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Preheat oven to 350F (177C).
In a large mixing bowl, whisk the almond flour, powdered BochaSweet (sifting if there are clumps), baking powder and sea salt.
In a separate bowl or Pyrex measuring cup, whisk together the eggs and sour cream.
Add the eggs and sour cream to the dry ingredients and thoroughly mix with a spatula or whisk.
In a small bowl, combine the melted butter and cornbread extract, then pour into the batter, and fold in using a spatula.
Line a muffin pan with parchment muffin cups or, better yet, silicone muffin cups. Put 2 TB of batter in each cup. A #24 disher works great for this and will yield exactly 12 muffins.
Bake for 22 minutes, rotating the pan 180 degrees at the midway point to ensure even baking.
Allow to cool for at least 15 minutes before serving.