I found this video on You Tube and decided to give these muffins a try. Do yourself a favor, watch these ladies. They are really funny!
Naturally, I didn’t completely follow the recipe. I have made them a couple of times, and have made a few slight changes – I will share them as I go!
For the muffins:
3 1/2 cups almond flour
1 oz coconut oil
1 oz softened butter
1/2 cup erythritol (I used powdered swerve, and the second time I made them I added more as I didn’t think the muffins were sweet enough…you may want to decide for yourself)
1 1/2 TBS cinnamon (they also had chocolate chips – I didn’t.)
Chocolate Chips or Blueberries or whatever if you want!
2 tsp Vanilla
1/2 tsp Caramel Extract (I haven’t ever had this)
1/2 cup sour cream
4 oz softened cream cheese
1/2 tsp apple cider vinegar
1/2 tsp salt
1 tsp baking soda
(I added pumpkin puree (just a few spoons) as well and had great results, I just watched the consistency and added more flour if I needed it…also pumpkin pie spice)
Instructions for the muffins
1. Cream together cream cheese, sour cream, butter, coconut oil (I have done all butter as well – as I am not a fan of coconut flavor – add pumpkin here if you are going to), extract(s), and vinegar.
2. Add flour, baking soda, salt and mix.
3. Add eggs, mix.
4. Preheat oven to 350
5. If you want divide the batter in 1/2.
6. The recipe adds chocolate chips to half (sugar free of course), but I didn’t have that – so I added about 4 or 6 frozen blueberries to each muffin after I scooped it into the muffin pan. The other muffins add cinnamon and pumpkin pie spice if doing so.
7. Grease a muffin pan, pour batter 3/4 of the way up (this is where I add the blueberries mentioned in #6).
8. Bake for 10-15 minutes (mine have consistently needed more than 15 minutes, but watch yours). Let cool for 10-15 minutes. Makes about 20 muffins for me…usually 10 of each kind.
9. Once the muffins are cooled, the cinnamon ones hollow out a spot for the filling. I just took a knife and cut a circle around the top and scooped out the “triangle” that I had cut.
While the muffins bake make the Filling and Icing. I doubled both 🙂 The first time I made these I followed their amounts, and well, they weren’t really filled, in my opinion. So the next time I made them, I doubled the filling, I am much happier with that! Same with the icing. I followed their directions the first time (basically) but ended up having to make more….as I ran out. Apparently, I like icing. Then I had extra so I added that to the blueberry ones too! So now when I make it I double or triple the amounts. I am giving you the filling recipe as the original posters intended, you decide if you want more or not 🙂
Cream Cheese Filling.
3 oz cream cheese, softened
2 Tbs erythritol (I have tried granulated and powdered – powdered is better! although I will say, the granulated kind of gives the filling some texture)
1/2 tsp vanilla (that isn’t enough vanilla – in my opinion!)
Mix it all together and pipe into hollowed out muffins.
4 TBS melted butter
4 TBS powdered erythritol (again powdered is better, I have tried both)
1/2 tsp vanilla extract
1/8 tsp blackstrap molasses (I have done with and without, and it sure does add something when you use this ingredient – I am sure the Keto Police wouldn’t approve)
dash of cinnamon
1 TBS of crumbs from the muffins….so this piece, I do way more than a TBS….and have not added at all. I am mixed about it – but since I don’t like to waste – I just add it and Russell and I munch on the other crumbs.
1. Whisk all the ingredients together (minus the crumbs) until smooth.
2. Then add the crumbs if using.
3. Pour over muffins
Give these a try, they are really good! Let me know how you liked them!