Servings: 24 mini muffins or 8 large muffins
Ingredients
- 1/2 cup / 100g granulated sugar
- 1/3 cup / 40g all-purpose flour
- 1/2 cup / 60g almond flour
- 1/8 tsp fine salt
- 3 large / 100g egg whites
- 1 1/2 tsp vanilla extract
- 7 tbsp / 100g brown butter melted and still warm
Instructions
- Preheat the oven to 425°F and line 24 mini muffin pans with paper liners (or 8 regular sized muffins).
- In a medium sized bowl, whisk together the sugar, flours, and salt.
- In a large bowl, whisk the egg whites and vanilla extract until foamy. Add the almond flour mixture and stir just to combine. Drizzle in the melted, still warm, brown butter, while whisking until it is completely smooth. Let the batter sit for 10 minutes or until the butter has cooled and the batter is slightly firm. You can make the batter a day ahead and refrigerate. *
- Using a #70 scoop, fill the muffin tins with the batter.
- Place the mini muffin tin in the oven and reduce the heat to 375°F. Bake the mini muffins for about 10 minutes or until golden brown and set (The large muffins will take about 20 to 25 minutes).
Notes
Baker's Notes:
*If you refrigerate the batter, it will take the muffins longer to bake. It could be a few more minutes for the minis and up to 8 more for the full-size muffins. Be sure to keep an eye on them.
Fruit Variation: Place a berry in the center of each mini muffin to create a sweet, colorful surprise in the center of the muffins. If you use a frozen berry, it may increase the baking time by a small amount.
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