Almond Flour Chocolate Chip Muffins

Moist and decadent, these Almond Flour Chocolate Chip Muffins are a game-changer for anyone looking for a delicious gluten-free treat.

With the perfect balance of sweet and savory, these muffins are packed with rich chocolate chunks and a delicate nutty flavor from the almond flour.

A perfect breakfast or snack!

Ready Time

45 mins

Yields

9 servings

Ingredients

3 large eggs
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon pure vanilla extract
1 3/4 cups almond flour
1/2 cup semi-sweet chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (180°C) and line a 9-cup muffin tin with paper liners.

In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth.

Add the softened butter and whisk until well combined.

In a separate bowl, whisk together the almond flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a thick batter forms.

Fold in the chocolate chips.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. If you want an extra-domed muffin top, make sure to fill the liners about 3/4 of the way full.

Don’t overmix the batter, as almond flour can be delicate.

Use high-quality chocolate chips for the best flavor. If you don’t have unsalted butter, you can use salted butter and omit the additional salt called for in the recipe.

For an extra boost of almond flavor, toast some sliced almonds in a 350°F oven for 5-7 minutes and sprinkle on top of the muffins before baking.