Gluten-free brown butter cardamom muffins are oh-so-tender and fragrant from the addition of one of my very favorite spices: cardamom.
A good gluten-free muffin is a thing of beauty that should not underestimated! Forget gummy or dry muffins – this recipe for gluten-free brown butter cardamom muffins is the exact opposite! These are simple, tender muffins kissed with cardamom, one of my favorite spices, with a deep flavor undertone from the brown butter.
A simple blend of almond, oat and tapioca make these muffins both delicate and hearty. You could use the flour base for other muffins and reduce the cardamom — or swap it for cinnamon, say, and throw in a cup of blueberries or raspberries. They are lovely at any time of day and especially with a second cup of coffee mid-morning.
Why You’ll Love This Recipe for Gluten-Free Brown Butter Cardamom Muffins
Flavor. These muffins are loaded with flavor from the browned butter and cardamom. Browning butter is a great way to bring a caramelized, almost nutty note to baked goods.
Simple gluten-free flour blend. Just three naturally gluten-free flours are needed for these muffins: Oat, almond, and tapioca. See the substitution options lower down if you need to make adjustments. More about gluten-free flours.
Versatile. As mentioned, you can use this muffin recipe as a base for other flavors of muffins. I love throwing in some fresh or frozen raspberries to the batter as well.
What You’ll Need
- Unsalted butter
- Almond flour: Almond flour brings structure and moistness to gluten-free baked good.
- Oat flour: Oat flour is a wonderful gluten-free baking flour that performs similarly to whole wheat flour.
- Tapioca flour: Brings binding and lightness to gluten-free baking.
- Baking powder and soda
- Ground spices: Cardamom, ginger, and nutmeg
- Fine sea salt
- Pure vanilla extract
- Whole milk
How to Make Brown Butter Cardamom Muffins
Be sure to scroll down to the recipe card at the end of this post for the full instructions.
- Brown the butter. Heat the butter until it melts, then continue to cook until it becomes a bit crackly and fragrant, about 15-20 minutes. Let cool.
- Whisk flours. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices. In a large bowl, whisk together the sugar and eggs, then add the vanilla and milk. Stir in the cooled butter.
- Combine. Pour the wet ingredients into the dry and stir until well combined.
- Prepare tin. Line a 12-cup muffin tin with liners. Fill with the batter.
- Rest batter. For best results, let the batter rest for about 15 minutes so the flours can hydrate.
- Bake muffins. Bake the muffins at 375 F for about 20-25 minutes, until a skewer inserted comes out clean. Cool on a wire rack before serving.
Almond flour – Try tiger nut or another nut flour for the almond flour.
Oat flour – Swap sorghum flour.
Tapioca flour – Use arrowroot.
To make refined sugar-free – use maple sugar.
To make dairy-free – use your favorite non-dairy butter of choice and your non-dairy milk of choice.
Serving and Storage
These muffins are so good slightly warm. When you remove them from the oven, let them cool on a wire rack for at least 10 minutes so the crumb can set. But go ahead and eat while they are still a bit warm. Of course they are also delicious at room temperature!
Store muffins in the fridge in an air-tight container for 5 days. To serve, bring to room temperature or reheat gently in the microwave or oven.
Gluten-Free Brown Butter Cardamom Spice Muffins
- ½ cup unsalted butter
- 1 cup/120 g almond flour
- ¾ cup/80 g gluten-free oat flour
- ¾ cup/80 g tapioca flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cardamom
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp fine sea salt
- ¾ cup sugar can use or 1/2 cup for less sweet muffins
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
- In a medium saucepan over medium-low heat, heat the butter until it melts, then continue to cook until it becomes a bit crackly and fragrant, about 15-20 minutes. Remove from stove to cool.
- Meanwhile, in a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices. In a large bowl, whisk together the sugar and eggs, then add the vanilla and milk. Stir in the butter.
- Pour the wet ingredients into the dry and stir until well combined. Let batter rest for about 15 minutes.
- While batter is resting, heat oven to 375 F. Prepare a 12-cup muffin tin with liners.
- Bake the muffins for about 20-25 minutes, until a skewer inserted comes out clean. Remove from oven and place tin on a rack; cool for 5 minutes, then turn muffins out to cool completely. Muffins will keep in an air-tight container for 3 days.