Dark Chocolate Almond Muffins

I am very excited to share this recipe today!

Over the course of the past few weeks I have had the pleasure of participating in a blogging workshop filled with lots of inspiring people.

Tonight is our last meeting, and I can’t think of anything more appropriate than bringing some sweet treats to class. I would also like to give a special thank you to our fearless leader, Eric, especially for all his enthusiasm, help and advice.

Hope they like them!

And if you like chocolate and almonds, I’ve got the recipe for you too.

Dark Chocolate Almond Muffins

Yield: 12 regular muffins or 6 jumbo muffins

Ingredients

  • 1 ½ cups white whole wheat flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 cup granulated white sugar
  • 1 ½ tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup bittersweet chocolate chips (I used Ghirardelli 60% Cacao bittersweet chips)
  • 1 cup almond milk
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1 large egg, beaten
  • 2/3 cup sliced almonds, divided

Instructions

Preheat oven to 375° F. Grease muffin tin or line with baking cups and lightly grease with non-stick spray.

In a large bowl sift together flour, cocoa powder, sugar, baking powder, and salt. Stir in 1/3 cup sliced almonds and 2/3 cup bittersweet chocolate chips.

In a separate bowl, whisk together almond milk, almond extract, vanilla extract, oil, and egg.

Pour wet batter into dry ingredients, stirring just until combined.

Spoon batter into prepared muffin tin ¾ full. Sprinkle top of each muffin with the remaining sliced almonds and pat down lightly so that they stick to the batter.

Bake 18 minutes for regular sized muffins or 21 minutes for jumbo sized muffins, or until a wooden toothpick inserted into the center comes out clean. Do not overbake.

Cool 10 minutes in muffin tin on a wire rack, then remove muffins from tin to cool completely.

Enjoy!

Chocolatey goodness

Recipe adapted from GimmeSomeOven.

Tips

  • If using paper cups to line the muffins, make sure you wait until the muffins have cooled completely before peeling the paper off, otherwise they may stick to the paper.

5.23.13: I’ve updated this recipe from its original post a bit after taste tests from my lovely friends.

p.s. My classmates blogs have grown so much over the past few weeks! Check them out:

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