different muffins made with Master Muffin recipe

Keto Master Muffin Recipe

This post may contain Amazon or other affiliate links. Read full disclosure policy.

With this one Keto Master Muffin recipe you can make countless varieties of delicious, low-carb muffins. Your muffins will turn out soft, moist, with a beautiful muffin top!

We all need one good basic muffin recipe! Yes, especially us low-carb people. One recipe that can cover it all: blueberry muffins, chocolate chip muffins, cinnamon sugar muffins, raspberry white chocolate muffins, poppy lemon muffins… You name it!

That’s exactly what this Keto Master Muffin Recipe does. You can make all your favorite types of muffins with this one basic batter, and each time your muffins will turn out soft, moist, with the perfect muffin top! Once you got the basic recipe down, you can add your favorite toppings and flavors to your batter to create just about any muffin out there.

What you need for this Master Muffin Recipe!

variety of muffins

You mostly need ingredients that you probably have already on hand in your keto kitchen. For the wet ingredients, you will need eggs, butter, sour cream, vanilla extract, and sweeteners (Swerve Brown and granular erythritol).

Your dry ingredients are blanched almond flour, baking powder, and salt. Simply combine the dry and wet ingredients and your Master Muffin batter is done! Now you can go ahead and create your muffin varieties!

What varieties can you make with this basic batter?

You can really make just about any kind of muffins with this one batter!

  • Blueberry Muffins: Add 2/3 cups of blueberries to the batter.
  • Chocolate Chip Muffins: Add 3/4 cup of sugar-free milk chocolate chips.
  • Double Chocolate Muffins: Add an additional tablespoon of sour cream to the wet ingredients, and 4 tbsp of cocoa powder to the dry ingredients. Lastly, add 2/3 cup of sugar-free milk chocolate chips to the muffin batter.
  • Cinnamon Sugar Muffins: Add 1 tablespoon of cinnamon to the dry ingredients. Spoon batter into prepared muffin pan. In a small bowl, whisk together 2 tbsp of granular erythritol and 1 teaspoon of cinnamon. Sprinkle mixture over each muffin. Then bake.
  • Lemon Poppy Muffins: Add 1 1/2 tsp of lemon zest and tbsp lemon juice to the wet ingredients and 3 tbsp poppy seeds in the dry ingredients.
  • Raspberry White Chocolate Muffins: Add 1 cup raspberries and 2/3 cups sugar-free white chocolate chips to the batter.

These are just some of the varieties you can make with this batter. Feel free to try out other muffins, too! Do you have a favorite muffin or do you remember a delicious muffin from your high-carb past? See if you can simply add the toppings and flavors to this Master Muffin recipe to create your new favorite muffin!

Tips of making the perfect basic muffin batter!

Wet ingredients. Make sure to use room temperature eggs and butter to beat together a creamy base. Pick FULL-FAT sour cream. Sour cream provides moisture, flavor, and extra rising boost to the muffins.

Sweeteners. I use a combination of Swerve Brown and granular erythritol. Swerve Brown is a brown sugar substitute that provides the muffins with additional flavor and some moisture. If you dont’ have it available, you can substitute it 1:1 with more granular erythritol.

Dry ingredients. Pick fine, blanched almond flour for muffins that most closely resemble traditional, high-carb muffins. I like Anthony’s best. Make sure to use baking powder, not baking soda, for this recipe.

Muffin liners. Just like with other muffin recipes, you will need to use muffin liners for your muffin pan. I love my reusable silicone liners, but you can also use paper liners. A regular muffin pan will work great, but you can also use a silicone pan. Liners are optional for silicone pans, as they are non-stick.

Heating tip. I bake my muffins on high for a few minutes to give them a rising boost and to create that nice muffin top. I preheat the oven to 400 F, bake them on this setting for 10 minutes, then turn down the heat to 350 F, and bake them for an additional 20 minutes until they are baked through.

Cool down. As with most keto baked goods, you need to let them cool down before you enjoy them. So let your muffins cool down to about room temperature before you take the first bite.

Storage. You can store the muffins on the counter for a few days, but beyond that either refrigerate them (covered for up to 1 week), or freeze them in an air-tight container for 4-6 months.

The perfect master recipe for all your muffin needs!

muffin varieties

Don’t forget to comment and hit the 5-star button! I love hearing from you!

MORE AMAZING KETO DESSERT RECIPES

Keto Danishes with berries.
Keto Danish
Close-up of Keto Zucchini Brownies.
Keto Zucchini Brownies
Jumbo Chocolate Chip Cookies
Jumbo Chocolate Chip Cookies
different muffins made with Master Muffin recipe

Keto Master Muffin Recipe

With this one Keto Master Muffin recipe you can make countless varieties of delicious, low-carb muffins. Your muffins will turn out soft, moist, with a beautiful muffin top!
4 from 4 votes
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Breakfast, Dessert
Cuisine American, Keto
Servings 12 muffins
Calories 178 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 400 ℉. Line muffin pan with muffin liners.
  • In large bowl, use a hand mixer to cream the butter. Add sweeteners and beat until creamy. Lastly, add eggs, sour cream, and vanilla extract and mix until well combined. Set aside.
  • In a medium bowl, whisk together almond flour, baking powder and salt.
  • Add dry ingredients to wet ingredients and stir until well combined. Add optional ingredients for your specific muffin variety (see notes below). Fill muffin pan with batter (about 1 heaping tablespoon per muffin).
  • Bake for 10 minutes on 400 ℉. Turn down temperature to 350 ℉ and bake an additional 20 minutes until tops look golden brown. Let cool down completely before enjoying your muffins.

Video

Notes

Storage. You can store the muffins on the counter for a few days, but beyond that either refrigerate them (covered for up to 1 week), or freeze them in an air-tight container for 4-6 months.
Variety options
  • Blueberry Muffins: Add 2/3 cups of blueberries to the batter.
  • Chocolate Chip Muffins: Add 3/4 cup of sugar-free milk chocolate chips.
  • Double Chocolate Muffins: Add an additional tablespoon of sour cream to the wet ingredients, and 4 tbsp of cocoa powder to the dry ingredients. Lastly, add 2/3 cup of sugar-free milk chocolate chips to the muffin batter.
  • Cinnamon Sugar Muffins: Add 1 tablespoon of cinnamon to the dry ingredients. Spoon batter into prepared muffin pan. In a small bowl, whisk together 2 tbsp of granular erythritol and 1 teaspoon of cinnamon. Sprinkle mixture over each muffin. Then bake.
  • Lemon Poppy Muffins: Add 1 1/2 tsp of lemon zest and tbsp lemon juice to the wet ingredients and 3 tbsp poppy seeds in the dry ingredients.
  • Raspberry White Chocolate Muffins: Add 1 cup raspberries and 2/3 cups sugar-free white chocolate chips to the batter.

Nutrition

Serving: 1muffinCalories: 178kcalCarbohydrates: 5gProtein: 6gFat: 16gFiber: 2gSugar: 1g
Keyword keto dessert, keto muffins
Tried this recipe?Let us know how it was!

4 Comments

  1. 5 stars
    Amazing!!! I have tried many Keto muffin recipes. This one beats them all! Love how they get nice and brown on top while staying soft inside. And the taste is divine! Hard to believe they are low carb! Thank you for sharing your recipe ❤️

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating