Almond Flour Corn Muffins
These delicious Almond Flour Corn Muffins are sweet, buttery, and made from wholesome ingredients. These muffins are naturally gluten-free and can be enjoyed with breakfast, or paired with a savory chili or soup.
Servings: 12 muffins
Calories: 288kcal
Equipment
- Mixing bowl
- Whisk
- Rubber Spatula
- 2-ounce scoop optional
- 12-count muffin pan
- Muffin liners
Ingredients
- 1 ¼ cup Cornmeal gluten-free if needed (190 g)
- 1 ¾ cup Blanched almond flour (165 g)
- 2 teaspoon Baking powder gluten-free if needed
- 1 teaspoon Baking soda
- ½ teaspoon Sea salt reduce to ¼ teaspoon or use unsalted butter if you are sensitive to salt
- 1 cup Full fat plain Greek yogurt or full fat sour cream (240 g) - see post for dairy-free recommendations
- 2 Egg
- ½ cup Honey use ⅓ cup for less sweet muffins
- ½ cup Salted butter melted
Instructions
- Preheat oven to 350 F. Line muffin tin with muffin liners, and set aside.
- In a medium mixing bowl, combine almond flour, cornmeal, baking powder, baking soda, and salt. Whisk together and set aside.
- In a large mixing bowl, combine wet ingredients (yogurt, eggs, butter, and honey) and whisk together until smooth.
- Pour the dry ingredients into the large bowl with the wet ingredients. Stir together until well-incorporated but avoid over-mixing.
- Using a slightly overfilled 2-ounce scoop, divide the cornbread mixture into the lined muffin wells. Aim to divide the batter as evenly as possible. If some wells are overfilled, they will take longer to bake and may sink when cooling (not a problem if the batter is evenly divided). Alternatively, use a level 2-ounce scoop and make 14 muffins to ensure they are all perfectly even in size (smaller muffins will take about 14-16 minutes to fully bake).
- Bake for 16-18 minutes (17 minutes was perfect for my oven), or until the tops are golden and the muffins can be pierced in the center with a toothpick that comes out cleanly. Serve warm with honey and butter.
Notes
Scroll up for ingredient notes, possible substitutions, and recipe tips.
Nutrition
Serving: 1muffin | Calories: 288kcal | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 337mg | Potassium: 97mg | Fiber: 3g | Sugar: 13g | Vitamin A: 277IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg
