49 minutes
Delicious mini-cakes made with browned butter and almond flour, perfect for any occasion.
Unsalted Butter, browned
tablespoons
0 oz
tablespoons
teaspoons
0 oz
1. Preheat Oven and Prepare Muffin Tin
Preheat your oven to 375°F, ensuring the oven rack is positioned in the center. Spray a 24-cup mini-muffin tin with baking spray that contains flour.
2. Brown the Butter
Melt the butter in a 10-inch skillet over medium heat, stirring continuously with a rubber spatula. Brown the butter until dark golden brown solids form at the bottom and a nutty aroma is present, about 1 to 3 minutes.
3. Combine Dry Ingredients
In a large bowl, whisk together the almond flour, sugar, all-purpose flour, and table salt until well combined.
4. Add Egg Whites to Dry Mixture
Add the egg whites to the dry mixture and stir until smooth, ensuring any lumps are mashed out.
5. Incorporate Browned Butter
Pour the browned butter into the batter, stirring until fully incorporated.
6. Fill Muffin Tin and Bake
Carefully fill the prepared mini-muffin tin with the batter, each cup about half full. Bake in the preheated oven for about 14 minutes, rotating the tin halfway through. The mini-cakes are done when the edges are well browned and the tops are golden.
7. Cool and Serve
Remove the muffin tin from the oven and let the mini-cakes cool in the tin for a few minutes. Invert a wire rack over the tin and flip them out. Turn the cakes right side up and let them cool completely on the wire rack for at least 20 minutes. Enjoy!
Fold in chocolate chips or chunks into the batter before baking to add a chocolatey twist to the cakes.
Top the batter with fresh or frozen berries before baking for a fruity addition. Fold berry puree into the batter for a marbled effect.
Add the zest of lemon, orange, or lime to the batter to infuse a fresh, citrusy flavor. Also include a citrus glaze made with powdered sugar and the corresponding citrus juice.
Substitute some of the almond flour with finely shredded coconut and add a splash of coconut extract for a tropical flavor profile.
Fold in a handful of mini chocolate chips or replace a small portion of the flour with cocoa powder for a chocolatey version. This introduces a classic flavor combination of chocolate and almond.
The quality of your browned butter can make or break the flavor profile of these cakes. Aim for a deep amber color with a nutty aroma. Let it cool to prevent cooking the eggs when added to the batter.
When incorporating the dry ingredients into the wet, use a gentle hand. Overmixing can lead to tough mini-cakes. A light fold until just combined will keep them tender.
These cakes can dry out quickly. Start checking for doneness a few minutes before the recommended time, especially if you're using a dark-colored pan, which can lead to faster baking.
Make sure the eggs are at room temperature for a more even mix and better rise. Cold eggs can re-solidify the browned butter, creating an uneven texture.
Use finely ground almond flour for a smooth texture. Coarse almond flour can make your cakes gritty.
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