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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.

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Ingredients

number of servings
1
  • baking spray Added to
  • 1 Cup almond flour Added to
  • 1 Cup brown or white rice flour Added to
  • 12 Cup tapioca starch Added to
  • 212 teaspoon baking soda Added to
  • 13 Cup packed dark brown sugar Added to
  • 23 Cup whole milk plain yogurt Added to
  • 2 large eggs Added to
  • 4 tablespoon unsalted butter melted Added to
  • 2 teaspoon pure vanilla extract Added to
  • 12 Cup sweetened dried cranberries Added to
  • 12 Cup chopped toasted pecans plus more for garnishing Added to
  • salted butter for serving Added to
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Directions

35 min.
1. Step

Heat the oven to 400°F and arrange a rack in the middle. Spray a standard 2-cup muffin pan generously with cooking spray or line with paper liners.

2. Step

In a bowl, whisk together the almond flour, rice flour, tapioca starch, baking powder, baking soda, and salt.

3. Step

In another bowl, whisk together the sugar, yogurt, eggs, melted butter, and vanilla.

4. Step

Add the dry ingredients to the wet ingredients and stir until smooth. Stir in the cranberries and pecans.

5. Step

Divide the batter among the muffin wells and sprinkle with additional pecans. Bake until golden brown, about 1 minutes.

6. Step

Let 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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