Brown Butter Cardamom Muffins
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.
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Why You'll Love This Recipe for Spice 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.
Recipe Ingredients
Here's everything needed to make spice muffins. Make sure to scroll to the recipe card at the end of this post for the full ingredient amounts and instructionts.
- ½ cup unsalted butter
- ▢2 large eggs
- ▢½ cup whole milk
- ▢1 cup almond flour (120 grams)
- ▢1 ½ cups whole wheat flour or oat flour (180 grams)
- ▢1 tablespoon baking powder
- ▢1 teaspoon ground cardamom
- ▢1 teaspoon ground ginger
- ▢½ teaspoon ground nutmeg
- ▢½ teaspoon fine sea salt
- ▢¾ cup granulated sugar
How to Make Gluten Free Spice Muffins
Tips for the Best Spie Muffins
How to Store Spie Muffins
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.
Happy baking! If you make this, let me know! Please leave a comment below or reach out with any questions. I hope you loved it! ❤️
Spice Muffins
Ingredients
- ½ cup unsalted butter
- 2 large eggs
- ½ cup whole milk
- 1 cup almond flour (120 grams)
- 1 ½ cups whole wheat flour or oat flour (180 grams)
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar
Instructions
- Preheat the oven to 375℉. Grease a 12-cup muffin tin. Melt the ½ cup unsalted butter in a large bowl in the microwave or on the stove. Let cool slightly. When cooled a bit, whisk in the 2 large eggs and ½ cup whole milk.
- In a medium bowl, whisk together the 1 cup almond flour, 1 ½ cups whole wheat flour or oat flour, ¾ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon fine sea salt
- Pour the wet ingredients into the dry ingredients and stir until well combined. Divide evenly into the muffin tin and rest for about 15 minutes.
- Place in the oven and bake the muffins for about 20 minutes, until a tester inserted into the middle of a muffin comes out clean. Remove from the oven and place tin on a rack to cool for 5 minutes, then turn the muffins out to cool completely.
Wow, Nicole, these are so great! I made them in three mini loaf pans, and while I've been making and loving your recipes for years, these are one of the best you've created. Just perfect!
I have these in the oven now, but I was puzzled by the weights of the oat and tapioca flours. 80 gm is closer to one cup for each of those (especially the oat flour), so I'm hoping the weight was the correct part. I figured it must be, given the whole tablespoon of baking powder. We'll see, I'm hoping I didn't have waaaaaay too much flour!