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These almond flour muffins are light and fluffy and bake in no time! Naturally low-carb, gluten-free, and grain-free, I love how easily customizable they are.
Want more almond flour recipes? Try almond flour cake, almond flour cookies, and almond flour brownies.
Although I have a few almond flour muffin recipes here (hello, almond flour blueberry muffins, almond flour banana muffins, and almond flour pumpkin muffins), I have yet to create a simple one- until now. These may be my favorite because they taste like any good muffin!
Table of Contents
Why I love this recipe
- Ridiculously simple. Made in just one bowl and ready in 25 minutes, they need just six ingredients to make.
- Perfect texture and flavor. They are light and fluffy and moist in the middle. In terms of taste, they are buttery and sweet with no evident almond flavor.
- Easy to customize. You can jazz them up or flavor them in a plethora of ways.
- Versatile. They make a fabulous snack, dessert, or even a cheeky breakfast!
Ingredients needed
- Almond flour. You must use blanched almond flour, not almond meal. The latter will yield a heavy and dense muffin, much darker in color. Also, choose a good quality almond flour to avoid any grittiness.
- Baking powder. Gives the muffins some rise and fluffiness.
- Salt. Brings out the natural sweetness of the muffins.
- Granulated sweetener of choice. To keep the carbs down, I like allulose or monk fruit sweetener. If you don’t follow a lower carb, you can use coconut sugar, white sugar, or even brown sugar.
- Eggs. Room temperature eggs, not refrigerated ones.
- Butter. Unsalted and melted butter. You can also use melted coconut oil.
- Vanilla extract. Optional, but if you like a subtle vanilla flavor, 1/2 teaspoon is plenty.
- Milk of choice. I used unsweetened almond milk, but use any milk you prefer.
Crumble Topping
- Almond flour and coconut flour. The combination of almond and coconut flour will yield a tender and delicious crumb topping.
- Granulated sweetener of choice. Again, you can use either of the sweeteners used in the muffins.
- Chopped nuts. I used chopped walnuts, but pecans or other nuts are also great.
- Cinnamon. Adds a delicious flavor!
- Melted butter. Obviously, ALL the best crumble toppings are buttery and delicious.
- Powdered sugar icing. I used my keto powdered sugar and mixed it with water, to drizzle over the tops of the muffins. Of course, if carbs aren’t an issue, use standard confectioners sugar.
How to make almond flour muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1—Make the batter. Start by mixing together your almond flour, baking powder, and salt and setting that aside. Add the rest of your ingredients to a large bowl and stir together until smooth and combined. Gently fold through the dry ingredients until just combined.
Step 2- Assemble. Transfer to a 12-count muffin tin covered in muffin liners. If adding the crumble topping, sprinkle 1-2 tablespoons onto the tops of each muffin (there will likely be some leftovers).
Step 3- Bake the muffins for 22-25 minutes, or until a toothpick comes out the center clean. Let the muffins cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Arman’s recipe tips and variations
- Skip the topping. Just be sure to smooth the tops of each muffin to ensure they cook nicely.
- Only use almond flour. Do not substitute the almond flour for another flour. I have not tested this and cannot vouch for the results.
- Make them vegan. Some readers have had success replacing the eggs with an egg replacer. Again, I have not tried it personally, so I cannot vouch for it.
- Add mix-ins. Chocolate chips, pumpkin puree, lemon zest, berries, or shredded zucchini are all fabulous ideas.
- Use liquid sweeteners. Honey and maple syrup can replace the granulated sweetener. Of course, these add extra carbs in the form of natural sugars.
Storage instructions
To store: As muffins are moist in the middle, I recommend you store them at all times in an airtight container in the fridge. They will keep well for one week.
To freeze: Place muffins in a ziplock bag and store in the freezer for up to 6 months.
More ways to use almond flour
Almond Flour Muffins
Ingredients
- 2 1/2 cups almond flour blanched almond flour, not almond meal
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sweetener of choice allulose or monk fruit sweetener
- 3 large eggs
- 1/3 cup butter melted (can also use melted coconut oil)
- 6 tablespoon milk I used unsweetened almond milk
For the streusel topping
- 1/2 cup almond flour
- 2 tablespoon coconut flour
- 1/2 cup chopped nuts of choice I used chopped walnuts
- 1 tablespoon cinnamon
- 3 tablespoon granulated sweetener of choice
- 1/4 cup melted butter
Icing drizzle
- 1/4 cup confectioners sugar
- 1-2 tablespoon water
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
- Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
- In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
- Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
- Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.
Notes
Nutrition
Originally published September 2020, updated and republished April 2024
Oh my!! So moist, with the crunch from the walnuts I used…I’m in heaven! Soooooo good. I also tried your brownie recipe, and yes your content is a must for keto recipes. Thank you and keep the good good coming!
I’ve made these muffins several times now (using 2% milk and regular sugar) and I love them. This morning I made them with a little unsweetened coconut and a few chocolate chips and thought they were scrumptious. We have a family member with Celiac so I am always looking for nut flour based baking and love everything I have tried from this site. Thanks so much.
Didn’t have butter, so substituted olive oil. These muffins are the best!
Hi ,
Jst tried making this recipe but, i used brown sugar & veg. oil. Then, i put cinnamon sugar mixture for topping & it’s yummy not sweet. Thanx for the recipe👍
I love this recipe. I’ve made it several times but I have to ask, where does the 6 Gram of fiber come from? I put this recipe into my fitness pal and the fiber count was less than a gram.
Hi Kalena- Almond flour contains tons of fiber 🙂
Delicate tender and a real treat!
I made these muffins over the weekend and they were just wonderful. They bake up well, the topping is really nice and they are the perfect amount of sweet for us. One of our weekend guests ask that I make them every time he visits. I will.
made these muffins they were fantastic
will make them again
we enjoyed them for breakfast
thank you for sharing
Absolutely loved these!
Hi, Arman, I’m very interested in your recipes. I’m GF, DF, paleo(ish). I avoid tapioca and cassava as I don’t seem to digest them well. I like simple recipes with simple ingredients. I’m trying to find recipes I can make that don’t use a lot of sugar–just a little honey (or maple syrup). Do you have some recipes that would be good for me? Or might you consider developing some? Thank you so much, Valerie
I’ve made these twice. The first time I followed the recipe as written. It was so good. The second time I just wanted to try something different. I added 1t of almond extract and also substituted 1/2 c of the almond flour with ground oats. I filled each muffin tin 1/2 way up with batter and then dropped a small scoop of my sugar free homemade blueberry jam in…covering it up with a little more batter. Wow… it was REALLY good.
My first time making anything with almond flour and it was delicious!!! Added 1 cup zucchini,made half with frozen blueberries and half with chocolate chips. Will be making this again. Thank you for revirgenating me
While I’m an experienced baker, I’m new to the “alternative flour” scene. These had great flavor, and were indeed soft, but they were TOO soft! I take it when you said “sweetener of choice” regular sugar was not the best choice. I used half regular sugar and half dark brown. These tested done, but were almost too soft to remove, and fell apart pretty much. I also had WAY too much batter! May try again with only 2 eggs and less sugar overall. (As I say, my choice of sweetener was probably the issue, but I didn’t have any other granulated sweetener available.)
Made this today with some modifications, turned out great! Best almond muffins ever!!!!
Made these tonight for the first time, following the recipe to the letter and they were OUTSTANDING!
I currently have gestational diabetes and have to watch my carb intake and my husband is doing Keto and he ate 3 in one sitting! They were absolutely perfect!
Fabulous! Thanks, Leah! (And love that, 3 is totally a serving 😉