Down South, a warm, freshly-baked muffin is practically a love language. These delightful Almond Flour Cinnamon Muffins are my go-to, capturing all the cozy, comforting flavors of a classic coffee cake but in a perfectly portioned, easy-to-make package. They’re tender, moist, and swirled with just the right amount of cinnamon spice. Whether you’re grabbing one for a quick breakfast on the run or settling in with a hot cup of coffee for a sweet afternoon treat, these muffins are pure bliss.
Ingredients
• 1½ cups / 168g finely ground blanched almond flour
• 1 tablespoon / 12g baking powder
• 1 tablespoon plus 1 teaspoon / 11g ground cinnamon, divided
• 2 large eggs
• ½ cup / 96g granular erythritol
• 2 tablespoons / 28g salted butter, softened
• 1 tablespoon / 15ml heavy whipping cream
• ½ teaspoon / 2.5ml vanilla extract
• ⅛ teaspoon / 0.6ml liquid stevia
Instructions
1. Preheat your oven to 350°F / 175°C. Thoroughly grease a standard 12-well muffin pan or line it with silicone cups.
2. In a small bowl, whisk together the almond flour, baking powder, and 1 tablespoon of the cinnamon. Set this dry mixture aside.
3. In a separate medium-sized bowl, whisk the eggs until lightly beaten. Stir in the erythritol, softened butter, heavy cream, vanilla, liquid stevia, and the remaining 1 teaspoon of cinnamon until the mixture is smooth and well-combined.
4. Gently add the dry flour mixture to the wet . Stir with a spoon or spatula just until the batter is smooth and no flour streaks remain. Be careful not to overmix.
5. Divide the batter evenly among the prepared muffin wells, filling each about three-quarters full. Bake for 12 to 14 minutes, until a wooden toothpick inserted into the center of a muffin comes out clean.
6. Allow the muffins to cool completely in the pan before removing them. This prevents them from crumbling. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information
• Yield: 12 muffins
• Serving Size: 2 muffins
• Calories: 210 kcal
• Net Carbs: 4g
• Fat: 18g
• Protein: 7g
• is an estimate and may vary based on used.
Pro Tips
• for Perfect Muffins
• Use silicone muffin liners for the easiest, stick-free removal every time.
• Ensure your eggs and butter are at room temperature before mixing for a smoother, more uniform batter.
• For a true coffee cake experience, create a simple crumble topping with almond flour, cinnamon, and cold butter to sprinkle on top before baking.
• Avoid overmixing the batter once you combine the wet and dry ; this is the key to keeping the muffins tender and light.
FAQ
Q: Are these almond flour cinnamon muffins keto-friendly
A: Yes, these muffins are perfect for a keto diet. They are made with almond flour and sweetened with erythritol and stevia, resulting in just 4g of net carbs for a two-muffin serving.
Q: How do I store these muffins so they stay fresh
A: Store leftover muffins in an airtight container. They will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Why are my almond flour muffins crumbling
A: To prevent crumbling, it is essential to let the muffins cool completely in the pan before removing them. Baked goods made with almond flour are more delicate when warm. Using silicone liners also helps ensure they come out perfectly.
Q: Can I add a topping to these muffins
A: Absolutely. For a true coffee cake style, you can make a simple crumble topping with almond flour, cinnamon, and cold butter to sprinkle on top of the batter before baking.
