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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
How do I measure 0.67 cup butter melted (can also use melted coconut oil)???
That is 1/3 cup 🙂 Yes melted coconut oil works too.
Actually that’s 2/3 cup. (0.5 would be a half cup for reference)
There isn’t any flavoring! No cinnamon, no vanilla, no citrus, no banana – ??
These are all optional flavor boosters 🙂
Do they have to be iced?
Nope 🙂
This is the best recipe for a baked good that I have tried in a year! Thank you. Renee
Great recipe! I’ve made it multiple times and the muffins always turn out delicious!
Thanks, Roseann!
I’ve made this muffin recipe in multiple ways: instead of sweetener using bananas and walnuts, or blueberries. Never need to use the topping- too sweet for me. I love a great basic recipe that I can change up based on the ingredients in my kitchen. Thanks!
yummy!
Recipe looks good but no goid if there are NO QUANTITY’S of ingredients.
Do you grease the tin or the muffin liners?
Just personal preference with my muffin tin 🙂
Great recipe…only put half of stevia..next time no sweetner..love the idea of bananas instead…l added some unsweetened coconut & blueberries…no need for topping!
Thanks for the feedback, Barbara!
When measuring butter do you melt if first and then measure?
Oh my goodness, I made these today and they are delicious! The only thing I changed is that I used 1 1/4 cup almond flour and 1/3 cup coconut flour rather than all almond flour in the muffin. Delicious 😋
D-Lish-Us
WoW
Moist, too!
First time I’ve tried this recipe, as I’m new at keto baking. I added a few good drops of almond extract to batter then, after baking, topped with a thin cream cheese frosting. Seriously…after refrigerating overnight, these muffins were as tasty and moist as ANY muffin I’ve ever had… yes super MOIST!!!
This is my go-to favorite recipe for quick simple versatile healthy almond muffins, I can add peanut butter, dark chocolate the list is endless and the very best bit, I can air-fry them in my Ninja double basket air fryer and they are ready in 16 mins, what’s not to love, thank you for yet another great recipe x
Thank you, Jacqueline!
Just did it. Really simple and great recipe! Thank you for sharing!!!!!!
Best almond flour muffin recipe ever.
fabulous…so simple