Almond Flour Muffins
A light and fluffy muffin that is low in carbs and gluten free; if that is what you are into.
Equipment
- 1 12-count muffin tin
- 12 muffin tin liners
Ingredients
- 2½ cups almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 3 large eggs
- ⅓ cup butter melted
- 6 tablespoons milk
Streusel topping
- ½ cup almond flour
- 2 tablespoon coconut flour
- ½ cup walnuts chopped - or use what you like
- 1 tablespoons cinnamon
- 3 tablespoons granulated sugar
- ¼ cup butter melted
Icing drizzle
- ¼ cup confectioners sugar
- 1-2 tablespoons water
Instructions
- Preheat oven to 350℉
Streusel topping
- add all the ingredients in a medium bowl, mix until everything comes together and set aside.
Muffins
- In a medium bowl, add the almond flour, baking powder and salt. Mix well and set aside. In another medium bowl add the sugar, eggs, milk and melted butter, whisk together until smooth.
- Slowly add the dry ingredients to the wet ones. Fold them in until combined. I take ice cream or cookie scoop and distribute the dough evenly between all 12 cups. They were filled to the top of the paper muffin cups. Sprinkle each with the streusel topping.
- Place in the preheated oven for 22-25 minutes, or until a toothpick comes out clean. Remove from the oven and let sit for 10 minutes. Remove muffins to a wire rack to completely cool.
- Once they are cooled, make the icing and drizzle over the top of each muffin. Store in an airtight container in the fridge for a week or wrap each in saran wrap and place in a freezer bag for 2-3 months.