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 Nuts Muffins Easy

Save (25)

Rate

12 muffins Easy

Total: 35 mins Active: 20 mins

0 Ratings

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

Try Amazon Fresh

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

Get fresh food news delivered to your inbox

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.

Load Comments

Recommended from Chowhound

Handcrafted Chocolate Bonbons at Stick With Me Sweets

(01:45)

Video from Cities

At her NYC chocolate shop Stick With Me Sweets, Susanna Yoon (formerly of Per Se) makes edible miniature works of art. These colorful, marbleized, portable chocolate domes are packed with the flavors and textures of some of Susanna’s favorite desserts, which include a kalamansi meringue pie, and the vero, a silver blue bonbon that houses a mix of sea salt caramel and crunchy pecan bits. In the words of the chef, handcrafted chocolate is the sweetest way to tell somebody “stick with me”.