Gluten-Free Cranberry-Pecan Muffins
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.
- 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
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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