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:
“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 they 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.
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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
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ChapelHillBetsy says
I made these this morning and they are wonderful! My question is, could the batter be put into a loaf pan to make a loaf of bread instead of muffins?
Barbara Curry says
I haven’t tried it in a loaf pan. I would suggest trying the mini loaf pans and see how that works. Let me know how it turns out.
Lora Lee says
Just made these on a cold, rainy day. They are wonderful! Can’t wait to surprise my hubby with these and a hot bowl of soup!
Barbara Curry says
I love them with chili or soup, especially with the cold weather we are having this week!
Janet Dixon-Hughes says
I haven’t made these yet but can see the potential. Just querying 2 tablespoons of baking powder – not teaspoons? That’s a huge amount of baking powder. My usual blueberry muffin recipe – which is quite similar uses only 1.5 teaspoons.
Barbara Curry says
It really is 2 Tablespoons. Since it doesn’t have wheat flour, it needs the baking powder. Would love to try your blueberry recipe.
Renata Sedgwick says
Just made these for breakfast.! I added shredded carrots and zucchini and my 18 months old twins loved it! Thank you for sharing this recipe!
Barbara Curry says
What a great idea!
Marianne says
I have always loved baked goods and these are great. I think they are most akin to corn bread and want to try them with green chillies. Thanks for the recipe, these are something I would love even if I wasn’t doing keto and could eat anything with no repercussions.
Barbara Curry says
Green chilies would be great with these, glad you like them.
Anjulee says
I make these all the time. They are my favorite low carb muffin! Today I had some extra batter after making 12 muffins so I decided to give scones a whirl with the left over batter. They came out great! I changed to convection baking for the scones. So good that I may need to whip up another batch for the freezer. Thank you for this recipe!!
Barbara Curry says
Anjulee, I’m so glad you like them. You can also add sausage or ham and make them into a meal.
Steve says
Yep, awesome.
Nancy Turner says
OMG…Absolutely delicious! First bread item I’ve had for a week because of low-carb diet, and this muffin really hit the spot!!!
Barbara Curry says
If you need some more bread options, try Foccacia Bread with almond flour, it’s fantastic.
Nancy Turner says
Barbara, Have you made this muffin with AP flour and gotten same result? Thanks, Nancy
Barbara Curry says
I have only tried them with almond flour. They might not stay together with all purpose flour.
Corinne says
Can you substitute plain Greek yogurt for the sour cream? I’m going to make them tomorrow, hopefully the hubby will like them since he needs to cut his carbs and sugar intake.
Barbara Curry says
Yes, you can use greek yogurt, I would not use fat free though.