Gluten Free Cranberry Cheesecake Muffins

Gluten free Cranberry Cheesecake Muffins 1

Leftover cranberries? Yes, yes, I always buy too many this time of year too. However, it is a very good thing because there are about a zillion delicious ways to use them up.

My kids are big cream cheese fans, so I will share one of my mun recipes. Keep in mind this is low sugar, so it will not be a super dessert-y muffin.

Gluten Free Cranberry Cheesecake Muffins

  • 1.5 cup stewed cranberries
  • 1/3 cup brown sugar
  • 1/3 cup olive oil
  • 1/2 tablespoon gelatin
  • 2 eggs
  • 1.5 cup all purpose gluten free flour mix
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 8oz brick cream cheese
  • 1/4 cup powdered sugar

Gluten free Cranberry Cheesecake Muffins 2

First, head over to the Cranberries Stewed with Orange Essence recipe and make your cranberry sauce. Or, just use the sauce you have.

Preheat oven to 325°F.




Sift together flour, baking powder, cinnamon, and gelatin. In a separate bowl mix eggs, sugar, oil, and cranberry sauce by hand. Then add your dry ingredients and fold in.

Line a muffin pan with cupcake liners to prevent sticking.

For cream cheese muffins mix one 8oz package cream cheese and 1/4 cup powdered sugar with a eggbeater. Fill muffin cups 1/3 way with muffin batter. Dollop 2 tablespoons of cream cheese whip on top of batter in each muffin cup. Then add muffin batter to muffin cups until 3/4 full. This should easily make a baker’s dozen.

Bake 18-22 minutes. Let set and cool at least 20 minutes.

Got cranberries? Go nuts!

Cranberries Stewed with Orange Essence

Tart & Tasty Homemade Cranberry Sauce

Cranberry Clementine Crumble

Cranberry Tequila Sunset

newsletter banner