These Almond Flour Chocolate Muffins are rich, fudgy, and incredibly satisfying—without being overly sweet. Made with a double dose of chocolate from cocoa powder and chocolate chips, they’re naturally gluten-free, grain-free, and flourless.
5 Star Review
Kylie writes "Still moist the next day. They’re all gone by then😀" ★★★★★
These almond flour muffins are made using a chocolate brownie method, which gives them a rich, fudgy texture and an ultra-chocolatey flavor. While they may not be your typical healthy almond flour recipe, they are naturally grain-free, made with wholesome ingredients, and absolutely perfect when you're craving a decadent treat with a better-for-you twist.
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Why You’ll Love These Double Chocolate Muffins using Almond Flour?
Intensely chocolatey – Made with melted chocolate, cocoa powder, and dark chocolate chips, every bite is rich, moist, and packed with deep chocolate flavor.
Unapologetically rich – A combination of almond flour, butter, and dark cocoa creates a fudgy texture that feels like a cross between a brownie and a muffin.
Deliciously dense with a tender crumb – These flourless muffins have a tight, moist crumb that melts in your mouth, thanks to the natural fats in the ground almonds and butter.
Better-for-you indulgence – They’re naturally gluten-free, grain-free, and flourless.
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond Flour – Super-fine variety gives a smoother, more consistent crumb, while almond meal (which contains the skins) can make baked goods dense and gritty.
- Cocoa Powder – Dutch-processed cocoa has been alkalized, giving it a smoother, more mellow chocolate flavor, while natural cocoa powder is more acidic and sharp. Either one can be used in this recipe, but natural cocoa may result in a slightly taller muffin due to its acidity reacting more strongly with baking powder.
- Chocolate Chips – Choose a high-quality semi-sweet chocolate, such as Ghirardelli or Guittard, for the best flavor and melt.
- Milk – A splash of milk adds moisture and tenderness to the gluten-free batter. It also helps loosen the texture just enough to keep the muffins soft without making them too heavy.
- Butter – It adds richness, moisture, and flavor and also helps create a fudgy texture, similar to a chocolate brownie.
- Baking Powder – Double-acting baking powder begins working once it’s mixed with liquids and then again when exposed to oven heat. This ensures a light, airy rise even in denser flours like gluten-free flours.
Almond Flour Chocolate Muffins
Ingredients
Wet ingredients
- 1 cup semi sweet chocolate chips divided (plus more for topping)
- ½ cup milk
- 4 tablespoons butter at room temperature
- 2 eggs
- ½ teaspoon vanilla extract
Dry ingredients
- 1 ¼ cups almond flour super fine
- ½ cup + 2 tablespoons white sugar
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
- Add ½ cup chocolate chips and butter into a small microwave safe bowl. Microwave for 40 to 60 seconds (stirring every 20 seconds), until almost melted (don't let it get very hot). Remove bowl from microwave and stir until fully melted. Let cool until you mix dry ingredients.
- Add all dry ingredients into a medium bowl and whisk to combine.
- In a larger mixing bowl, whisk together the milk, eggs, and vanilla extract until smooth. Add the melted chocolate-butter mixture and stir until fully combined, making sure to scrape in every bit of that rich chocolate.
- Add the dry ingredients and gently fold with a spatula until fully incorporated. Stir in the remaining ½ cup of chocolate chips.
- Divide batter into the prepared muffin pan and sprinkle more chocolate chips on top.
- Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.Pro Tip for Fudgy Muffins: Avoid overbaking! A toothpick with a few sticky crumbs (not wet batter) means it’s the perfect time to take them out. Slightly underbaking gives that rich, fudgy texture everyone loves.
- Place pan on a wire rack to cool and enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make chocolate muffins with almond flour?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Helpful tips
- Use super fine almond flour and not almond meal.
- Make it dairy free. Use coconut oil instead of butter and almond milk instead of regular milk.
More almond flour muffin recipes
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PJ
These Muffins are very good. I substituted 1/4 cup of the almond flour with coconut flour, and I crushed up some Lily’s brand dark chocolate. And I used almond milk. Very moist. I baked at 350 deg F with convection oven for 16 min.
I would totally use this recipe again!
Thank you
Maria Doss
Glad you liked it hun, have a wonderful week - Maria
Annemarie
Hi Maria,
How much vanilla extract is needed for this recipe? It's not listed under the wet ingredients. Thank you.
Maria Doss
Hi Annemarie, You will need about 1/2 teaspoon and the recipe has been corrected. Thanks for bringing this to our attention, have a wonderful weekend - Maria
Kylie
Still moist the next day. They’re all gone by then😀