Cinnamon Muffins

    yield: 12 muffins (2 per serving)
    prep time: 10 minutes
    cook time: 14 minutes

    In the South, we love any and all muffins, sweet and savory. These muffins remind me a bit of coffee cake. They are delicious and so easy to make. They are great for breakfast on the go, and they would even make a nice dessert with a fresh cup of coffee.

    • 1½ cups finely ground blanched almond flour
    • 1 tablespoon baking powder
    • 1 tablespoon plus 1 teaspoon ground cinnamon, divided
    • 2 large eggs
    • ½ cup granular erythritol
    • 2 tablespoons salted butter, softened
    • 1 tablespoon heavy whipping cream
    • ½ teaspoon vanilla extract
    • 1/8 teaspoon liquid stevia

    1. Preheat the oven to 350°F. Grease a standard-size 12-well muffin pan.

    2. In a small bowl, whisk together the almond flour, baking powder, and 1 tablespoon of the cinnamon; set aside.

    3. In a medium-sized bowl, whisk the eggs, then add the erythritol, butter, cream, vanilla extract, stevia, and remaining 1 teaspoon of cinnamon and stir until the ingredients are well combined. Slowly add the flour mixture, stirring with a spoon, until the batter is smooth.

    4. Pour the batter into the prepared muffin pan, filling each well about three-quarters full. Bake for 12 to 14 minutes, until a toothpick or tester inserted in the middle of a muffin comes out clean.

    5. Allow the muffins to cool completely before removing them from the pan. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.


    Using silicone muffin cups is my favorite way to ensure that these muffins don’t stick.