Spice Muffins -

5 from 1 vote

Spice Muffins

These (gluten-free) spice muffins are tender and fragrant with cardamom and brown butter. An easy recipe with a regular flour option, too!

Prep Time30

Cook Time40

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 237kcal

Preheat the oven to 375℉. Grease a 12-cup muffin tin.
First, brown the ½ cup unsalted butter in a saucepan set over medium heat. Cook for about 5-6 minutes, until the butter is browned and smells slightly nutty. (Alternatively, melt the butter in the microwave.) Transfer to a medium bowl, let cool slightly, then 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.

Brown the butter carefully. Keep an eye on the butter as it melts and browns, stirring often. It should smell nutty and have golden-brown flecks on the bottom of the pan. Let it cool slightly before adding the eggs and milk.
Measure the flours carefully. For the best results, use a kitchen scale or spoon the flour into your measuring cup and level it off.
Use a flour blend. As noted, you can use your choice of whole wheat flour or all-purpose flour to make these non gluten-free, or you can use a gluten-free 1:1 baking blend by weight for the flours. I like using my homemade gluten free flour blend!
Make them dairy-free. Use non-dairy butter or melted coconut oil or vegetable oil for the butter (don't worry about the browning factor, they will still taste delicious). Use non-dairy milk for the milk.
Try different spices. Swap the individual spices for store-bought homemade pumpkin pie spice or apple pie spice for an easy seasonal variation. You will use 2 ½ teaspoons of a spice blend instead of the combination of spices detailed in the recipe card.