High Altitude Whole Wheat Almond Muffins
Lightly sweetened whole wheat almond muffins, with a hint of cardamom and crunchy sliced almonds on top.
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.
Notes
Store leftover muffins in an airtight container at room temperature for up to 2-3 days.
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