Description
These almond flour corn muffins are soft, tender, lightly sweet, and have that unmistakable cornbread flavor thanks to golden cornmeal, while almond flour keeps every bite wonderfully moist. Perfect alongside soups, chili, barbecue, or simply enjoyed warm with a little butter and honey, these easy muffins come together in just 30 minutes and stay delicious for days. Gluten-free and dairy-free too.
Ingredients
- 2 eggs
- 1 cup unsweetened dairy-free Greek yogurt
- 1/2 cup honey
- 1/3 cup dairy-free butter, melted
- 1 cup cornmeal
- 2 cups blanched almond flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat & Line: Preheat the oven to 350F (175C). Line a regular 12-cup muffin pan with paper liners.
- Whisk Wet Ingredients: In a large bowl, whisk together the eggs, yogurt, honey and melted butter until well combined.
- Add Dry Ingredients: Add the cornmeal, blanched almond flour, baking powder and salt. Mix until everything is fully incorporated and smooth.
- Let Batter Rest: Allow the batter to rest for about 1 minute to give the dry ingredients time to absorb the moisture and hydrate properly.
- Transfer to Muffin Pan: Divide the batter evenly among the prepared muffin cups, filling each liner approximately 3/4 full.
- Bake Until Golden: Bake the batter for 20 minutes, at 350°F: If the muffins start browning too much at the top, tent the muffin pan slightly with aluminum foil.
- Let Cool Before Serving: Remove from the oven and let the muffins cool for a few minutes before serving.
Notes
Eggs: The eggs help to bind the ingredients together as well as add moisture, so make sure to add them in.
Yogurt: I used unsweetened dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsweetened Greek yogurt instead.
Honey: I used honey as a natural sweetener. Alternatively, feel free to use agave nectar, maple syrup, or maple-flavored monkfruit syrup instead.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Cornmeal: Using cornmeal adds the delicious cornbread taste and texture to these almond flour corn muffins, so make sure you don’t skip it.
Almond Flour: I recommend using blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour) for the best texture, as opposed to almond meal (processed whole almonds).
Baking Powder: Baking powder is the only leavening agent in this recipe to help the almond flour corn muffin batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder instead.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer, Muffins
- Method: Baking
- Cuisine: American
