Lightly sweetened, high altitude whole wheat almond muffins, with a hint of cardamom and crunchy sliced almonds on top. These hearty muffins are full of almond flavor, and are more bread like than cake like for a wholesome, healthy-ish breakfast or snack.
You might also love these high altitude recipes for morning glory muffins, pumpkin pecan muffins, and spiced pear crumble muffins.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Nutty and Flavorful. With almond flour, almond extract and sliced almonds, these nutty whole wheat muffins are full of delicious almond flavor.
Hearty and Wholesome. So many muffin recipes are really just cupcakes masquerading as breakfast, but these are muffins that really are muffins. They’re quick and easy to make, they aren’t too sweet or rich, and they’re perfect when you want slightly healthier baked goods for breakfast or snacks. These almond muffins are wonderful enjoyed warm with softened butter.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. A combination of whole wheat flour, all purpose flour and almond flour adds structure, strength and a nutty flavor.
- Granulated Sugar. Adds sweetness and moisture.
- Baking Powder. Leavening agent.
- Salt. Enhances the flavor of the almonds.
- Cardamom. This is a wonderful complementary spice for the almonds. You can also use cinnamon instead.
- Eggs. Add structure, strength and moisture.
- Milk. Whole milk adds moisture and the fat tenderizes the muffins.
- Butter. Moisture and richness.
- Vanilla + Almond Extracts. Flavor.
- Sliced Almonds.
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a muffin pan with 12 paper liners, and lightly spray the bottoms of the liners with non-stick baking spray.
- In a bowl, whisk together the whole wheat flour, all purpose flour, almond flour, granulated sugar, baking powder, salt and cardamom.
- Separately, whisk together the eggs, milk, melted butter and extracts. Add the wet ingredients to the dry, and whisk the batter just until combined.
- Divide the batter between the paper liners, filling them about 3/4 full. Sprinkle the batter with the sliced almonds.
- Place the pan in the oven, and turn the temperature down to 375 F. Bake the muffins for about 18-20 minutes, until the tops spring back when gently touched and a toothpick or cake tester comes out clean.
- Cool the muffins for several minutes, then enjoy warm or at room temperature with softened butter.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2-3 days.
What’s the best way to reheat muffins?
For a warm, just-baked texture, reheat whole wheat almond muffins in the microwave for 20-30 seconds at 50% power.
Can I use other nuts besides almonds?
Yes, you can substitute any type of nuts for the almonds. Pecans, walnuts, pistachios and macadamia nuts would all work well. Just finely grind the nuts in a food processor to make your own nut flour to add to the muffin batter.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Whole Wheat Almond Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ¾ cup whole wheat flour, fluffed, spooned and leveled
- ¾ cup all-purpose flour, fluffed, spooned and leveled
- ½ cup almond flour (or very finely ground almonds)
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom or cinnamon
- 2 large eggs
- 1 cup whole milk
- ¼ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp almond extract
- ½ cup sliced almonds
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a muffin pan with 12 paper liners, and lightly spray the bottoms of the liners with non-stick baking spray.
- In a bowl, whisk together the whole wheat flour, all purpose flour, almond flour, granulated sugar, baking powder, salt and cardamom.
- Separately, whisk together the eggs, milk, melted butter and extracts. Add the wet ingredients to the dry, and whisk the batter just until combined.
- Divide the batter between the paper liners, filling them about 3/4 full. Sprinkle the batter with the sliced almonds.
- Place the pan in the oven, and turn the temperature down to 375 F. Bake the muffins for about 18-20 minutes, until the tops spring back when gently touched and a toothpick or cake tester comes out clean.
- Cool the muffins for several minutes, then enjoy warm or at room temperature with softened butter.
Very good! Great rise and flavor and subbed coconut sugar vs granulated and still delicious! Thanks
I subbed almond flour for coconut flour, added mini chocolate chips and shredded coconut. I didn’t exactly make it as written, but they came out great regardless!