Warm, cheesy, and tender, these almond flour muffins are the kind you’ll want to keep on repeat. The almond flour gives them a rich, slightly nutty flavor that feels special, while the gooey cheese makes them perfect with soup, chili, or even breakfast. They’re naturally gluten-free and low carb, but what you’ll really notice is how soft and delicious they are fresh from the oven.
The Secret’s in the Almond Flour
Cheesy almond flour muffins are tender, savory, and full of melted cheese. They’re the kind of muffins you can set out with a pot of chili or sneak for breakfast, and nobody at the table is going to ask if they’re “gluten-free.” They’ll just ask for seconds. Almond flour gives them a slightly nutty flavor and softer texture than muffins made with regular flour, and as a bonus, they’re naturally low carb.
I can tell you how much I love these muffins, but don’t just take my word for it. A reader recently wrote:
Featured reader review
“Holy COW!! These are outstanding!! I subbed full fat yogurt for the sour cream and added fresh rosemary and parsley. I also used softened butter as it whisked in well. I will use a silicone muffin pan on my next go round as the stuck to my metal pan after baking but even so—they taste soooo cheesy good!! Company worthy for sure.”
Shannie
I couldn’t agree more—the herbs sound amazing, and now I’m tempted to try her version myself.
I’ve been baking with almond flour for years now, almond flour bread, and cheesy sausage balls are my favorites, and every single time I serve one of those recipes, people are surprised when I tell them what they’re made with. These muffins get that same reaction. They don’t taste like a substitute. They taste like a really good muffin.
Why almond flour works so well here
Almond flour makes these muffins moist and tender, never crumbly or dry. It also makes them a little more filling than your average muffin, which means they’re great to keep on hand. You can bake a batch, freeze half, and warm them up whenever you need a quick side or snack.
And they’re easy to customize. Stir in chives for freshness, switch to pepper jack for a kick, or fold in some cooked bacon if you want something more breakfast-y. If you’re after a heartier texture, almond meal works too, though I usually reach for super-fine almond flour for a lighter bite.
You don’t need a long shopping list either. Almond flour, eggs, and sour cream are the base, and from there it’s all about the cheese. Cheddar and mozzarella are great, but honestly, use whatever you have. Check the recipe card for the full list of ingredients, but those three are what give these their texture and flavor.
Easy Steps, Big Payoff
You can make a batch of low-carb cheesy muffins in less time then it takes your oven to pre-heat and no mixer is needed. Here are the three easy steps:
- Whisk the dry ingredients.
- Whisk the wet ingredients.
- Stir it all together with the cheese, and bake.
That’s it. No mixer, no long prep time, just cheesy muffins in about 20 minutes.
Once they’re cool, stash them in an airtight container or the freezer. They’ll last for weeks, and a quick warm-up in the toaster oven brings them right back to life.
We’ve been eating them on repeat with soup during chilly Carolina evenings. I even tried a batch with bacon (thanks to a reader suggestion), and now I can’t stop making them that way for breakfast.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Cheesy Almond Flour Muffins (Low Carb, Gluten-Free)
Ingredients
- 3 cups almond flour
- ½ teaspoon salt
- 2 tablespoon baking powder
- 4 eggs
- ⅔ cup sour cream
- 8 tablespoons butter melted
- 1 ½ cup cheddar cheese shredded
Instructions
- Preheat oven to 400º and spray 15 cups of a muffin tin with cooking spray.
- In a medium bowl, whisk together almond flour, salt and baking powder.
- In a separate bowl, whisk together eggs, sour cream and butter until very well combined. Add to dry mixture and stir until just combined. Stir in cheese.
- Spoon into muffin tins and bake for 12 minutes
Video
Barbara’s Tips + Notes
- Try adding cooked bacon or sausage for a great breakfast or brunch option.
- Don’t over mix the batter or they can get heavy.
- These are low carb and gluten free!
- Feel free to change out the cheese for what you have on hand. Pepper jack would add a nice kick to go with the cheese.
- Chop up chives and add them to the batter for another savory ingredient.
- To make a batch for later, bake the muffins as directed. Allow them to cool completely. Place them in an airtight container and they will be good up to 3 months. Reheat them in a toaster oven when you’re ready to enjoy one.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Shannie says
Holy COW!! These are outstanding!! I subbed full fat yogurt for the sour cream and added fresh rosemary and parsley. I also used softened butter as it whisked in well. I will use a silicone muffin pan on my next go round as the stuck to my metal pan after baking but even so—they taste soooo cheesy good!! Company worthy for sure.
Barbara Curry says
So glad you liked them, they are one of my favorites.
