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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
Delicios
Thank you very much for this recipe. We all enjoyed it.
These muffins are great
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake keto! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Hi there
I am watching my cholesterol and only used 1 egg and added 1/2 cup buttermilk substitute for the other two eggs. I did not make topping just the muffin. The muffins fell apart and crumbled. Any suggestions i would love to hear. Thank you
Hi Jane- I’m not surprised they didn’t turn out, you changed some key ingredients. I haven’t tried this any other way besides as written.
5 Stars is not enough…
I FINALLY found an Almond Flour recipe that actually turns out!!! I used olive oil instead of coconut oil, added some frozen berries in half the batch and chocolate chips in the other half then baked them in Halloween silicone trays and they turned out PERFECTLY (after the suggested 22 minutes of Convection bake)! Will definitely be making these again AND AGAIN!!!
Hello there, your recipe sounds wonderful and delicious. I was wondering if I could replace butter/coconut oil with avocado oil.
I greatly appreciate your response.
Regards,
I haven’t tried but you can experiment and see
This is my 2nd try at this recipe; first time, the crumble came out like mush…anyway; I used cold, cubed butter, instead of melted and the result was a beautiful crumble top. I would send you a picture if I could, that’s how proud of them I am. But they will be gone by tomorrow, as they were, the last time I made them.
Kudos for a great, low-carb muffin! Thanks.
This was my first experience with almond flour; (looking for a low carb snack.)
They didn’t last two days in my house!
I could not get my topping to “crumble.” I’ve made streusel topping before using cold, cubed butter. Do you think this would work?
Also; is it necessary to grease the muffing pan if you’re using paper liners?
This will be a regular muffin snack in our house. Thanks!
My boyfriend warned me not to make this recipe again because they were so good that he literally couldn’t stop eating them! I made the pumpkin version of this muffin, so I just replaced two tablespoons of milk with a couple tablespoons of pumpkin puree, and I added chocolate chips. They stayed moist and delicious for days! I’m going to attempt a second version of these muffins again this weekend.
Going to make these, but have a question. Do these need to be refrigerated after the first day.
Making for two and just wondering how long the keep! TIA
Hi Melody- I generally tend to do this (there is two of us too) and just let them sit at room temp for abit before enjoying.
You have the best recipes. All of your recipes that I have tried turned out so good. Today I made the almond muffins with the streusel and they turned out beautifully. Patsy
Can I make these in a muffin top pan? Being shallow, what do I do for liners? Or are there muffin top pan liners? Or do I have to use liners? Thank you for any info.
Carol Eve
I don’t see why not- just be sure to grease them very well 🙂
I made these dairy-free by using coconut oil instead of butter in both the batter and the topping. I skipped the glaze and added a teaspoon of cinnamon to the batter. They turned out delicious! These are the best healthy muffins that I’ve tried. The family didn’t even notice that they were different. A big hit with everyone. I look forward to making these again and playing with the variations.Thank you!
Just made these muffins they are delicious I did add a tablespoon of cinnamon these are truly the best muffins ever and I used almond milk as my milk