Fluffy Almond Flour Muffins

Four almond flour muffins in a muffin pan.

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These wonderfully light and fluffy almond flour muffins are perfect for breakfast or as a quick and filling snack.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Rest time 20

Total Time 55

Servings muffins

Calories 178kcal

Author Vered DeLeeuw

Ingredients

3 large eggs
1 cup sour cream 8 ounces, 240 grams
1 ½ teaspoons stevia glycerite Equals ½ cup or 100 grams of sugar; see notes below
1 teaspoon vanilla extract
1 tablespoon orange zest
1 ½ cups superfine almond flour 6 ounces, 168 grams
Pinch sea salt
½ teaspoon baking soda

Instructions

Preheat the oven to 325°F. Line a muffin pan with 10 foil liners and grease the liners well.
In a medium bowl, whisk the eggs, sour cream, stevia, vanilla, and orange zest.
3 large eggs, 1 cup sour cream, 1 ½ teaspoons stevia glycerite, 1 teaspoon vanilla extract, 1 tablespoon orange zest
Mix in the almond flour with a rubber spatula, then whisk with a hand whisk until the batter is smooth and free of lumps. Mix in the sea salt and baking soda.
1 ½ cups superfine almond flour, Pinch sea salt, ½ teaspoon baking soda
Using a 4-tablespoon scoop, divide the thin batter evenly among the muffin liners.
Bake until the tops of the muffins are golden and a toothpick inserted in their center comes out clean, 20-25 minutes.
Cool the muffins in the pan on a wire rack for 20 minutes before serving. Don't eat them hot - their texture improves as they rest. You can lightly dust them with a powdered sweetener to make them prettier.

Video

Notes

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight, not volume.
These muffins are not very sweet. Increase the sweetener to equal ¾ cup (150 grams) of sugar if you like your muffins sweet. Sweetness is a personal preference. Use these amounts as a guide and adjust to taste.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, aluminum-free baking powder instead.
The orange zest is an important ingredient. I tried making this recipe with and without it, and there's a big difference in flavor. If you decide to skip it anyway, I recommend increasing the vanilla extract from 1 teaspoon to 1 tablespoon.
It's best to use foil or parchment liners, not standard paper liners. These muffins sometimes stick to paper liners, even well-greased ones, but they don't stick to greased foil or parchment liners.
You can store these muffins in an airtight container in the fridge for up to 5 days. Gently reheat them in the microwave to take the chill off, 10 seconds per muffin at 50% power. These muffins also freeze well in freezer bags for up to 3 months.
Flavor variations: Mix ¼ cup of dark chocolate chips or blueberries into the batter, and also scatter a few on top of each muffin. To minimize the risk of the blueberries sinking, use small blueberries, dry them completely, and toss them in a teaspoon of cornstarch.

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