My brand new gluten free toasted pecan crumb topped muffins are pure melt-in-your-mouth deliciousness, y'all. Cassava flour and almond flour form the base that gets jazzed up with cream cheese, vanilla, and brown and granulated sugars. An easy, 2-minute gluten free crumb topping with toasted pecans takes these muffins to next-level yumminess that's perfect for sharing with those lucky enough to be loved by you. Oh, and they're made almost entirely in a blender for optimal easy-peasy breeziness.Yep and yay...
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Say Hello to Your New Go-To Make-Ahead Gluten Free Blender Muffins, Ya'll...
If you're a regular reader of this blog, then you know that I don't really consider myself a baker. Nope. I'm more of a savory home cook. But, I do love me a tasty baked treat from time to time. And, since I got my shiny new blender a few weeks ago, I've been excited to try my hand at making a gluten free blender muffin recipe.
I knew that blender muffins were all the rage on Pinterest some time ago. But, I've only seen the flourless variety, or those that use oats. And this mostly grain free stomach of mine just can't do oats anymore. So, I decided to go with my old faithful cassava flour and almond flour combination. And then do it up with a topping that crumbled like the old gluten-filled bakery ones I used to love soooo much had.
Once these thoughts starting flowing, I put away all of my baking anxiety and got myself busy in the kitchen. I had NO idea how they were going to turn out, and even if they were going to see the blog-light of day.
And to be honest, I was a little worried at first when I tasted them warm. They were a bit chewy, and not at all what I was looking for in a crumbly muffin. I was sooo disappointed, y'all!!
They were still cooling when it came time for me to cook dinner. So, I decided to give them the fair and honest chance they deserved. I forgot all about them as I cooked dinner. Then, I let them cool completely, and stored them in an airtight container overnight.
And, what happened the next morning when I finally tasted them made me straight pick up the phone. And scream "I'm a baker, I'm a baker, I'm finally a baker," into the answered call. So, I've unknowingly created the perfect make ahead gluten free toasted pecan crumb top muffins that I'm now going to use for every potluck event for like the next 5 years. Yep.
How to Make Gluten Free Toasted Pecan Crumb Top Muffins for Your Potluck Entertaining Enjoyment
Start the gluten free toasted pecan crumbled top muffins by making the topping, and setting it aside in the bowl. Preheat the oven, and line a 12-piece muffin tin with liners. If you have another muffin tin, line six of the 12 spaces to bake two batches, as this recipe makes about 18 muffins.
Now, cream the butter, sugar and cream cheese in your blender with a few pulses:
And it will look like this when it's ready:
Add egg, vanilla, and half-and-half:
Pulse the wet ingredients, then add the cassava flour and almond flour. Pulse again until well-incorporated. (The mixture will be very thick.)
Now, stir the toasted pecans into the batter:
And, use a tablespoon scoop or spoon to fill the muffin liners halfway with batter. Finally, distribute the topping evenly over the batter, and bake:
And use every ounce of restraint you have in you once you pull the hot gluten free toasted pecan crumb top muffins out of the oven, y'all!! Please!!
They're going to be too chewy at first, even though they're going to taste like a million dollars. Trust me!! So, they need to cool all the way, then be placed into an airtight container overnight to achieve the bakery-like texture that these super-flavor gluten free muffins really deserve. Yep.
And then when it's time, get ready for your eyes to roll straight into the back of your head with joy!! They crumble like a gluten muffin crumbles, y'all!! And the taste lives up to the awesome, this-doesn't-taste-gluten-free-at-all texture like a champ. The brown sugar and white sugar form an oh sooo sweet flavor symphony, while the invisible cream cheese lends its velvety note throughout each bite. Oh, and the topping...it'll make you want to stand up and sing and dance. Yep. It's just that good.
These muffins are also grain free. But, I honestly don't think anyone on planet Earth would know their grain-and-gluten-free status unless you told them. So, don't. And then get the props you deserve from everyone who eats them AFTER the fact. Yep.
Share these gluten free toasted pecan crumb top muffins with those who go out of their way for you, too, every now and again. And see y'all on the yum side...
Oh, and P.S., I'm partnering with Yummly to host a giveaway for the Kitchenaid K400 blender!! Yay!! Enter here until 11/29/19 at 9pm for your chance to win!!!
Gluten Free Toasted Pecan Crumb Top Muffins
For the Pecan Praline Streusel Topping
- 2 ounces toasted pecans
- ⅓ cup cassava flour
- ½ cup brown sugar
- 3 tablespoons salted butter, melted
For the Gluten Free Pecan Praline Cream Cheese Muffins
- Preheat oven to 350 degrees F.
- Line a 12-muffin tin with muffin liners. Line another tin with 6 liners. Set aside.
- Stir the topping ingredients together in a bowl. Set aside.
- Pour the cream cheese, butter, granulated sugar, and brown sugar into a blender.
- Pulse until incorporated, about 45 seconds, using a silicone spatula 1 to 2 times to scrape down the sides of the blender pitcher.
- Add the egg, half-n-half, and vanilla to the blender.
- Pulse until incorporated, another 30 to 45 seconds. Use spatula again, if needed.
- Pour the cassava flour, almond flour, baking soda and baking powder into the blender pitcher.
- Pulse for 45 to 60 seconds, until well-incorporated, using the spatula if you need it.
- Fold the rest of the toasted pecans into the batter.
- Use a cookie scoop to scoop the batter into the liners to about the halfway mark.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 18 to 24 minutes, or until a toothpick inserted into the center of the muffin comes back clean.
- Cool in pan for 10 minutes, then transfer muffins to a baking rack until completely cool.
- Store in an airtight container for up to 3 days.