Gluten-Free Cranberry-Pecan Muffins

Name: Gluten-Free Cranberry-Pecan Muffins
Prep time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: Cooking spray or 12 paper liners; 1 cup almond flour; 1 cup brown or white rice flour; 1/2 cup tapioca starch; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon fine salt; 1/3 cup packed dark brown sugar; 2/3 cup whole-milk plain yogurt (not Greek); 2 large eggs; 4 tablespoons unsalted butter (1/2 stick), melted; 2 teaspoons pure vanilla extract; 1/2 cup sweetened dried cranberries; 1/2 cup chopped toasted pecans, plus more for garnishing; Salted butter, for serving

Cranberries Pecans Breakfast Yogurt Nuts Muffins Easy

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12 muffins Easy

Total: 35 mins Active: 20 mins

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Ingredients (15)

Cooking spray or 12 paper liners
1 cup almond flour
1 cup brown or white rice flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt
1/3 cup packed dark brown sugar
2/3 cup whole-milk plain yogurt (not Greek)
2 large eggs
4 tablespoons unsalted butter (1/2 stick), melted
2 teaspoons pure vanilla extract
1/2 cup sweetened dried cranberries
1/2 cup chopped toasted pecans, plus more for garnishing
Salted butter, for serving

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Nutritional Information

Calories253
Fat14.03g
Saturated fat3.69g
Trans fat0.16g
Carbs28.44g
Fiber2.01g
Sugar10.49g
Protein4.86g
Cholesterol42.95mg
Sodium168.64mg
Nutritional Analysis per serving (12 servings) Powered by

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Gluten-free muffins made with a mix of almond flour, rice flour, and tapioca starch, plus butter, dark brown sugar, and yogurt. Dried cranberries and toasted pecans add a seasonal touch that makes these perfect for holiday brunches.

What to buy: Almond flour (also known as almond meal) is available at well-stocked markets.

by Kim Laidlaw

Instructions

1Heat the oven to 400°F and arrange a rack in the middle. Spray a standard 12-cup muffin pan generously with cooking spray or line with paper liners.
2In a bowl, whisk together the almond flour, rice flour, tapioca starch, baking powder, baking soda, and salt.
3In another bowl, whisk together the sugar, yogurt, eggs, melted butter, and vanilla.
4Add the dry ingredients to the wet ingredients and stir until smooth. Stir in the cranberries and pecans.
5Divide the batter among the muffin wells and sprinkle with additional pecans. Bake until golden brown, about 15 minutes.
6Let cool for about 10 minutes in the pan on a rack, then remove and let cool slightly. Serve warm with plenty of butter.

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