Chocolate Almond Muffins
Indulge in the rich decadence of these Chocolate Almond Muffins, a delightful fusion of deep cocoa flavor and nutty almond crunch. Perfect for breakfast or a mid-day treat, these muffins are made with a blend of unsweetened cocoa powder, semisweet chocolate chips, and sliced almonds, creating a symphony of textures in every bite. The moist, tender crumb is achieved with a mixture of vegetable oil, milk, and eggs, while a sprinkle of almonds on top adds a golden, toasty finish. Ready in just 35 minutes, this easy-to-follow recipe yields a dozen bakery-style muffins that balance sweetness and sophistication. Whether enjoyed warm out of the oven or saved for your snack stash, these chocolate almond muffins are sure to satisfy every chocolate lover's cravings.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 0.75 cup Milk
- 1.5 teaspoons Vanilla extract
- 2 units Large eggs
- 0.75 cup Semisweet chocolate chips
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, milk, vanilla extract, and eggs until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chocolate chips and most of the sliced almonds, reserving a small amount of almonds for topping.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved sliced almonds on top of each muffin for a delightful crunch.
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your homemade Chocolate Almond Muffins!
Nutrition Facts
Calories |
3836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 483.0 g | 176% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 315.9 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 683 mg | 53% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
