Almond Rice Flour Muffins

https://glutenfree-bread.com/

Almond Rice Flour Muffins
Muffins made with almond flour and rice flour strike a balance between moistness, lightness, and flavor. They are a great option for those looking to enjoy gluten-free baked goods with a pleasant texture that rivals traditional wheat-based muffins. Almond flour contributes to the moistness of the muffins due to its higher fat content. It helps create a tender crumb that melts in your mouth. Rice flour, especially when combined with almond flour, helps to create a light and fluffy texture. It adds a certain softness to the muffins without making them overly dense. The texture of these muffins is versatile enough to accommodate various add-ins like chopped nuts, berries, or chocolate chips. These additions can add extra texture and flavor bursts to each bite. These Almond Rice Flour Muffins tend to be sturdy enough to hold their shape, making them easy to handle and transport. At the same time, they remain soft and enjoyable to eat.
I highly recommend using a kitchen scale to measure ingredients, for precision and consistency in your baking endeavors!

Ingredients:

NameMetricUSTIP
Almond Flour120 gr1 1/4 cups
I recommend using Blanched Almond Flour that is made from almonds that have had their skins removed. It typically has a finer texture and a lighter color, making it ideal for recipes where you want a smooth texture and light appearance, such as cakes, muffins, and cookies.
Rice Flour100 gr1 cup
Rice flour contributes to the texture of the muffins by providing a light and slightly crumbly consistency. When combined with almond flour, it helps achieve a balanced texture that is not too dense or too dry. Rice flour has the ability to absorb moisture effectively, which helps in maintaining the desired moisture level in the muffins. This is particularly beneficial in gluten-free baking, where achieving the right moisture balance can be challenging.
Almond Butter40 gr1/4 cup
Make sure to use almond butter that is creamy and well-mixed before adding it to the batter. Also you can use Coconut Oil, ensure the coconut oil is melted and cooled slightly before adding it to the batter.
Milk50 ml1/4 cup
You can use any dairy-free milk or regular milk
Powdered Sugar110 gr1 cup
Powdered sugar contains a small amount of cornstarch, which helps absorb moisture and can contribute to the moistness of the muffins. This is particularly beneficial in gluten-free baking where achieving and maintaining moisture can be challenging.
Eggs4 4
Start with eggs that are at room temperature. This allows them to incorporate more easily with other ingredients and promotes even mixing. Beat them until the yolks and whites are well combined and the mixture becomes slightly frothy.
Baking Powder6 gr1 teaspoon
Baking powder is a leavening agent that helps the muffins rise and become light and fluffy during baking. It reacts with the liquid and acidic components in the batter (almond butter or milk) to release carbon dioxide gas, which expands and lifts the batter.
Sare3 gr1/2 teaspoon
Vanilla Extract6 ml1 teaspoon

Optional Ingredients :

1/4 cup Chopped Nuts
35 gr / 1/3 cup Blueberries
35gr / 1/4 cup Raspberries
60gr / 1/3 cup Chocolate Chips

Equipment:

Blender, or immersion blender
Muffin Tray

Steps:

  1. Preheat your oven to 350°F (180°C). Grease or line a muffin tin with paper liners.
  2. Whisk the eggs (4) and powdered sugar (1cup) until the mixture becomes slightly frothy.
  3. Add to the egg mixture Almond Butter (1/4 cup), Milk (1/4 cup), Vanilla Extract (1/2tsp), then mix well.
  4. Add Almond Flour (1¼cup ), Rice Flour (1cup), Salt (1/2tsp) and Baking Powder (1 tsp), mix until combine. Be careful not to overmix.
  5. If using chopped nuts (1/4 cup) and bluberries (1/3 cup), gently fold them into the batter.
  6. Scoop ¼ cup of batter into each muffin cup. Top muffins with remaining blueberries.
  7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

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Printed Date: 12/1/2024