Prep time: 15 mins | Bake Time: 20-24 mins | Total Time: 45 mins | Yield: 10 muffins

Ingredients:

1 cup (96g) King Arthur Almond Flour

3 tbsp (24g) coconut flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp xanthan gum

4 tbsp (57g) butter, softened

2 oz. (57g) cream cheese, softened

3 large eggs

1/4 cup milk (57g) milk

1/4 cup (16g) chives, freshly chopped

1/4 cup (28g) Parmesan cheese, shredded

Instructions:

  1. Preheat oven to 375°F. Grease 10 wells of a standard muffin pan, or line them with papers and grease the papers.
  2. Combine the almond and coconut flours, baking powder, baking soda, salt, garlic and onion powders, and xanthan gum in a small bowl. Set aside.
  3. In a mixing bowl, or the bowl of your stand mixer, beat together the softened butter and cream cheese until smooth. Add 1/3 of the dry ingredients, beating until incorporated. Beat in the first egg until the batter is light and fluffy, about 30 seconds at medium speed. Repeat, adding 1/3 of the dry ingredients followed by 1 egg, until you’ve added the lsat egg.
  4. Add the milk, mixing until incorporated, then beating for about 30 seconds. Finally, fold in the chives and Parmesan.
  5. Scoop the batter into the prepared muffin cups, filling them each about 3/4 full — a scone and muffin scoop works well here.
  6. Bake the muffins for 20-24 mins, until lightly golden on top and a toothpick inserted into the center of one comes out clean.
  7. Remove the muffins from the oven, let them cool in the pan for about 5 mins, then transfer them to a plate for serving or a rack to cool completely.
  8. Stor muffins in the refrigerator for 5 days, or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10-15 mins.