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MUFFINS | CHOCOLATE | ALMOND

Chocolate Almond Muffins

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If you are looking for the best chocolate muffin recipe you should definitely try this one. These muffins have everything you could want: a crunchy top, a soft center and an amazingly rich chocolate flavour. 

Just follow our simple step-by-step recipe below to whip up these chocolate almond muffins which are sure to be a hit with your family and friends!

Chocolate almond muffins


What is so special about our chocolate almond muffins

Made from quality dark chocolate with the addition of unsweetened cocoa powder, these muffins will satisfy even the strongest chocolate cravings. A combination of plain, spelt and almond flours made them both healthy and delicious. 

There is a bit of crunch thanks to the chopped toasted almonds in the batter. A touch of Amaretto adds a true almond flavour which pairs well with the chocolate. With the addition of yogurt, these muffins turn out soft and moist which keeps them fresh longer.

Chocolate almond muffins

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How to make chocolate almond muffins

Toasting the almonds

First you need to prepare almond by toasting them in a frying pan over a medium heat until lightly golden and fragrant. Once cooled coarsely grind in a food processor or using a nut grinder.



Making the batter

Prepare dry ingredients - combine flours, baking powder, baking soda, cocoa powder and salt in a bowl. Place the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water and stir until melted. Add Amaretto liqueur and stir again.

Whisk the egg and sugar with a hand wire whisk, add the yogurt and whisk again until combined. Pour this mixture slowly into the melted chocolate and whisk until incorporated. Gradually pour the dry ingredients into the chocolate mixture and stir with a rubber spatula just until combined. Finally, add the almonds and stir again. The batter should be very thick.

When combining dry with wet ingredients, be sure not to overmix the batter as this could result in a muffins with a tough texture. Instead, just fold the batter together instead of mixing it, using the minimum amount of movement required until everything is combined.

Chocolate almond muffins

Baking the muffins

Fill the muffin cups 3/4 full with the muffin batter and bake in the oven, first 5 minutes on high temperature, then reduce to the lower temperature and bake for another 8 - 10 minutes. Insert the toothpick into one muffin - it should have some crumbs stuck on it. Cool muffins in the muffin tray for a few minutes, then transfer to a wire cooling rack. Dust with some icing sugar and serve!

For this recipe we recommend to use tulip-shaped muffin cases for baking, to get 6 large muffins with soft and moist center.

Chocolate almond muffins

Serving and storing chocolate almond muffins

Muffins are best enjoyed the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months. To freeze muffins, place them in a single layer in an airtight container or freeze on a small baking tray and them move to freezer bags.



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Chocolate almond muffins


Chocolate Almond Muffins

MAKES: 6 large muffins
COOKS IN: 1 hour
LEVEL: Moderate

INGREDIENTS

  • 80g (2/3 cup) plain flour
  • 40g (1/3 cup) whole spelt flour
  • 43g (1/3 cup + 1 tbsp) almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 75g (1/2 cup) whole almonds
  • 40g (1/2 cup) cocoa powder (unsweetened)
  • 100g (3.5 ounces) dark chocolate (60-70%)
  • 1 egg
  • 50g (1/4 cup) brown sugar
  • 70g (5 tbsp) butter
  • 210g (3/4 cup + 2 tbsp) Greek yogurt
  • 1 tablespoon Amaretto liqueur




METHOD

  1. Preheat the oven to 200°C/392°F. Prepare the muffin tray by lining it with 6 tulip-shaped muffin cups.

  2. Toast the almonds in a frying pan over a medium heat until lightly golden and fragrant. Once cooled coarsely grind in a food processor or using a nut grinder.

  3. In a large bowl combine all flours, baking powder, baking soda, cocoa powder and salt.

  4. Place the chocolate and cubed butter in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth. Add Amaretto and stir again.

  5. Whisk the egg and sugar with a hand wire whisk, add the yogurt and whisk again until combined. Pour this mixture slowly into the melted chocolate and whisk until incorporated.

  6. Gradually pour the dry ingredients into the chocolate mixture and stir with a rubber spatula just until combined. Finally, add the almonds and stir again. The batter should be very thick.

  7. Using a tablespoon fill the muffin cups 3/4 full with the batter. Bake in the oven for 5 minutes at 200°C/392°F, then reduce the temperature to 175°C/347°F and continue baking for another 8-10 minutes. The cracks on the muffin tops should look slightly moist and the edges should be firm. Test if the muffin is ready by sticking a toothpick into it - it should have some crumbs stuck on it. 

  8. Remove from the oven and allow muffins to cool for a few minutes before transferring them to a wire rack to cool completely. 

We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.