipes here.
Linda began her gluten-free journey in 2000 when she was diagnosed with celiac disease. (Linda shares her personal gluten-free story.) She found gluten-free cooking and baking to be both a challenging and rewarding adventure. Her desire to make life a little easier for others on a gluten-free diet led her to begin blogging at Gluten-Free Homemaker.
She also wrote the eBook How to Be Gluten Free: 10 Steps to a Gluten-Free Life to help those who are getting started with a gluten-free lifestyle. Linda’s ebook is really excellent. I recommend it for everyone who is on a gluten-free diet.
If you’re new to gluten-free living, you’ll learn all you need to stay safe and enjoy your gluten-free lifestyle. If you’ve been gluten free a while, you’ll still learn valuable info and get reminders on what’s key for being gluten free.
Linda and I have been good friends for several years now. I was fortunate to be invited to an event with other gluten-free bloggers and Linda happened to be one of them. As I’ve shared before, truly the best part about participating in that event was meeting Linda and becoming closer “real life” friends over time.
If you follow Gluten-Free Homemaker, you know how much helpful quality content Linda consistently offers there to the gluten-free community week in and week out. We’ve all come to depend upon her blog and all she shares there, but I have to tell you that as terrific is Linda is on her blog, she’s even more wonderful in person! Hopefully, some of you will get to meet her one day.
She’s very active in her local gluten-free support group, the Chesapeake Celiac Support Group of Annapolis, Maryland, so if you’re in that group or in that area, check out the group and look Linda Etherton up! (It’s funny how so often in the blogging world we don’t pay attention to last names. It was several years as a reader before I even knew Linda’s.)
But it’s her Angel Food Cake that all my friends and I rave over. She brought it to one of my gfe retreats for us all to enjoy. It was the best Angel Food Cake I’ve EVER eaten. Period. Yes, that means the best of all Angel Food Cakes—both gluten-free and traditional, gluten-full Angel Food Cakes.
Linda’s Sugar Cookies come in next (remember them when you’re doing your holiday baking!) and her Yellow Cake and Chocolate Cake recipes are not far behind in popularity. She has lots of other main dish recipes that everyone loves, too.
And now I’ll let Linda take it away!
Hi everyone. I’m so happy to be participating in Shirley’s March Muffin Madness because I adore both Shirley and muffins!
These gluten-free Almond Cranberry Muffins were created before I went totally grain free, and they contain a mix of almond flour, sweet rice flour, and starches. The combination gives these muffins a wonderfully light and moist texture.
And although they are not grain free, they are lower in carbs because of the almond flour. They’re perfect for my kids to snack on or grab for breakfast on their way out the door. They can handle more carbs than I can, but I know they’re also getting some healthy fat and protein from these muffins.
Gluten-Free Almond Cranberry Muffins Recipe
Almond Cranberry Muffins (Gluten Free)
Linda of Gluten-Free Homemaker has combined the right flours and starches to create these wonderful light and lovely gluten-free Almond Cranberry Muffins.
- 1 cup almond flour
- ½ cup sweet rice flour
- ½ cup + 2 Tablespoons potato starch
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt (or sea salt)
- ½ cup sugar
- ¼ cup melted coconut oil
- 1 cup almond milk
- 1 teaspoon vanilla extract] (or [homemade vanilla)
- 3 large eggs
- ½ cup dried cranberries or raisins
- Preheat oven to 400F.
- In a large mixing bowl, combine the dry ingredients with a whisk.
- In a small bowl, lightly beat together the almond milk and eggs. Add the vanilla.
- Pour the coconut oil into the dry ingredients and gently mix with a fork.
- Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.
- Stir in the cranberries or raisins.
- Spoon batter into a 12-cup greased muffin tin until cups are almost full.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for five minutes then transfer to a wire rack to cool completely.
Originally published March 14, 2014; updated February 26, 2022.
Cheryl Harris says
They look so light and fluffy–the picture is gorgeous!
Lindsay Ham says
These look and sound perfect. I love a good simple looking muffin every now and then
looks great, thanks for another great recipe
susan reed says
still another delicious treat to try! Forget eggs, we are having muffins tomorrow a.m.
Janet L says
Can’t wait to make and try these!
They look great!
These look great… and I have almost everything needed in my kitchen!
Oooh, these I’m going to try!!
These look simple and delicious! I’m loving all theses muffin recipes!!
They look so soft, as if they’d melt in your mouth and almond cranberry is a favorite combo.
I’ve never tried sweet rice flour but these may have changed my mind.
Looks good. I’m intrigued by the angel food cake you mentioned!
Now I have sweet rice flour on my shopping list.
these look delicious!
