This almond cream muffins are super quick and easy with moist and tender crumb with a hint of the delicate almond flavor.
The combination of cake flour and almond flour make this muffin light and moist with a hint of almond…super delicious with a cup of coffee or tea.
– Looking for an easy and no mess muffin recipe?
This recipe uses one, only one bowl, and it is super, I repeat… super easy to make for breakfast or snack.
– Can I add fruit in it?
Absolutely, you can add berry, such as blueberries, strawberries, frozen or fresh and/or lemon zest…use your imagination.
– No oil muffin?
Yes, instead of oil or butter, this muffin uses the fat from the cream (crema Mexicana).
– Are you ready to try this recipe?
This recipe was slightly adapted from Brechel.
- 100 g of cream
- 1 egg
- 65 g cake flour
- 20 g almond flour
- 4 g baking powder
- 1 pinch salt
- ½ teaspoon almond extract
- Sliced almond for topping
Preheat oven to 350oF.
In a bowl whisk together the cream, egg, sugar and salt. Mix until sugar is dissolved.
Sift the cake flour, almond flour and the baking powder into the egg mixture.
Add the almond extract and mix gently, do not over mix.
Scoop into pre-lined paper muffin cups, about 80% to the top.
Sprinkle sliced almonds on the top of each muffin.
Bake for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out with crumbs.
Transfer the muffins to a cooling rack.
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Did you know that almond flour is packed in protein? Almond flour also contains vitamins, minerals and it is a great source of fiber as compared to the white flour.