Gluten-Free Cranberry-Pecan Muffins Recipe Recipe

Name: Gluten-Free Cranberry-Pecan Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oven to 400 degrees F and arrange a rack in the middle.
2
Spray a standard 12-cup muffin pan generously with cooking spray or line with paper liners.
3
In a bowl, whisk together the almond flour, rice flour, tapioca starch, baking powder, baking soda, and salt.
4
In another bowl, whisk together the sugar, yogurt, eggs, melted butter, and vanilla.
5
Add the dry ingredients to the wet ingredients and stir until smooth.
6
Stir in the cranberries and pecans.
7
Divide the batter among the muffin wells and sprinkle with additional pecans.
8
Bake until golden brown, about 15 minutes.
9
Let cool for about 10 minutes in the pan on a rack, then remove and let cool slightly.
10
Serve warm with plenty of butter.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray or 12 paper liners, 1 cup almond flour, 1 cup brown or white rice flour, 1/2 cup tapioca starch, and more.

Yes, Gluten-Free Cranberry-Pecan Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Cranberry-Pecan Muffins Recipe

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