:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/-RCL3CYepaAptGuRkRIz/18a13d56b6b15267b1608fe4d96c2c.jpg "Gluten-Free Cranberry-Pecan Muffins")
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.
Ingredients
- baking spray
- 1 Cup almond flour
- 1 Cup brown or white rice flour
- 1⁄2 Cup tapioca starch
- 21⁄2 teaspoon baking soda
- 1⁄3 Cup packed dark brown sugar
- 2⁄3 Cup whole milk plain yogurt
- 2 large eggs
- 4 tablespoon unsalted butter melted
- 2 teaspoon 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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Directions
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.
In a bowl, whisk together the almond flour, rice flour, tapioca starch, baking powder, baking soda, and salt.
In another bowl, whisk together the sugar, yogurt, eggs, melted butter, and vanilla.
Add the dry ingredients to the wet ingredients and stir until smooth. Stir in the cranberries and pecans.
Divide the batter among the muffin wells and sprinkle with additional pecans. Bake until golden brown, about 1 minutes.
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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