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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
Horrible, gritty dry tasteless
If I grease the muffin tin do I still need to use liners?
I’d recommend it.
These were delicious, one of the better almond flour recipes I have used. I added a mashed banana and chocolate chips and they turned out great. Thanks for this!
I had some almond flour which I had never used that was about to expire so I went online to look up some recipes and found your site. I tried this muffin recipe as well as the 4-ingredient almond flour cake recipe. For the muffins, I just used the crumb topping rather than adding the icing drizzle and they had just the right amount of sweetness and were also moist and perfect. Both recipes are excellent! My husband, who has the sweet tooth in the family, loved them and he had no idea they were made with almond flour. This was my first experience baking with almond flour and I am looking forward to trying out more of your recipes as I don’t want to waste this flour! I’m sure I’ll be purchasing more!
Thank you loved them!! Delicious
when you say 197 cal per muffin does that include the streusel topping and icing drizzel?
Yes it does!
Made these today, yummy. Added blueberries and turned out great.
Glad to find a low carb muffin.
Will definitely be making again.
Wonderful – such a hit in the family. I didn’t have powdered sugar, so did not make the icing drizzle. I love the fact that I can be gluten free, relatively lower carb and have foods that taste amazing. Thank you Arman, for sharing your creative genius with the world!
Thank you for this excellent bass recipe that I can modify for food sensitivities! The texture and taste is absolutely delicious. I am so happy that I found your recipes so I can bake for my family again.
Any chance you could do a chocolate muffin recipe?
Already have some on my site! 🙂
Delicious. Definitely will make them again!
I’m doing my best to “lean” gluten free for health reasons. I made this recipe almost to the tee. I reduced the sugar a bit. Let me tell you these muffins are to die for! I wish I could attach photos. LOVE them! Another fabulous and successful recipe by Big Mans world ☺️
Delicious! Holy cow I can’t believe how good these are!
Excellent recipe. Used monk fruit for the sugar substitute. Did not use any toppings because I had an itch for chocolate chip muffin. Worked out great
Made these muffins for the first time tonight and they are amazing! I had to substitute pecan flour for a small amount of the almond flour, but it had no effect. They are soft and moist. I didn’t even put the glaze on them; they are sweet enough without it. I’ll have to drizzle some on for my kids though.😉 Great recipe!
Followed the recipe exactly and the muffins turned out very well.