WHY THIS MUFFINS WITH ALMOND FLOUR RECIPE WORKS
For muffins with complex almond flavor and contrasting textures, we started by spraying a mini-muffin tin with baking spray with flour. The flour in the helped the sides of the cakes rise along with the center, preventing doming. We then stirred together almond flour, sugar, all-purpose flour, and egg whites. We opted for granulated sugar, which doesn't totally dissolve in the egg whites, to ensure a pleasantly coarse texture. Once these ingredients were whisked together, it was just a matter of stirring in nutty browned butter and baking the cakes.
GATHER YOUR INGREDIENTS
- 5 tablespoon unsalted butter
- ¾ cup (3 ounces) finely ground almond flour
- ½ cup plus 1 tablespoon (4 ounces) sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon table salt
- ⅓ cup (3 ounces) egg whites (3 to 4 large eggs)
MUFFINS KEY EQUIPMENT
BEFORE YOU BEGIN YOUR MUFFINS
For the almond cake, you'll need a 24-cup mini-muffin tin for this recipe. Because egg whites can vary in size, measuring the whites by weight or volume is essential. Baking spray with flour ensures that the cakes bake up with appropriately flat tops; we don't recommend substituting vegetable oil spray in this recipe. To enjoy the crisp edges of the muffins, eat them on the day they're baked; store leftovers in an airtight container at room temperature for up to three days.
INSTRUCTIONS
For resulting perfect muffins with almond flour, adjust oven rack to middle position and heat the oven to 375 degrees. Generously spray 24-cup mini-muffin tin with baking spray with flour. Melt butter in 10-inch skillet over medium-high heat. Cook, stirring and scraping skillet constantly with a rubber spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes. Immediately transfer butter to a heatproof bowl.
Whisk almond flour, sugar, all-purpose flour, and salt together in the second bowl. Add egg whites. Using a rubber spatula, stir until combined, mashing any lumps against the side of the bowl until the mixture is smooth. Stir in butter until incorporated. Distribute batter evenly among prepared muffin cups (cups will be about half full).
Bake until edges of the muffins are brown, and tops are golden for about 14 minutes, rotating muffin tin halfway through baking. Remove the tin from the oven and immediately invert wire rack on top of the tin. Invert rack and tin; carefully remove the tin. Turn cakes right side up and let cool for at least 20 minutes before serving.
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