Name: Fluffy Low-Carb Cinnamon Muffins with a Sweet Dusting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups super-fine blanched almond flour; ¼ cup coconut flour; ½ cup granulated erythritol (or preferred low-carb sweetener); 2 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon (for batter); ¼ tsp salt; 3 large eggs, at room temperature; ½ cup unsweetened almond milk; ½ cup melted unsalted butter (or coconut oil); 1 tsp vanilla extract; 1 tsp apple cider vinegar; 2 tbsp granulated erythritol (for swirl); ½ tsp ground cinnamon (for swirl); ¼ cup powdered erythritol (for topping); 1-2 tbsp unsweetened almond milk (for topping)

👩‍🍳 Instructions

1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2
In a large mixing bowl, whisk together the almond flour, coconut flour, ½ cup granulated erythritol, baking powder, baking soda, 1 tsp ground cinnamon, and salt. Ensure there are no lumps.
3
In a separate medium bowl, whisk the eggs until light. Stir in the ½ cup almond milk, melted butter (or coconut oil), vanilla extract, and apple cider vinegar until well combined.
4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; the batter will be thick.
5
In a very small bowl, combine 2 tbsp erythritol and ½ tsp ground cinnamon for the swirl.
6
Fill each muffin liner about halfway with batter. Sprinkle a little of the cinnamon swirl mixture over the batter in each cup.
7
Top with the remaining muffin batter, filling each cup about two-thirds full. Sprinkle the remaining cinnamon swirl mixture on top of each muffin.
8
Using a toothpick or small knife, gently swirl the cinnamon mixture into the top layer of the batter. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9
Remove the muffin tin from the oven and let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
10
Once cooled, whisk together the powdered erythritol and 1-2 tbsp unsweetened almond milk in a small bowl to create a thin glaze. Dip the tops of the muffins into the glaze, or dust generously with plain powdered erythritol. Let the glaze set before serving.

💡 Notes

Ensure all cold ingredients like eggs are at room temperature for best results. Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These also freeze well for longer storage; thaw at room temperature or microwave briefly.

Fluffy Low-Carb Cinnamon Muffins with a Sweet Dusting