Gluten-Free Muffins with Red Berries
Category: Desserts | Serves: 12 Muffins
These gluten-free muffins are a delicious treat, perfect for any occasion, and especially ideal for those avoiding gluten. Soft and light, these muffins are infused with the earthy flavor of rice flour and chestnut flour, complemented by the sweet-tartness of red berries like cranberries. The result is a moist, fluffy bite that’s both satisfying and wholesome. Whether you’re hosting a tea party or just craving a sweet snack, these muffins are sure to please!
Ingredients
| Ingredient | Quantity |
|---|---|
| Black rice flour | 200g |
| Chestnut flour | 120g |
| Cornstarch (Maizena) | 100g |
| Butter | 50g |
| Greek yogurt | 200g |
| Whole milk | 160g |
| Eggs | 2 |
| Sugar | 150g |
| Baking powder (gluten-free) | 5g |
| Red berries (cranberries) | 150g |
Instructions
| Step | Details |
|---|---|
| 1. Prepare the Berries | Start by rinsing the red berries under cold water. Place them in a bowl and cover them with warm water to soften. Set aside for later. |
| 2. Mix the Wet Ingredients | In a separate large mixing bowl, whisk the eggs and sugar with an electric mixer until the mixture is light, fluffy, and pale. |
| 3. Add Butter | Melt the butter and let it cool slightly before incorporating it into the egg-sugar mixture. Continue to whisk until fully combined. |
| 4. Combine the Dry Ingredients | Sift together the black rice flour, chestnut flour, cornstarch, and gluten-free baking powder. Gradually add this dry mixture to the wet ingredients while whisking to avoid lumps. |
| 5. Add Milk | Slowly pour in the whole milk, continuing to whisk until the batter is smooth and homogeneous. The batter should be thick but pourable. |
| 6. Fold in the Berries | Drain the softened red berries well. Gently fold them into the batter with a spatula, ensuring they’re evenly distributed. |
| 7. Prepare the Muffin Tin | Line a 12-cup muffin tin with paper cupcake liners. Using a spoon or a ladle, fill each muffin cup with the batter, ensuring they’re all evenly filled. |
| 8. Bake | Preheat the oven to 180°C (350°F). Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly domed. |
| 9. Cool & Serve | Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Let them cool completely before serving. Enjoy! |
Tips & Variations
- Flour Substitutes: If you prefer, you can substitute the chestnut flour with almond flour or another gluten-free flour blend.
- Sweetness: Feel free to adjust the sugar to your liking. You can reduce the amount if you prefer a less sweet muffin.
- Berry Options: While cranberries are a great choice for this recipe, you can use other berries like blueberries or raspberries as well for a fun variation.
- Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
These muffins are a perfect blend of textures and flavors, from the soft crumb to the burst of sweet-tart berries in every bite. They are not only gluten-free but also incredibly easy to make, making them a fantastic choice for those new to gluten-free baking. Whip them up for a delightful treat at breakfast, tea time, or as an afternoon snack—your friends and family will love them!
