Almond Rice Muffins Recipe - Gluten-Free & Delicious

Almond Rice Muffins

Almond Rice Muffins Recipe - Gluten-Free & Delicious
Preparation time: 15 minutes | Cooking time: 25-30 minutes | Servings: 12


Almond Rice Muffins
Almond Rice Muffins

Almond Rice Muffins are a delightful and nutritious treat that combines the nutty essence of almonds with the wholesome goodness of brown rice flour. Perfect for breakfast, snacks, or even as a dessert, these muffins are not only delicious but also cater to various dietary needs, being gluten-free and dairy-free. This recipe offers a simple yet satisfying way to enjoy the rich flavors and health benefits of its key ingredients.


The concept of rice-based baked goods dates back centuries in various cultures, particularly in Asia where rice is a staple food. However, the incorporation of almonds and the adaptation to a muffin form is a more modern twist, reflecting contemporary dietary trends and the fusion of culinary traditions. This recipe is a testament to the evolving nature of global cuisine, blending elements from different cultures to create something new and delightful.


How to prepare

  1. Mix the dry and liquid ingredients separately, then combine them and mix thoroughly until you have a thin batter.
  2. Fill 12 paper muffin cups about 0.67 full and sprinkle the tops with almond.
  3. Bake at 350°F (177°C) for 25-30 minutes.


  • For a sweeter muffin, add dark chocolate chips or dried fruit to the batter.
  • Substitute almond milk for soymilk for a more intense almond flavor.
  • Add a teaspoon of cinnamon or vanilla extract for additional warmth and aroma.

Cooking Tips & Tricks

To ensure your Almond Rice Muffins turn out perfectly, consider the following tips:

- Make sure your baking powder is fresh for the best rise.

- Sift the brown rice flour to prevent clumps and ensure a smooth batter.

- Use room temperature ingredients to help them mix more uniformly.

- Do not overmix the batter after combining wet and dry ingredients to avoid dense muffins.

- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to prevent them from becoming soggy.

Serving Suggestions

These muffins can be enjoyed on their own or with a spread of almond butter for extra nuttiness. They also pair well with a cup of tea or coffee for a relaxing breakfast or snack.

Cooking Techniques

Baking is the primary cooking technique used in this recipe. It's important to preheat your oven for even baking and to use paper muffin cups to prevent sticking and ensure easy removal.

Ingredient Substitutions

Coconut oil can be used in place of unrefined vegetable oil for a different flavor profile.

- Maple syrup can substitute honey for vegans or those preferring a different sweetener.

- A gluten-free all-purpose flour blend can replace brown rice flour if desired.

Make Ahead Tips

The batter for Almond Rice Muffins can be made ahead and stored in the refrigerator overnight. Simply fill the muffin cups and bake the next morning for fresh muffins with minimal effort.

Presentation Ideas

Serve these muffins on a rustic wooden board for a charming, homey presentation. A dusting of powdered sugar or a drizzle of almond glaze can add an elegant touch.

Pairing Recommendations

Almond Rice Muffins pair beautifully with fresh fruit, such as berries or sliced peaches, for a balanced and refreshing meal or snack. For beverages, consider almond milk lattes or herbal teas.

Storage and Reheating Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm them in the microwave for 10-15 seconds or in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

A single Almond Rice Muffin contains approximately 160 calories. This makes it a relatively low-calorie option for a snack or part of a meal.


Each serving of Almond Rice Muffins contains approximately 23 grams of carbohydrates. The primary source of these carbohydrates is brown rice flour, which is a whole grain and provides a good amount of dietary fiber.


The muffins contain about 9 grams of fat per serving, with the majority coming from the ground almonds and unrefined vegetable oil. These are sources of healthy unsaturated fats, which are beneficial for heart health.


Each muffin offers around 4 grams of protein, contributed by the almonds and soymilk. This amount helps make the muffins a more satisfying snack or breakfast option.

Vitamins and minerals

Almond Rice Muffins are a good source of several vitamins and minerals, including vitamin E from the almonds, and various B vitamins from the brown rice flour. They also provide minerals such as magnesium and phosphorus.


The main allergens in this recipe are almonds and soy. Those with allergies to nuts or soy should avoid these muffins or find suitable substitutions.


Overall, Almond Rice Muffins are a nutritious option that provides a good balance of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. They are relatively low in calories and cater to various dietary needs.


Almond Rice Muffins are a delightful, nutritious, and versatile treat that can be enjoyed at any time of the day. With their wholesome ingredients and customizable nature, they offer a satisfying option for those looking for a gluten-free and dairy-free snack or breakfast. Whether you stick to the original recipe or experiment with variations, these muffins are sure to become a cherished addition to your culinary repertoire.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Almond Rice Muffins. It was a sunny day in the spring of 1965, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was known for her delicious baking, and that day she surprised me with a batch of these unique and delectable muffins.

As I took my first bite, I was instantly hooked. The combination of the nutty almond flavor with the subtle hint of rice was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make these muffins myself.

Margaret was more than happy to share her recipe with me, and she patiently walked me through each step, explaining the importance of using high-quality ingredients and taking the time to measure everything precisely. She told me that she had learned the recipe from her own grandmother, who had passed it down through the generations.

Over the years, I have made these Almond Rice Muffins countless times, each batch just as perfect as the last. I have shared the recipe with friends and family, and it has become a staple at all of our gatherings.

The secret to these muffins lies in the simplicity of the ingredients and the methodical way in which they are combined. The almond extract adds a rich and nutty flavor, while the cooked rice gives the muffins a unique texture that is both tender and chewy.

To make these muffins, you will need the following ingredients:

- 1 1/2 cups of cooked rice

- 1 cup of all-purpose flour

- 1/2 cup of sugar

- 1/2 cup of chopped almonds

- 1/4 cup of melted butter

- 1/4 cup of milk

- 1 teaspoon of almond extract

- 1 teaspoon of baking powder

- 1/2 teaspoon of salt

- 2 eggs

To begin, preheat your oven to 375 degrees Fahrenheit and grease a muffin tin with butter or cooking spray. In a large mixing bowl, combine the cooked rice, flour, sugar, almonds, baking powder, and salt.

In a separate bowl, whisk together the melted butter, milk, almond extract, and eggs. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough muffins.

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These Almond Rice Muffins are best enjoyed warm, with a cup of tea or coffee.

I am forever grateful to Margaret for introducing me to this wonderful recipe, and I cherish the memories of our time spent baking together in her cozy kitchen. These muffins will always hold a special place in my heart, and I hope that you enjoy making them as much as I do. Happy baking!


| Almond Recipes | Gluten-free Recipes | Muffin Recipes |

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