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Six golden mini almond butter cakes on a wooden board, two broken open showing fudgy interior, flaky salt on top

Mini Almond Butter Cakes

One-bowl mini almond butter cakes baked in a muffin tin. Fudgy crumb, golden edges, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 mini cakes
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 250 g smooth unsweetened almond butter well stirred
  • 150 g light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 60 ml whole milk
  • 60 g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 tsp flaky sea salt for topping

Method
 

  1. Heat the oven to 175 C / 350 F. Grease a 12-cup muffin tin well with butter or nonstick spray, or line with paper liners.
  2. In a large mixing bowl, whisk together the almond butter and brown sugar until smooth and combined, about 1 minute.
  3. Add the eggs one at a time, whisking after each addition until the batter is glossy. Mix in the vanilla extract and milk.
  4. Sift the flour, baking powder, and fine salt directly into the bowl. Fold gently with a rubber spatula until no dry streaks remain - don't overmix.
  5. Divide the batter evenly between the muffin cups, filling each about two-thirds full. Scatter a pinch of flaky salt over each cup.
  6. Bake for 20 to 22 minutes, until the tops look set and matte and a toothpick inserted in the edge comes out clean with a few moist crumbs.
  7. Cool in the tin for 10 minutes, then transfer to a wire rack. The cakes will firm up as they cool.

Notes

For a dairy-free version, swap the milk for unsweetened oat milk or almond milk - the texture barely changes. If your almond butter is salted, skip the fine salt in the batter.