Michelle says
I just made these for breakfast and they are wonderful! I made the recipe as written, and in slightly overfilled standard muffin tin, it made 15 muffins. Out of the oven, they are moist with the perfect amount of cheese. I started doing keto a month ago, and it’s so helpful to have some other food options. With my ratios (15 muffins), this recipe only has 2.9 carbs per muffin. Thanks for the recipe!
Barbara Curry says
So glad you liked them!
Sandra M Jones says
Barbara, Where is the sugar coming from ? That is a lot of carbs. , if you are only doing 20 carbs a day.
Barbara Curry says
Most of the carbs are from the almond flour.
Nat says
I made these with smooth ricotta (run out of sour cream) and cooked them in patty pan cases. Once they were cooled completely they come away from the cases with no issues. Absolutely delightful. Really nice with corn and chives served with chilli con carne!
Barbara Curry says
I had to look up what a patty pan case was, I didn’t know they were called that! I love that idea.
Chevy says
Love these ! But what’s the carb count?
Barbara Curry says
My calculation is that each muffin has 8g total carbs with 3.2g of dietary fiber.
Debbie-Lee says
Hi Barbara,
This is the”Best” gluten free cheesy muffin recipe!!!
We have devoured them this morning, lol. I’m looking forward to trying your other delicious recipes.
Thank you for sharing!
Barbara Curry says
Debbie,
So glad you liked these. If you are looking for other recipes with almond flour, you might like Focaccia with Almond Flour. If you are looking for a gluten free recipe, check out Gluten Free Biscuits.
Marie says
These were the first “bread like” substance that I’ve eaten in a month, and they were delicious! Plus – they were the most beautiful looking muffins I’ve ever made (rose far above the cup, very crusty and golden).
I have a few suggestions:
1) The crust is the best part, hence make more of it by baking them like scones – instead of muffins. In this way, you’ll get more crust.
2) Make them smaller (they are super rich and really pack a wallop)
3) Added rosemary & pepper to the batter. Might try a dash of cayenne next time.
Thanks so much Barbara – we really enjoyed these
Barbara Curry says
Marie, I’m so glad you liked them. I love your suggestions. Since you like them so much you might also like my Focaccia recipe with almond flour or Prosciutto Cups.
https://www.butterandbaggage.com/focaccia-almond-flour/
https://www.butterandbaggage.com/prosciutto-cups/
Jane says
Just made them had to cook them for longer but here in UK think temperatures different etc Am going to freeze some Anyone tried that Also do you store in the fridge or just a cool place ?
I added chives and a little chill to mine and also used one cup cheddar and !/2 cup grated Parmesan
Tasted great
Thanks
Barbara Curry says
I’ve found they freeze great! I just take one out the night before and warm it up in the toaster oven for breakfast. The microwave will work also, just a few seconds though.
Cat says
I just made these muffins tonight and I added a little bit more than a teaspoon of garlic. OMG they are absolutely delicious!! I already scarfed three of them down. I definitely will be making them again and again and again. Thank you so much for the awesome recipe
Barbara Curry says
I’m so glad you liked them. You might also like Foccacia made with Almond Flour. https://www.butterandbaggage.com/focaccia-almond-flour/
Ange says
These are so delicious!! I make them and freeze some and get them out when I feel like one, or four ????
It’s the easiest recipe I’ve found so far, and I’m never going back, I’ll be making this all the time!!
Thank you so much from New Zealand!!
Barbara Curry says
Thanks New Zealand, I’m glad you like them. I always have a bag in my freezer! Any type of recipe you’ld like to see on the blog?
Janice says
Even after reading all of the kudos for this recipe Barbara, I was still suspicious with the 2 tbsp of baking powder required. If you questioned the amount of baking powder as I did, not to worry. These muffins are fantastic. Light and airy and absolutely delicious. Thank you!
Barbara Curry says
Janice,
Glad you took a leap of faith and tried these. It seems like a lot but you need the baking powder!
Elizabeth says
Where is the nutritional information?
Not just the carbs, the protein, and fats too.
Some of these recipes look wonderful, but I am a newbie to the ketogenic way of eating, and not knowing the most important information upfront is overwhelming.
Barbara Curry says
I have added some nutritional information to the bottom of the post. I hope this is helpful.
Jackie Lussier says
I could taste the baking powder in mine. Next time I’ll use only 1 tbls. They still tastes good ,but had an aftertaste.
Barbara Curry says
I’ve never noticed that before but it could be that the cheese I use masks the aftertaste. Let me know how they work with less baking powder.
Sprinkaan says
I did add some thyme. They smelled and tasted great.
Barbara Curry says
What a great idea!
Bobbi Galloway says
Delicious!!! I followed recipe exactly but added some chopped up cooked bacon I had on hand. Can’t wait to serve for breakfast tomorrow morning to my family. I’m sure they’ll be a hit.
Barbara Curry says
Bacon makes everything better!