Ingredients
Scale
- 4 eggs
- ⅔ cup parmesan cheese, freshly grated
- ⅔ cup sour cream
- ½ cup butter, melted
- 3 cups almond flour
- 2 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp herbs de Provence
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 tsp lemon zest
- ½ tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin well with butter or spray, or line it with parchment liners.
- Mix the wet ingredients in a large bowl. Crack in the 4 eggs, add the sour cream and melted butter, then whisk everything together until smooth and well combined.
- Combine the dry ingredients in a separate bowl. Add the almond flour, baking powder, garlic powder, herbs de Provence, and salt. Stir to distribute evenly.
- Add the herbs and cheese to the dry mixture. Fold in the chopped rosemary, thyme, and parsley, then stir in the parmesan and lemon zest until everything is coated and fragrant.
- Bring it together by pouring the wet ingredients into the dry. Fold gently with a spatula just until no dry spots remain. The batter will be thick, and that’s exactly right.
- Fill the muffin cups about three-quarters full. Use a spoon or small cookie scoop. If you want, sprinkle a little extra parmesan on top of each one before it goes in.
- Bake for 20 to 23 minutes, until the tops are deep golden and a toothpick inserted in the center comes out clean. You’ll smell the rosemary going toasty right before they’re done.
- Cool in the pan for 5 minutes before lifting them out. Almond flour muffins are a bit more delicate while hot, so a little patience here pays off.
Notes
- Don’t overmix. Stir just until combined. Overworking almond flour batter doesn’t activate gluten like with wheat flour, but it can make the texture gummy.
- Use room temperature eggs. Cold eggs straight from the fridge can cause the melted butter to seize up slightly. Pull them out 20 minutes before you start.
- Grate your own parmesan. Pre-shredded parmesan has anti-caking coatings that affect how it melts and sticks to the batter. Freshly grated makes a real difference.
- Almond flour brands vary. Super-fine blanched almond flour (like Bob’s Red Mill Super-Fine) gives the best, most consistent results. Coarser almond meal will produce a grittier crumb.
- For extra golden tops, sprinkle a thin layer of parmesan directly on top before baking. It crisps up into a little cheese crust that’s hard to beat.
- Doubling the batch: These freeze well. Cool them completely, wrap individually in plastic wrap, and freeze for up to 2 months. Reheat straight from frozen at 325°F for 12 to 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg