You will love our chocolate almond muffins - soft, chocolatey and packed with toasted almonds. So easy to make!
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!
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.
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.
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.
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.
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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