Using almond flour combined with a small amount of gluten-free all-purpose flour, these gluten-free almond muffins are delightfully tender—more like mini cakes than typical muffins. Almond flour brings protein and a rich, nutty flavor while keeping the texture moist. Adding halved grapes creates pockets of jam-like sweetness after baking, making each bite a pleasant surprise.
If you prefer a recipe that uses only almond flour with no additional gluten-free flour, see the Gluten Free Almond Flour Muffins recipe on the same site.
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Yield: Makes 9 muffins
These moist, gluten-free almond muffins with grapes that transform into a jam-like texture while baking are perfect for autumn and make a convenient grab-and-go breakfast.
Ingredients:
- 1/2 cup unsalted butter, at room temperature (or dairy-free spread)
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup blanched almond flour
- 1/4 cup gluten-free all-purpose flour blend
- Zest of 1 orange (grated, no pith)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 teaspoon salt
- 18 black grapes, halved
Instructions:
- Preheat the oven to 400ºF. Grease 9 cups of a muffin pan and set aside.
- In a mixer bowl, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating after each addition until incorporated.
- Add the almond flour, gluten-free all-purpose flour, orange zest, vanilla extract, (and almond extract if using), and salt. Beat on low speed just until combined; avoid overmixing.
- Divide the batter evenly among the 9 muffin cups. Press four grape halves into the top of each muffin cup.
- Bake on the center rack for about 20 minutes, rotating the pan halfway through for even browning. Test for doneness with a toothpick; it should come out clean when muffins are done.
- Cool the muffins in the pan on a wire rack for about 10 minutes, then remove them from the pan and finish cooling on the rack. Serve warm with butter or cream cheese if desired.