Almond muffins are a delicious and nutritious breakfast or snack option. Made with ground almonds and almond extract, these muffins are a great source of protein and healthy fats.
They have a soft, moist texture and a sweet, nutty flavor that is sure to satisfy your taste buds.
Whether you’re looking for a gluten-free treat or simply want to enjoy the goodness of almonds, these muffins are a perfect choice. So why not indulge in a guilt-free snack and try these delectable almond muffins today?
We love making almond muffins and one of our favorite flavors is almond. We make these basic almond muffins all the time and they are so easy to vary using whatever else we have in the cupboards at the time. The muffins are moist and rich with a subtle almond flavor and I added some sliced almonds on top before baking.
The muffins turned out delicious, but after tasting them I think fresh raspberries folded into the batter before baking would be a great idea as well.
When we are in Umbria, I bake casual rustic desserts like these muffins throughout the week for our farmhouse guests so I will be working on some new recipes like this one to take back with us over the next month or two.
I liked these muffins and will certainly make them again, but I will add either raspberries or blueberries to the batter next time so I’m including that option in the recipe.
How do You Make Almond Muffins?
A lot of people make almond flour muffins but we simply use our typical muffin mix with some ground almonds and almond essence added before topping with flaked almonds.
Can You Vary This Almond Muffins Recipe?
This almond muffin recipe is so simple to vary to add other flavors. You could add a sprinkle of poppy seeds to create almond poppy seed muffins, add dried cherries to make cherry almond muffins, or blueberries for delicious almond blueberry muffins.
Those are the ones we make often! You could even add some cocoa powder in place of some of the flour to make chocolate almond muffins or add some lemon zest and lemon juice instead of the almond extract to make lovely, light lemon almond muffins.
But, these muffins are delicious just as they are. light and fluffy and full of that glorious almond flavor. They are perfect for breakfast, an after-school snack, or just a sweet treat whenever we need one. Plus, they taste quite healthy too! I have also written an article on Almond Chicken a Nutty Twist on a Classic Dish.
What Equipment Do You Need to Make These Basic Muffins?
You will no doubt have most of the equipment you need for this recipe at home already but, in case it helps, here are the things we use to bake these cakes at home:
- A 12-hole muffin tin
- Paper cake cases
- A mixing bowl
- A wooden spoon
- Measuring spoons
- A wire rack
These are pretty much staples for baking in any home kitchen and once you have them you won’t need to replace them often. You can get more from this video.
Almond Muffins Ingredients
- 2 eggs
- 120ml vegetable oil
- 250ml semi-skimmed milk
- 1 tsp almond extract
- 250g caster sugar
- 300g self-raising flour
- 100g ground almonds
- Flaked almonds
Preheat oven to 180C/Gas 6.
Line muffin trays with paper cases. You can either use two muffin tins or bake a dozen muffins before doing the rest.
Mix the wet ingredients in a large mixing bowl adding all the dry ingredients apart from the flaked almonds. Mix well.
Divide the mixture between the muffin cases and top with a sprinkle of flaked almonds
Bake in the center of the oven for 15 minutes until risen and golden brown on top.
Leave to cool on a wire rack.
When completely cool, add some water to the icing sugar and stir until you have a nice, icing consistency, and drizzle over the muffins.
Leave to set and enjoy.
How Should I Store These Almond Muffins?
Once prepared, store these muffins in the refrigerator. If you would like to enjoy a warm muffin, you can either reheat it in a toaster oven or slice it in half and reheat it in a frying pan on the stovetop.
Are These Almond Muffins Low Carb?
The original recipe is not, BUT I recently tried substituting the maple syrup with Lakanto Maple Syrup and it worked perfectly! I used Cronometer to check the net carbs using this method and each muffin comes out to 3g net carbs (total carb – fiber – sugar alcohol). Click here to see the nutrition info.
You Can Find The Full Recipe Below. If You Make This Recipe, Please Rate And Review It In The Comments, Or Share It With Me.
So, if you’ve ever made an almond flour recipe and had issues with the final product holding together, leaching out the oils or butter, or not rising properly and holding its shape, a likely culprit is that you are using the coarser almond meal, instead of almond flour.
Egg replacers like chia or flax eggs typically make almond flour baked goods soggy. I don’t recommend using an egg replacer in this recipe for this reason.
Frosting: The main difference between cupcakes and muffins lies in the use of frosting. While muffins do not feature frosting, the creamy, sweet whipped topping is a cupcake staple.
More Ideas For You
- Smooth Almond Cream The Perfect Topping For Your Desserts
- How to Make Almond Ice Cream?
- Toasted Almond Ice Cream – A Deliciously Nutty Treat