Step 1

Preheat oven to 350F (177C).

Step 2

In a large mixing bowl, whisk the almond flour, powdered BochaSweet (sifting if there are clumps), baking powder and sea salt.

Step 3

In a separate bowl or Pyrex measuring cup, whisk together the eggs and sour cream.

Step 4

Add the eggs and sour cream to the dry ingredients and thoroughly mix with a spatula or whisk.

Step 5

In a small bowl, combine the melted butter and cornbread extract, then pour into the batter, and fold in using a spatula.

Step 6

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.

Step 7

Bake for 22 minutes, rotating the pan 180 degrees at the midway point to ensure even baking.

Step 8

Allow to cool for at least 15 minutes before serving.