Almond Flour Muffins
Tender, naturally sweet muffins made with almond flour, sweetened with honey, and leavened with baking soda for a delicate crumb. These are gluten-free, protein-rich, and perfect for breakfast or a light snack. The almond flour creates a moist interior with a gentle nuttiness, while the honey adds subtle caramel notes.
Steps
Before you start
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
- Bring eggs to room temperature (about 20 minutes)
- Have all dry ingredients measured and ready to avoid overmixing
Combine dry ingredients
- In a medium bowl, whisk together the almond flour, baking soda, and fine sea salt until well combined and no lumps remain.
- Set aside.
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Ready when: Dry mixture is homogeneous with no visible streaks
Tip: Almond flour can clump; break up any lumps against the bowl's side with the whisk to ensure even baking soda distribution
Mix wet ingredients
- In a large bowl, whisk together the room-temperature eggs, honey, melted butter, vanilla extract, and Greek yogurt until smooth and well blended.
- The mixture should be light and combined, about 1 minute of whisking.
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Ready when: Mixture is homogeneous with no visible streaks of honey
Tip: Room-temperature eggs emulsify better and create a more cohesive batter; cold eggs can cause the batter to separate
Fold in dry mixture
- Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined.
- Stop folding as soon as no flour streaks are visible; do not overmix.
- The batter should be slightly thick but pourable, about 20–30 seconds of folding.
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Ready when: No dry flour streaks visible; batter is just combined
Tip: Overmixing almond flour batter toughens the crumb; fold only until the dry ingredients disappear
Fill muffin cups
- Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full (roughly 3 tablespoons or ¼ cup batter per cup).
- Use an ice cream scoop for even portions.
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Ready when: Each cup is filled to just below the rim
Tip: Even portioning ensures even baking; if using paper liners, dampen them slightly so they don't peel away from the muffins
Top with almonds (optional)
- If using sliced almonds, sprinkle a small pinch of almonds on top of each muffin (about 1 teaspoon per muffin).
- Gently press them in so they adhere.
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Ready when: Almonds are distributed evenly across all muffins
Tip: Pressing almonds in slightly prevents them from flying off during baking
Bake muffinsOven 350°F / 175°C
- Place the muffin tin in the preheated 350°F (175°C) oven and bake for 20–22 minutes, until the tops are light golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
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Ready when: Golden-brown tops; toothpick inserted in center comes out clean or with a few moist crumbs
Tip: Almond flour muffins can brown quickly on top; if the tops are browning too fast after 15 minutes, loosely tent the tin with foil to slow browning
Cool in tin and remove
- Let the muffins cool in the muffin tin for 10 minutes.
- This allows them to set slightly and firm up so they don't break when removed.
- Then transfer each muffin to a wire rack to cool completely.
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Ready when: Muffins are cool enough to handle without burning your fingers
Tip: Removing them too early will cause them to fall apart; the 10-minute rest is essential for almond flour muffins, which are delicate
Good to know
Tips
- Blanched almond flour (white, finely ground) produces the best texture and most delicate crumb; avoid almond meal, which is coarser and less refined
- Room-temperature eggs and honey mix more smoothly into the batter, preventing curdling or lumps that create dense spots
- Do not open the oven door during baking; the sudden temperature drop can cause the muffins to collapse
- These muffins are naturally gluten-free and lower in refined sugar than traditional muffins, making them ideal for grain-free or lower-carb diets
Make ahead
Batter can be mixed up to 2 hours ahead and refrigerated in an airtight container; bake directly from the cold batter, adding 1–2 minutes to the baking time. Baked muffins can be frozen for up to 3 months.
Storage & reheating
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Reheat in a 300°F (150°C) oven for 5–7 minutes. Freeze in an airtight freezer bag or container for up to 3 months; thaw at room temperature or reheat in a 300°F oven for 8–10 minutes from frozen.
Substitutions
- plain Greek yogurt, full-fat → sour cream or plain full-fat yogurt. Use the same amount; sour cream will make the crumb slightly denser but with a subtle tang
- honey → pure maple syrup or agave nectar. Use the same amount; maple syrup adds a deeper flavor, while agave is more neutral
- vanilla extract → almond extract. Use only 1 teaspoon to avoid overpowering the almond flavor; this intensifies the nuttiness
- unsalted butter, melted → coconut oil or ghee. Use the same amount; coconut oil adds subtle tropical notes, while ghee provides rich nuttiness
