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
Warm Up Your Winter: Southern Classics!
FREE EMAIL BONUS: Southern staples made simply & cozy
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!
Casey says
Do these need to be refrigerated?
I love these. I add half a cup of chia seeds, some turkey sausage and they turn out fabulous.
Barbara Curry says
You could leave them out for a day but I’ld refrigerate after that.
Jessica Wilson says
Made these for our Thanksgiving dinner. I omitted the cheese but added Mrs. Dash’s Garlic & Herb and some granulated onion. Our guests–all 20-somethings–loved them. I did bake them in reusable silicone muffin cups, that made it easier to remove and clean. Just made a second batch because the first is gone.
Thanks from Oregon!
Barbara Curry says
So glad they were a hit. I love using reusable silicone muffin cups, they are especially helpful if you are making a crustless quiche.
Tanya says
These are amazing! The texture is perfect and I can’t wait to play around and add different ingredients to them. Thanks for this recipe!
Barbara Curry says
So glad you like them. You might also like Focaccia Bread with almond flour.
Mary_M says
How do you whisk the butter in— should I melt it first? Or have it softened and use a mixer? So excited to try these.
Barbara Curry says
You can use softened butter, but I find it easier to melt it. Thanks for letting me know, I have updated the recipe.
Shawna says
What is the serving size represented by the nutrition breakdown?
Barbara Curry says
It is based on 15 muffins.
debbie bergin says
Hi if I want to add bacon do I reduce other ingredients like cheese?
Barbara Curry says
You don’t need to change anything, just add cooked bacon with the cheese. I hope you like them.
Susan Marlow says
I followed the recipe exactly got 12 scones but they did not rise I think you only get 9. Maybe my muffin tins are to big!
Barbara Curry says
I used a standard size muffin pan. They don’t rise as much as muffins made with regular flour but they should rise a bit. If not, it could be that your baking powder is old.
Sandra says
Wow! Absolutely delicious 😋 Was looking for something I could dip in my eggs. These are perfect.
Barbara Curry says
So glad you loved them.
Aimee Bushong says
Just made these. Delicious, however, they totally stuck to the muffin tin and so they are all deformed and have bits missing from the bottom that were left in the tin. I had some batter left over and simply rolled them into balls and put them on a cookie sheet and they came out perfect, like biscuits! Next time I’ll just do it this way. I also added avocado and some psyllium husk powder.
Barbara Curry says
I use a non-stick muffin pan and spray it with cooking spray. Glad to hear you found a work around.
Lynne says
OMG they are so delish.
I’ve just started on keto this week and am looking for things to eat for breakfast and a sub for bread, which I love.
I made the basic recipe and then put stuff in from my fridge. I only had parmesan cheese so used this. Added pepper, 2 table spoons of tomato salsa and then ripped up some Danish salami and added dried Italian herbs.
Next I will try with smoked paprika and bacon
Going to freeze to have for lunches, breakfast and to dip in soups etc
I did have to leave them in the oven for longer
Thx from New Zealand
Barbara Curry says
I love them with bacon or sausage and some spicy cheese.