The small heat of cardamom. The warmth of ginger and cinnamon. Pears dripping juice. These muffins have all those tastes, along with the molasses hint from teff flour, the nuttiness of almond flour, and the hearty taste of sorghum.
Plus, they're gluten-free!
Gluten-free muffins are not only easy to make, but they might also be better than muffins made with gluten. You know how standard recipes for muffins insist that you stop stirring as soon as the flours are mixed into the liquids? That’s because you need to be careful about over-activating the gluten and thus making the muffins tough.
Without any gluten? No worries.
(We bake by weight in our kitchen and we strongly recommend you do, too for the greatest accuracy. However, if you would like to convert these metric measurements into cups, try this conversion chart: http://www.realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/)
Gluten-Free Cardamom Brown Butter Muffins
10 Tbsp unsalted butter
1 large D'Anjou pear, grated
1 tsp cardamom
1/2 tsp cinnamon
1/2 tsp fresh ginger, minced
3 oz almond flour
3 oz sorghum flour
2 1/4 oz teff flour
2 oz potato starch
1 3/4 oz arrowroot powder
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp kosher salt
6 1/2 oz coconut palm sugar
2 large eggs
5 1/4 oz whole-fat plain yogurt
5 1/4 oz buttermilk
3/4 cups toasted walnuts
Prepare to bake. Preheat the oven to 350°. Grease a muffin pan or line with muffin liners.
Brown the butter. Heat a skillet over medium-high heat. Add the butter and let it melt, then bubble, then brown, swirling it around once in awhile. Do not let the butter burn. Turn off the heat.
Add the pear and spices. Add the grated pear, cardamom, cinnamon, and ginger to the brown butter. Stir until the ingredients are coated and heated through. Set aside.
Combine the dry ingredients. Combine the flours with the potato starch and arrowroot powder in a large bowl. Whisk until fully combined. Add the baking soda, baking powder, salt, and coconut sugar. Whisk.
Mix the liquids. Whisk the eggs, yogurt, and buttermilk until fully combined. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix with a rubber spatula until the ingredients are mostly combined. Add the pear mixture and crumble the walnuts into the muffin batter. Stir until everything is fully combined.
Bake the muffins. Fill the muffin tins 2/3 full with the batter. Bake until the muffins are browned and a knife goes through cleanly, about 25 minutes.
Cool the muffins. Let muffins to cool in the tins for 5 minutes, then transfer to a cooling rack for at least 15 minutes before serving.
Shauna James Ahern is considered one of the most authoritative sources of gluten-free living. Her popular site, glutenfreegirl, was named one of the best food sites by Gourmet.com, Bon Appetit.com, and The London Times. Her cookbook, Gluten-Free Girl and the Chef: A Love Story in 100 Tempting Recipes (Wiley and Sons), co-written with her husband, Daniel Ahern, was named one of the best cookbooks of 2010 by The New York Times.