I made a few of Linda’s recipes & have enjoyed all of them! Thank you!
Those almond cranberry muffins look delicious! Pinning so I can try them later.
Jennifer Werstein says
Oh yummy!!! I love muffins… Cannot wait to try these!!
These look like they would be perfect with a cup of tea
Cassidy @ Cassidy's Craveable Creations says
All of the recipes I’ve made of yours have been fantastic and these look great as well!
I love Linda’s website – her recipes are delicious! I like using almond flour, since I am gluten intolerant and my husband is diabetic. Now I have another blogger I can add to my list to find more recipes – thank you, Shirley!
I can’t wait to try these yummy looking muffins!
Ronalyn Hurley says
If these are as good as they look, I’m all in!
Ruth M. Henshaw says
Well I am getting quite a collection of muffin recipes and now another one to tempt my taste buds. I love muffins and love baking and sharing them. This one looks so good.
These sound delicious! My list of muffins to make is getting longer….
love muffins and these look so good.
Man, I’ve gone so far the other way I have no rice flour or potato starch in the house! But…I can modify these and I would never have thought of just a simple almond and cranberry combination. It sounds wonderful so thanks in advance for the good eating!
Cindy W. says
These muffins sound wonderful. Thank you for sharing.
Amanda (amethystjean) says
I’ve always wanted to make a dried cranberry muffin because I just can’t get past the tartness of fresh cranberries. These look great. I might add lemon zest though I don’t want to mess with the chemistry, so likely not lemon juice…
This is definitely a keeper! I’m going to use this recipe. Linda is my favorite blogger!
Donna B says
Thanks for sharing your recipes! I have several new ones to try now!
Venessa F. says
I can’t wait to try these!
These look absolutely yummy! I think I’d probably overload with fruit. 🙂
Linda S says
Another great muffin recipe. Thanks, Shirley, for introducing us to another good blogger and thanks, Linda, for sharing your recipe. 😉
They look so fluffy. That is what I really missed. I am going to replace the rice flour by almond flour, I think, or maybe hazelnut flour ( I like it with cranberries) and then I will give them a try.
Mary Tokar says
Thanks for sharing the recipe!
Oh I have to make these for my mom! She is a big cranberry lover! Perfect for Mother’s Day brunch 🙂
Elizabeth Tessing says
They look yummy!
Megan Hart says
I’m not crazy about cranberries, but with golden raisins or maybe dried cherries and this would be delicious!
Michelle Cantwell says
Looks good! Does anyone know if xanthan gum is paleo friendly?
Hi Michelle. No, xanthan gum is not paleo. While this recipe does use almond flour, it also uses sweet rice flour and other non-paleo ingredients.
What a delicious flavor combination!
Ohhh, I am going to make these today. I love to make muffins and my husband who is the gluten free fellow in our family is learning to like muffins and I am learning to like gluten free:)
Pamela Hurlbert says
This sounds like a winner.
so many amazing muffin options
Love Linda! Can’t wait to try these. I have been successful on many of her other recipes.
I love anything with cranberries!
Laurie L says
how well do these keep? fresh or frozen?
I haven’t tried freezing them, and they go pretty quickly around here. They keep at least a few days.
Molly (Sprue Story) says
Beautiful! Lucky kids, to have these muffins for breakfast and snacks. 🙂
Yummy. I might have to try adding some orange zest.
I love almonds and cranberries together. And yes, orange zest would be lovely!
Lewann Rice says
These sound like they would be great for thanksgiving!
Thank you for sharing your recipes!
Tracy Mann says
Looks yummy! Can someone tell me where/what the difference is in rice flour and sweet rice flour. I’ve never seen sweet, but I’m not sure where to look!
Laura O| Petite Allergy Treats says
Sweet Rice flour is another name for “glutinous rice” (not to be confused with glutenous). The flour is stickier and can result in a gummy texture if used in high amounts. Linda pairs it well with a drier almond flour to help things stay together but not gummy either.
Laura O| Petite Allergy Treats says
These really do look light and lovely!
These look so good!
They look great!
Lori Lewis says
Wow, great photos! These look so light & fluffy! Cranberries are a bonus! 🙂 Thanks for the recipe!
Cranberry almond biscotti is one of my faves, these sound like the muffin version 🙂 delish!
I printed this recipe last year and just made them the other day. So good! I wonder how they would be if I replaced the almond milk and sugar with orange juice and orange zest? Any thoughts?
I love the idea of adding orange to these muffins. I think the orange juice substitute would work fine, and orange zest would add great flavor. I don’t know about omitting the sugar, though. Not just because of the sweetness but because of the bulk it ads.