This is the best gluten free muffin recipe. I know that sounds like hyperbole, and maybe it is, but I stand by it 🙂
- Origin of the best gluten free muffin recipe
- How to store leftovers
- What gluten free flour to use
- Effect of longer or shorter oven times
- The recipe
These little pecan mini muffins aren’t as fluffy as their larger counterparts. Their appeal lies in the caramelization that happens on the bottom that adds a little chew to the muffin along with the nutty richness of the pecans.
Oh, and did I mention how easy they are to make? The steps are literally “melt better, then mix everything into the butter.” Boom, your batter’s done and ready to go into the muffin pan!
Origin of the best gluten free muffin recipe
I got this recipe from my mom. It was one of her signature sides at dinner parties – easy to make, easy to rave over. Not a very wild origin, I grant you, but it’s true. 🙂
If you’re looking for a satisfying “make ahead” dinner, these can fit in very nicely as they don’t need to be served piping hot.
For example, for a simple lasagna meal of lasagna + salad + pecan mini muffins, you can put the lasagna together earlier and keep it in your fridge until it’s time to pop it in the oven for dinner. These pecan mini muffins can also be made earlier and put in an airtight container until dinner. Combine these two with a simple spinach salad and you have a nice homemade dinner for even a larger group or family.
How to store leftovers
As far as storing any leftovers, you can keep them for a couple days in an airtight container. To avoid the risk of mold growth, I recommend the freezer over the refrigerator. Baked goods generally do quite well in the freezer.
Frankly, though, I doubt you’ll have many leftovers to worry about. After all, this is the best gluten free muffin recipe – you’ll probably have to worry more about not eating them all at once 😉
What gluten free flour to use
I made these using King Arthur Measure-for-Measure Gluten Free Flour mix. It already has the xanthan gum in it, so you don’t need to work about calculating amounts.
I have made it with other Gluten Free Flour mixes, but so far this one has worked the best for me.
Effect of longer or shorter oven times
I have the time listed as 11-15 minutes, depending on your oven. When I took them out at 11 minutes, they were chewy and soft after cooling. When I waited a bit longer to about 14 minutes, they cooled to a slightly drier but still chewy interior and a harder exterior. Both tasty, so it’s more personal preference.
I recommend removing them from the muffin tin as soon as possible and transferring them to a cooling rack. While Gluten Free muffins can be harder to remove, especially when hot, I found that using a very narrow jar spatula to loosen them around the edges and then the bottom worked beautifully.
On to the recipe!
Gluten Free Pecan Mini Muffins
- Mini-muffin baking pan
- Jar spatula (optional)
- ⅓ cup Butter
- 1 cup Brown sugar
- 2 Eggs
- ½ cup Gluten free flour blend I used King Arthur 1-to-1. If you use a blend without xanthan gum included, make sure to add the amount indicated on the flour packaging.
- 1 cup Pecans (chopped)
- 1 tsp Vanilla extract
- Preheat your oven to 350°F/175°C.
- Melt the butter.
- Add all remaining ingredients to butter.
- Pour batter into pre-greased mini-muffin pan, filling each cup ½ full.
- Cook 10-15 minutes or until toothpick inserted into muffin comes out clean.
- Transfer from muffin pan to cooling rack. (I find using a jar spatula to loosen the sides helps a lot)
If you’d like more recipes for these same specific dietary issues, head to these pages for all our gluten free recipes, soy free recipes, and shellfish free recipes. For our full list of recipes, please visit our complete recipe list. For our full list of reviews of allergen free food and related products, please visit our review page.