Moist and Nutty Almond Muffins
[The British Kitchen] Butter-Free Almond Muffins: Deliciously Moist and Nutty (Almond Muffin)
I’ve made these Almond Muffins without butter, using oil instead, and incorporating almond flour to create a version that’s a bit lighter and wonderfully nutty. Enjoy this guilt-free treat!
Muffin Batter Ingredients- 60g Vegetable oil (recommend neutral-flavored oils like canola or grapeseed)
- 70g Sugar
- 1 Egg (room temperature)
- 70g All-purpose flour (or cake flour)
- 25-40g Finely ground almond flour (adjust to your preference)
- 70g Milk (room temperature)
- 3g Baking powder
Cooking Instructions
Step 1
In a bowl, combine 60g of vegetable oil and 70g of sugar. Whisk them together until the sugar is dissolved. It’s best to use oils with a light flavor, such as canola or grapeseed oil, rather than strongly flavored ones like olive oil, as the oil’s aroma can affect the muffin’s taste. Ensure your oil has a mild scent.
Step 2
Add 1 room-temperature egg to the mixture and gently whisk until well combined and emulsified. Continue mixing until the yolk and white are fully incorporated.
Step 3
Sift 70g of all-purpose flour and 3g of baking powder into the bowl. Add 25g of finely ground almond flour. If you desire a richer, nuttier flavor and aroma, feel free to increase the almond flour to 30g or even 40g. Gently mix until just combined and no dry flour streaks remain. Be careful not to overmix, as this can lead to tough muffins.
Step 4
Finally, pour in 70g of room-temperature milk and mix gently until you achieve a smooth batter. The batter should be neither too thick nor too thin. Spoon the prepared batter into muffin liners, filling them about 70-80% full. Sprinkle a generous amount of sliced almonds on top. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Enjoy your delicious homemade almond muffins!
