Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make the streusel topping: In a small bowl, combine the almond flour, erythritol, and cinnamon. Add the cold butter cubes and use a fork or your fingers to work the butter into the dry ingredients until you have coarse crumbs. Refrigerate while you prepare the batter.
- In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a medium bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Remove the streusel from the refrigerator and generously sprinkle it over the top of each muffin, pressing gently so it adheres.
- Bake for 20-22 minutes, until the streusel is golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition
Notes
Storage: Keep in an airtight container at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months. The streusel stays crunchiest when stored at room temperature.
Cinnamon Swirl Variation: Reserve 2 tablespoons of the muffin batter, mix with 1/2 teaspoon extra cinnamon, and swirl through the batter before adding streusel.
Warm Them Up: These taste amazing warmed for 10-15 seconds in the microwave—the cinnamon aroma is incredible!
Brunch Perfect: Pair with a cup of coffee for a blood sugar-friendly coffeehouse experience at home.
