{Gluten-Free} Brown Butter Cardamom Spice Muffins

I did a couple of recipe experiments last weekend and two of them were successful — one of which, these brown butter cardamom spice muffins I am sharing today. These are simple, tender muffins kissed with cardamom, one of my favorite spices, with a deep flavor undertone from the brown butter.

A simple blend of almond, oat and tapioca make these muffins both delicate and hearty. You could use the flour base for other muffins and reduce the cardamom — or swap it for cinnamon, say, and throw in a cup of blueberries or raspberries. They are lovely at any time of day and especially with a second cup of coffee mid-morning. Hope you enjoy these.

Til next time – N x

Need substitutions? Swap tiger nut or another nut flour for the almond floursorghum flour for the oat, and cornstarch or arrowroot for the tapioca starch. Try brown sugar in place of the maple sugar or just use granulated sugar.

{Gluten-Free} Brown Butter Cardamom Spice Muffins

Recipe by Nicole Spiridakis



Tender, lightly sweet, whole grain gluten-free cardamom-spice muffins that get their deep flavor from brown butter and maple sugar.


  • 1/2 cup unsalted butter

  • 120 g/about 1 cup almond flour

  • 80 g/about 3/4 cup gluten-free oat flour

  • 80 g/about a scant 3/4 cup tapioca starch

  • 1 Tablespoon baking powder

  • 1/4 teaspoon baking soda

  • 2 teaspoons ground cardamom

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon fine sea salt

  • 3/4 cup maple sugar (or 1/2 cup for less sweet muffins)

  • 2 eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 cup whole milk


  • In a medium saucepan over medium-low heat, heat the butter until it melts, then continue to cook until it becomes a bit crackly and fragrant, about 15-20 minutes. Remove from stove to cool.
  • Meanwhile, in a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices. In a large bowl, whisk together the maple sugar and eggs, then add the vanilla and milk. Stir in the butter.
  • Pour the wet ingredients into the dry and stir until well combined. Let batter rest for about 15 minutes.
  • While batter is resting, heat oven to 375 F. Prepare a 12-cup muffin tin with liners.
  • Bake the muffins for about 20-25 minutes, until a skewer inserted comes out clean. Remove from oven and place tin on a rack; cool for 5 minutes, then turn muffins out to cool completely. Muffins will keep in an air-tight container for up for five days.

Join the Conversation

  1. Wow, Nicole, these are so great! I made them in three mini loaf pans, and while I’ve been making and loving your recipes for years, these are one of the best you’ve created. Just perfect!

  2. I have these in the oven now, but I was puzzled by the weights of the oat and tapioca flours. 80 gm is closer to one cup for each of those (especially the oat flour), so I’m hoping the weight was the correct part. I figured it must be, given the whole tablespoon of baking powder. We’ll see, I’m hoping I didn’t have waaaaaay too much flour!

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