I knew these were going to be good when I caught myself standing next to the oven just waiting for that almond smell to get stronger. 😍
I’ve always thought almonds work better in muffins when you actually give them a chance to show up. So I used almond flour in the batter, added a little almond extract, and finished everything with sliced almonds.
Making the batter takes about 10 minutes, which is perfect when you want something homemade without spending half the morning in the kitchen.
As those sliced almonds turn golden in the oven, they add a little crunch to the tops while the muffins stay soft underneath. And that almond smell…..it gets everywhere.
I had one while it was still warm, and honestly, that was probably a mistake…..because suddenly having just one didn’t seem like enough. 😂
These are simple enough for breakfast, but I’d happily put one next to my afternoon coffee too.
If you’re in the mood for more nutty bakes, try my Almond Biscotti or Maple Walnut Cookies next.
Why Use Almond Flour in These Muffins?
The almond flour gives the muffins their subtle nutty flavor while keeping the texture soft and tender.
I like pairing it with all-purpose flour rather than relying on almond flour alone. It gives the muffins enough structure while still letting the almond flavor come through.
The almond extract then adds another layer of flavor without making the recipe complicated.
How to Get Golden Almond Topping
For that pretty golden finish, spread the sliced almonds evenly over the muffin batter before baking.
Try to keep the almond slices mostly on the surface rather than pushing them into the batter. They toast as the muffins bake, giving the tops a light crunch while the centers stay soft.
A Few Things to Keep in Mind
- Measure the flour carefully: Add the all-purpose flour and almond flour as listed so the batter has the right consistency.
- Mix gently: Once the dry ingredients are added, mix only until everything is just combined.
- Don’t skip the sliced almonds: They add the crunch that makes the tops more interesting.
- Check before removing: The muffins should be golden, and a toothpick inserted into the center should come out clean.
Baking Tip: Sprinkle the sliced almonds evenly over the batter so you get some on every muffin instead of having most of them concentrated in the middle.
Almond Muffins Recipe
Ingredients
Equipment
Method
- Add the milk and eggs to a mixing bowl.
- Add the melted butter and sugar, then mix until smooth.
- Add the vanilla extract and almond extract, then mix well.
- In a separate bowl, whisk together all the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Divide the batter evenly among the lined muffin cups.
- Sprinkle sliced almonds over the tops of the muffins.
- Bake at 180°C (350°F) for 18–22 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Serve and enjoy.
Nutrition
Tried this recipe?
Let us know how it was!What Gives These Muffins That Homemade Bakery Look?
I think it comes down to the sliced almonds sitting across the tops.
They give the muffins a little texture and make each one look finished without making them feel overly decorated.
The lightly golden tops also help. Once the muffins come out of the oven, those toasted-looking almond slices make them look like something you’d spot in the display case at a local bakery.
Easy Ways to Change Things Up
- Add lemon zest: A little fresh lemon zest can add a bright note alongside the almond flavor.
- Try orange zest: Orange and almond work nicely together if you want a slightly different flavor.
- Add a simple glaze: Drizzle a thin vanilla glaze over the cooled muffins for a sweeter finish.
- Add berries: Fold in a small amount of berries if you want some fruit alongside the almond flavor.
- Try almond flakes: Use thinner almond flakes on top if you prefer a more delicate crunch.
Soft in the middle, crunchy on top, and just enough almond flavor to make every bite interesting.
How to Store Almond Muffins
- Room Temperature: Keep completely cooled muffins in an airtight container for 2–3 days.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Wrap each cooled muffin individually and place them in a freezer-safe bag or container for up to 2 months.
- Before Serving: Thaw frozen muffins at room temperature and warm slightly if desired.
Frequently Asked Questions
- Can I make these muffins without muffin liners?
Yes. You can grease the muffin tin before adding the batter if you prefer not to use paper liners. - Can I make these muffins in a mini muffin pan?
Yes, but the smaller muffins will need less baking time. Check them earlier than the stated baking time. - Can I serve these muffins warm?
Yes. Let them cool in the pan for a few minutes first, then transfer them to a wire rack. They can be enjoyed warm. - Can I add the optional sugar to the almond topping?
Yes. The recipe includes 1 tablespoon of granulated sugar as an optional topping.
If you’ve made these Almond Muffins, I’d love to hear how they turned out! Don’t forget to leave a rating and share your thoughts in the comments below. 💌
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.