They’re naturally wheat-free, simple enough for a beginner and ready in under 40 minutes. There’s something very comforting about a muffin that smells of apples and cinnamon while it bakes, and it gets even better with a crumbly, buttery streusel on top. These muffins use almond flour instead of wheat flour, which gives them a moist, tender crumb and a gentle nutty flavour. Whether you’re packing a lunchbox or making breakfast a little nicer, they come together in one bowl with a few basic ingredients. Here’s how to make them in five easy steps.
For about 10 to 12 muffins, you’ll need 2½ cups of fine almond flour, 3 eggs, ⅓ cup of maple syrup or honey, ¼ cup of melted butter or coconut oil, ¼ cup of milk, 1 teaspoon of vanilla, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, 1½ teaspoons of cinnamon and a pinch of salt. Add about one cup of finely diced apple, roughly one medium apple. Bring the eggs and milk to room temperature, since cold ingredients make the batter heavy and slow to rise.
Heat your oven to 175°C (350°F) and line a muffin tin with paper cases. In a large bowl, whisk the eggs, maple syrup, melted butter, milk and vanilla until smooth. In another bowl, mix the almond flour, baking powder, baking soda, cinnamon and salt. Fold the dry mix into the wet until just combined, then gently stir in the apple. Don’t overmix. Almond flour batter is thicker and stickier than regular muffin batter, and that’s exactly how it should look.
This is the part everyone loves. In a small bowl, mix ¼ cup of almond flour, 2 tablespoons of rolled oats or chopped nuts, 2 tablespoons of brown or coconut sugar and 1 teaspoon of cinnamon. Rub in 2 tablespoons of cold butter with your fingertips until the mixture looks like coarse, damp crumbs. For a dairy-free version, use cold coconut oil instead. Chill it for five minutes if it feels too soft. The cold butter is what makes the topping crumbly rather than greasy.
Spoon the batter into the paper cases, filling each about three-quarters full, and smooth the tops lightly with the back of the spoon. Sprinkle a generous spoonful of streusel over each one and press it in gently so it stays put. Bake for 22 to 25 minutes, until the tops are golden and a toothpick pushed into the centre comes out clean. If the streusel browns too fast, cover the tin loosely with foil for the last few minutes.
Almond flour muffins are delicate when hot, so let them rest in the tin for 10 minutes before lifting them onto a wire rack. They’ll firm up as they cool. Keep them in an airtight container at room temperature for two days, or in the fridge for up to five. They also freeze well for a couple of months. Swap in pears for apples, add raisins or chopped walnuts, or use a pinch of nutmeg, depending on what’s in your kitchen. This article is intended for general informational and culinary purposes only. Results can vary with the almond flour brand, oven and apple variety. These muffins contain tree nuts, eggs and, depending on the version, dairy, so they aren’t suitable for people with those allergies. Check labels carefully if you need to avoid gluten, and consult a doctor or dietitian if you’re managing diabetes or other health conditions.
