9 Quick & Easy Low Carb Muffin Recipes (2024)

FAQs

What not to do when making muffins? ›

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Many muffin recipes instruct you to fill your muffin tin cavities two-thirds full. If you want taller muffins, fill three-quarters full or even all the way to the top of the pan. You may have less yield, but they'll look more like beautiful bakery-style muffins with more distinct muffin tops.

Keto Blueberry Muffins Recipe

Whip up these easy Keto Blueberry Muffins for easy breakfasts or snacks. They are light and fluffy, with 9g of protein and only 4.4g of net carbs per serving.

Rest the Muffin Batter

If you're short on time, just 30 minutes can make a difference. When you rest the muffin batter, the flour has time to absorb more of the wet ingredients. The fully hydrated flour starches yields a thicker batter.

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Make sure you use the correct temperature. I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F. That heat range is just not enough.

You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate.

Most fruits are too high in carbs to eat on the keto diet, but berries are an exception. Berries, particularly raspberries and strawberries, are low in carbs and high in fiber. While blackberries and blueberries are lower in carbs than some other fruits, they may not fit into strict keto diets ( 60 , 61 , 62 , 63 ).

Can you eat blueberries everyday on keto? ›

Raw blueberries can be part of a keto diet if you stick to a reasonable portion size of 1/2 cup (74 grams). Other blueberry products like jellies or pie fillings are too high in sugar and carbs for keto.

Berries. Berries are a popular choice for people watching their carb intake. Strawberries have the fewest carbs of all types of berries, while blackberries have the fewest net carbs. For each 100 g of strawberries, you'll get 7.68 g of carbohydrates and 2 g of fiber, yielding a net of 5.68 g of carbohydrates.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

Basic Muffins

Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined. The mixture may curdle but will be corrected when the flour is added.

Add greek yogurt to your muffin mix for extra moistness. Top with a vanilla glaze or sugar sprinkles.

The most important rule of muffin making is to not over stir the mix. Instead, what you really want is to just moisten the ingredients. Resist the temptation to stir or beat the batter until it is smooth and lump free.

If your muffins aren't baked through, the problem could be that the oven temperature could have been to low, the batter could have been overmixed, and/or the wrong amount of leavener was used.

BEFORE BAKING, tie back long hair, clean counters, assemble ingredients and equipment, wash hands and put on an apron. KEEP SEPARATE the measuring, mixing and handling of unbaked batter or dough from cooling, serving and packaging of baked products.

Don't Over-mix, Don't Under-mix

Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined. Overmixing batter, whether that's for cakes, cupcakes, breads, muffins, etc, lends a tough-textured baked good. Don't turn on the mixer then leave the room.