Almond Muffins Recipe

Fluffy, moist, and nutty almond muffins recipe made with a mix of almond flour and all-purpose flour. Perfect for breakfast, brunch, or a homemade treat.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Homemade Baking

Prep Time: 10

Cook Time: 20

Resting Batter: 10

Total Time: 40

Servings: muffins

Calories: 210kcal

Cost: $6

Equipment

1 12-cup muffin tin Light-colored metal preferred for even browning
12 Paper liners Keeps muffins fresh and easy to remove
1 Large mixing bowl For folding wet and dry ingredients
1 Rubber spatula For gentle mixing
1 Wire whisk For combining dry ingredients
1 set Measuring cups & spoons Both dry and liquid
1 Kitchen scale For precise flour measurement

Ingredients

1 ½ cups All-purpose flour Provides structure
½ cup Almond flour Adds nutty flavor & moisture
¾ cup Granulated sugar Sweetness balance
2 teaspoon Baking powder Helps muffins rise
½ teaspoon Salt Enhances flavor
⅓ cup Melted butter Makes muffins tender
2 large Eggs At room temperature
1 cup Whole milk At room temperature
1 teaspoon Almond extract Intensifies almond flavor
½ teaspoon Vanilla extract Rounds flavor
⅓ cup Sliced almonds Optional topping
2 tablespoon Honey Optional natural sweetness

Instructions

Preheat oven to 375°F (190°C).
Line muffin tin with paper liners.
In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, and salt.
In another bowl, whisk melted butter, eggs, milk, almond extract, and vanilla extract.
Gently fold wet mixture into dry mixture until just combined. Do not overmix.
Divide batter evenly among muffin cups.
Sprinkle sliced almonds on top of batter.
Bake for 18–20 minutes, or until golden brown and a toothpick inserted comes out clean.
Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition