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.
If you are looking for yummy almond flour muffins, then try the almond flour carrot muffin recipe or the almond flour lemon blueberry muffins next!
Why You'll Love This Almond Flour Chocolate Muffins
These chocolate muffins use a brownie-inspired method, giving them an irresistibly rich and fudgy texture. A combination of almond flour, butter, and dark cocoa creates deep chocolate flavor in every moist, tender bite—somewhere between a brownie and a muffin.
They’re naturally grain-free and made with simple, wholesome ingredients, making them perfect when you’re craving a healthier chocolate muffin with a little something extra.
If you love baking with almond flour, don’t miss my other delicious almond flour desserts!
-maria doss
★★★★★
"Still moist the next day. They’re all gone by then😀"
-KYLIE
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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. I explain more in the roundup post of almond flour recipes.
- 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.
Tips For Success
- 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 Baking Recipes
Almond Flour Chocolate Muffins
Ingredients
- 1 ¼ cup semi sweet chocolate chips, divided
- 4 tablespoons coconut oil or unsalted butter at room temperature
- 1 ¼ cups almond flour super fine
- 6 tablespoons white sugar
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup milk
- ½ teaspoon vanilla extract
Instructions
- Prep. Preheat oven to 350°F and line a standard muffin pan with 8 paper liners.
- Melt chocolate and butter. Add ½ cup chocolate chips and 4 tablespoons coconut oil (or butter) to a small microwave-safe bowl. Microwave for 40–60 seconds, stirring every 20 seconds, until the chocolate is almost melted. Don’t let it get too hot. Remove from the microwave and stir until completely smooth, then set aside to cool while you prepare the dry ingredients.
- Mix dry ingredients. Add 1 ¼ cups almond flour, 6 tablespoons sugar, ¼ cup cocoa powder, 1 ½ teaspoons baking powder and ½ teaspoon salt into a medium bowl and whisk to combine.
- Mix wet ingredients. In a larger mixing bowl, whisk together the 2 eggs, ¼ cup milk and ½ teaspoon 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.
- Finish batter. Add the dry ingredients along with ½ cup more chocolate chips. Gently fold with a spatula just until everything is evenly combined. Divide the batter evenly among the prepared muffin cups, then sprinkle the remaining chocolate chips on top.
- Bake. Bake for 20–23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Place the pan on a wire rack to cool.Pro Tip for Fudgy Muffins 👉 Don’t overbake! A few moist, sticky crumbs are perfect—just make sure there’s no wet batter. Taking them out slightly early is the secret to keeping these muffins rich and fudgy.
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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🍫 Looking for decadent chocolate muffins? Try my chocolate zucchini muffins or the chocolate avocado muffins recipe next!
Why Does Almond Flour Work So Well in Chocolate Muffins?
Almond flour is almost made for rich, chocolatey muffins. The natural fat in finely ground almonds adds moisture and tenderness, giving the muffins a richer, denser crumb than wheat flour. It also pairs beautifully with cocoa and chocolate, which helps create that irresistible brownie-like texture.
Another reason? Almond flour doesn’t contain gluten, so you don’t develop the elastic gluten network that gives traditional wheat-flour muffins their light, fluffy structure. Instead, you get a soft, tender, fudgy texture that’s much closer to a chocolate brownie.
So if you love rich, fudgy chocolate muffins rather than light and cakey ones, almond flour is a perfect choice!
More almond flour muffin recipes
If you're looking for easy and delicious almond flour recipes, these muffin ideas are a must-try!
- Almond flour carrot muffins are ultra soft, moist with a tender crumb and loaded with finely grated carrots, walnuts, and raisins. They are gluten-free, dairy-free, low-carb, flourless, grain-free, and protein-rich!
- These almond flour lemon blueberry muffins are one of the healthiest muffins you'll make. They are amazingly tender, bursting with blueberries, and they take only 6 minutes to prepare.
- These almond flour banana muffins are made in under 10 minutes. Made using wholesome ingredients like almond flour and almond butter, these are amazingly healthy without any added fat.
- Mini Nutella muffins are fudgy, rich, chewy, decadent, brownie like, naturally gluten free and impossible to resist.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
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😀