Vanilla-Almond Muffins

These Vanilla-Almond Muffins are soft, full of almond flavor and super easy to make. They’re perfect for a quick breakfast or a light dessert. You only need a few ingredients and they come together fast. I hope you enjoy :)

If you're craving something soft, fluffy and full of almond flavor, these vanilla-almond muffins are just the thing. They are inspired by my almond cookies, so if you've tried those before, you'll recognize a very similar taste. The texture is different of course, because this one is light and cake like instead of chewy. Still the flavor is almost identical.

It’s also incredibly easy to make, whichc means it’s perfect for beginners. From mixing to baking, the whole thing takes about 25 to 30 minutes. They stay soft for up to three days if you store them in an airtight container.

These muffins work well as a light dessert especially if you don’t want anything too heavy. They’re not overly sweet on their own, so they also makes a great breakfast. They’re also amazing with vanilla pastry cream (which I can never say no to!). If you happen to have some on hand make sure to try it. The almond and vanilla together are just perfect.

How to store them properly

To keep your muffins soft and fresh, let them cool completely before storing. Once they’ve cooled down, place them in an airtight container at room temperature. They stay soft for up to three days this way. If your kitchen is warm or humid, you can store them in the fridge but let them come to room temperature before eating for the best texture. You can also warm them up for a few seconds in the microwave if you like them extra soft. If you want to keep them longer you can freeze them. Just wrap them individually and pop them in a freezer safe bag. Thaw at room temperature when you’re ready to serve.

Frequently asked questions

1. Can I make them ahead of time? – Yes, you can make it the night before and store it in an airtight container. It stays soft for up to three days if stored properly.

2. What’s the best way to serve these muffins? – They are delicious on their own, but I love serving with vanilla pastry cream.

3. Can I freeze them? – Yes J Wrap them tightly in plastic wrap or store in a freezer safe bag. Let them thaw at room temperature before serving.

4. Why are my muffins dry? - If your muffins turned out dry it’s usually because they were overbaked or too much flour was added. Make sure to measure your flour correctly and keep an eye on the baking time and check for doneness a few minutes early. Every oven is a little different

Ingredients you will need for this recipe

• Unsalted butter: Softened butter helps create a smooth, fluffy batter.

• Granulated sugar: Sweetens the muffins.

• Vanilla sugar + Bourbon vanilla sugar: These enhance sweetness and give the muffins a rich, aromatic vanilla flavor.

• Eggs: Bind the ingredients together  and add structure.

• Vanilla bean paste or ground vanilla powder: Deepens the vanilla flavor and complements the almond beautifully.

• Milk: Adds moisture and helps create a light, soft texture.

• Plain yogurt: Makes the muffins moist and fluffy.

• All purpose flour: Gives structure and balance to the wet ingredients.

• Almond flour: Adds a nutty flavor and makes the muffins more tender and moist.

• Baking powder: Helps the muffins rise and become fluffy.

• Chopped almonds: Add crunch and extra almond flavor.

• Sliced almonds: Give a crispy topping and make the muffins look extra nice once baked.

• Powdered sugar, for dusting: Optional, but adds a light sweetness and a pretty finish.

Step by step directions with photos

1. Preheat your oven to 170•c (fan) and line your muffin tin with 12 cupcake liners.

2. In a bowl mix together the butter with the sugar and vanilla sugar.

3. Next, mix in the eggs along with the vanilla.

4. Add the yogurt and mix.

5. Add the flour, almond flour, baking powder and milk, mixing until combined.

6. Lastly, fold in the chopped almonds.

7. Scoop the batter in your cupcake liners (all the way full), top with sliced almonds and bake in the preheated oven for 20 minutes.

8. Once ready, let them cool before dusting with powdered sugar.

9. Enjoy!

Yield: 12

Author: Angie

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Vanilla-Almond Muffins

These Vanilla-Almond Muffins are soft, full of almond flavor and super easy to make. They’re perfect for a quick breakfast or a light dessert. You only need a few ingredients and they come together fast. I hope you enjoy :)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 130g unsalted butter, softened
• 200g granulated sugar
• 8g Dr Oetker vanilla sugar + 8g Dr Ortker Bourbon Vanilla sugar
• 2 eggs
• 1 teaspoon vanilla bean paste or ground vanilla powder
• 120g milk
• 120g plain yogurt (3,8% fat content)
• 220g all-purpose flour
• 100g almond flour
• 8g baking powder
• 50g chopped almonds
• 25g sliced almonds, for topping
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 170•c (fan) and line your muffin tin with 12 cupcake liners.
2. In a bowl mix together the butter with the sugar and vanilla sugar.
3. Next, mix in the eggs along with the vanilla.
4. Add the yogurt and mix.
5. Add the flour, almond flour, baking powder and milk, mixing until combined.
6. Lastly, fold in the chopped almonds.
7. Scoop the batter in your cupcake liners (all the way full), top with sliced almonds and bake in the preheated oven for 20 minutes.
8. Once ready, let them cool before dusting with powdered sugar.
9. Enjoy!

Nutrition Facts

Calories

319

Fat

18 g

Sat. Fat

7 g

Carbs

36 g

Fiber

2 g

Net Carbs

34 g

Sugar

19 g

Protein

7 g

Sodium

91 mg

Cholesterol

53 mg

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