Gluten-Free Cranberry-Pecan Muffins
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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
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
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.
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.
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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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