Description
Deliciously soft and nutty, these Almond Muffins are perfect for breakfast or as a delightful snack.
Ingredients
Scale
- 2 cups almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup softened unsalted butter
- 1 cup milk (or almond milk)
- 1 teaspoon vanilla extract
- Sliced almonds (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with butter.
- In a large bowl, combine 2 cups of almond flour and 1 cup of all-purpose flour. Add 1 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Stir until the mixture is well-combined.
- In another bowl, whisk together 2 large eggs, 1/2 cup of softened butter, 1 cup of milk, and 1 teaspoon of vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry, using a spatula to combine until just mixed. Be cautious not to overmix; a few lumps are perfectly fine.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Optionally, sprinkle sliced almonds on top for added crunch.
- Bake for around 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be light golden brown on top.
- Let them cool in the tin for a few minutes before transferring to a wire rack.
Notes
For variations, consider adding cinnamon, chocolate chunks, or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: almond muffins, baking, breakfast, snacks, easy recipes