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almond flour topped with streusel topping and whole almonds
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5 from 1 vote

Easy Almond Flour Muffins

Simple and light Almond Flour Muffins with Almond Flour Streusel Topping
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: International
Servings: 6 muffins
Author: Madhavi


  • Oven


Muffin Batter -

  • 1 ¼ cup almond flour
  • ¼ cup sugar ( you can use white, brown sugar or coconut sugar)
  • 2 small eggs, at room temperature ( or use flax eggs - 2 tbsp flax seed meal + 5 tbsp water) see note
  • 1 teaspoon pure vanilla extract
  • teaspoon salt
  • 2 ½ tablespoon butter, melted
  • 3 tablespoon milk of your choice ( use plant based milk for dairy free)
  • 1 teaspoon baking powder
  • 1 tablespoon chocolate chips optional
  • 6 whole almonds ( optional)

Streusel Topping -

  • ¼ cup almond flour
  • ¼ cup finely chopped nuts ( I used almonds)
  • 1 ½ teaspoon cinnamon powder
  • 1.5 - 2 tablespoon sugar ( I used light brown sugar)
  • 1 ½ tablespoon melted butter


  • If you are using flax egg - mix 2 tbsps flax seed meal with 5 tbsp water. Mix and set a side for 10 minutes. The mixture will become gooey and thick.
  • Preheat the oven to 350 F or 180 C.
  • In a bowl add almond flour, salt and baking powder and mix it.
  •  In another bowl add melted butter, eggs ( or flax eggs), milk, sugar and vanilla extract. Whisk it well to combine.
  • Add the almond flour mixture to the wet ingredients. Fold in the dry ingredients to the wet ingredients until combined. Add chocolate chips and gently fold in.
  • Line the muffin tray with liners. Evenly distribute the muffin batter to each liner.
  • In a small bowl add the melted butter, almond flour, cinnamon, nuts and sugar. Mix it till it forms a crumbled mixture. Taste the mixture and if needed adjust the sugar.
  • Add the streusel topping to the muffin batter and top it with a whole almond (optional).
  • Bake at preheated oven at 350 F or 175 C for about 20 - 22 minutes or tooth pick inserted comes out clean. Mine were done by 20 minutes.
  • Once done, let it cool in the muffin tray for ten minutes. Then transfer to a wire rack to cool completely.
  • Enjoy these tasty almond flour muffins for breakfast, snack or as a dessert.


1 - We need two small eggs in this recipes. But if the eggs are large use 1.5 eggs.
2 - Eggs and milk need to be at room temperature. 
3 - Muffins stays fresh for up to a week in the refrigerator.
4 - You can skip the chocolate chips. I added just a handful.