Almond Muffins
Soft, nutty, and beautifully fragrant, these Almond Muffins are a delightful treat perfect for breakfast or an afternoon snack. Made with wholesome ingredients like buttermilk for an irresistibly tender crumb and infused with a double dose of almond flavor from almond extract and crunchy sliced almonds, these muffins offer a perfect balance of sweetness and texture. Quick and easy to make with just 15 minutes of prep time, they bake to a golden perfection in under 20 minutes. Topped with lightly toasted almond slices for an added crunch, these muffins are as visually appealing as they are delicious. Whether enjoyed warm from the oven or stored for later, these homemade almond muffins are a must-try for any muffin lover. Perfectly portioned, they’re ideal for busy mornings or as an impressive addition to your brunch spread!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.75 cup Buttermilk
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with butter.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the sugar and melted butter and whisk until well combined.
Add the eggs, vanilla extract, and almond extract to the sugar mixture and whisk until the mixture is smooth and creamy.
Gently stir in the flour mixture, alternating with the buttermilk, and mixing just until incorporated.
Be careful not to overmix the batter.
Fold in the sliced almonds, reserving a few for topping the muffins.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
Sprinkle the reserved sliced almonds on top of the batter in each muffin cup.
Bake in the preheated oven for 16-18 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your almond muffins warm, or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 162.6 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 520 mg | 40% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
