Fluffy Almond Flour Muffins

These wonderfully light and fluffy almond flour muffins are perfect for breakfast or as a quick and filling snack.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Rest time 20

Total Time 55

Servings muffins

Calories 178kcal

3 large eggs
1 cup sour cream 8 ounces, 240 grams
1 ½ teaspoons stevia glycerite Equals ½ cup or 100 grams of sugar; see notes below
1 teaspoon vanilla extract
1 tablespoon orange zest
1 ½ cups superfine almond flour 6 ounces, 168 grams
Pinch sea salt
½ teaspoon baking soda

Preheat the oven to 325°F. Line a muffin pan with 10 foil liners and grease the liners well.
In a medium bowl, whisk the eggs, sour cream, stevia, vanilla, and orange zest.
Mix in the almond flour with a rubber spatula, then whisk until the batter is smooth and free of lumps. Mix in the sea salt and baking soda.
Using a 4-tablespoon scoop, divide the thin batter evenly among the muffin liners.
Bake until the tops of the muffins are golden and a toothpick inserted in their center comes out clean, 20-25 minutes.
Cool the muffins in the pan on a wire rack for 20 minutes, then serve. You can lightly dust the muffins with a powdered sweetener to make them prettier.

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight, not volume.
These muffins are not very sweet. Increase the sweetener to equal ¾ cup (150 grams) of sugar if you like your muffins sweet.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, gluten-free baking powder instead.
The orange zest is an important ingredient. I tried making this recipe with and without it, and there's a big difference in flavor. If you decide to skip it anyway, I recommend increasing the vanilla extract from 1 teaspoon to 1 tablespoon.
It's best to use foil or parchment liners, not standard paper liners. It's been my experience that these muffins sometimes stick to paper liners, even well-greased ones, but they don't stick to greased foil or parchment liners.
You can store these muffins in an airtight container in the fridge for up to 4 days. Gently reheat them in the microwave to take the chill off, 10 seconds per muffin at 50% power. These muffins also freeze well in freezer bags for up to 3 months.