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    Home » Recipes » Muffins / Quick Breads

    Triple Chocolate Muffins with Almond Flour

    Published: Mar 22, 2022 · Modified: Mar 22, 2023 by Maria Doss · This post may contain affiliate links · 4 Comments

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    Amazing Almond Flour Chocolate Muffins are rich, tender and delicious. Made with cocoa powder, melted chocolate and chocolate chips, these are a chocolate lover's dream.

    almond flour chocolate muffins on a blue cake stand.

    Almond Flour Chocolate Muffins

    Amazing Chocolate muffins are soft, tender, not overly sweet and decadent just like this Nutella muffins recipe. They’re entirely made from scratch like this chocolate lava cake, but only take a few minutes to mix together, and the flavor is better than anything you can get out of a pre-packaged pouch.

    Why are going to love this recipe?

    1. Flavor - Seriously chocolatey goodness!! This recipe is made with cocoa powder, melted chocolate and studded with chocolate chips. This deep chocolate flavor when combined with almond flour, butter and vanilla extract, makes one decadent baked treat.
    2. Texture - They are almost like our fudgy chocolate cake made with almond flour with soft and tender crumb. We borrowed the technique from making brownies, where chocolate and butter are melted together and then combined with cocoa powder and flour for a supremely fudgy texture.
    3. Easy to make - Made with common pantry ingredients like semi sweet chocolate chips, cocoa powder, almond flour, butter, eggs, sugar and milk, it is easy to make when a craving strikes. It does not require a mixer or electric beater.

    Are they healthy?

    Though this recipe has healthy ingredients like almond flour, cocoa powder, milk and eggs, it also uses not-so-healthy ingredients like butter, white sugar and chocolate chips, making it a decadent treat.

    Key ingredients

    Almond Flour - Super fine and not almond meal.

    Cocoa powder - For best taste and texture, stick to dutch process cocoa powder. Since a huge flavor boost comes from the cocoa powder, choose a good one (we used Ghiradelli).

    Chocolate chips - We recommend using a good quality chocolate chips like Ghiradelli semi sweet.

    Milk - Use whole milk or reduced fat and not fat free. Almond milk may be used for a plant based substitute.

    Butter - Unsalted butter, cold or room temperature. Reduce salt if using salted butter.

    Pro Tips for Success

    Use super fine variety and not almond meal.

    Make it dairy free - Use coconut oil instead of butter and almond milk instead of regular milk.

    Don't over bake - Best time to remove from oven? Insert a toothpick in the middle of a muffin, if it has some crumbs sticking to it then it's the perfect time to remove. Slightly under baking will give a wonderful fudgy texture.

    ingredients needed to make chocolate chip muffins.
    Whisking almond flour, sugar and baking powder
    Melted butter and chocolate
    Whisking eggs, milk and vanilla
    Mixing melted chocolate along with eggs

    How to make?

    Prep - Preheat oven to 350 degrees F and line a standard 12-cup muffin pan with paper liners.

    Melt - Microwave ½ cup chocolate chips and butter, until almost melted. Remove from microwave and stir until full melted, let cool.

    Mix dry ingredients - Whisk together flour, sugar, cocoa powder, baking powder and salt in a medium bowl.

    Finish batter - Add eggs, milk and vanilla extract to the melted chocolate mixture and mix until smooth. Stir in dry ingredients and then chocolate chips.

    Bake - Divide batter between the prepared muffin pan, sprinkle additional chocolate chips on top and bake at 350 degrees for 21 to 23 minutes.

    How to store?

    They can stored in a sealed container at room temperature for up to 3 days or refrigerated for up to a week (bring to room temperature before eating).

    How to serve?

    These are delicious as a snack, breakfast or brunch. We also love to top each muffin with some whipped cream and a strawberry for an easy yet delicious almond flour dessert.

    Can they be frozen?

    Sure can! Freeze in zip lock bags for up to 2 months. Thaw any number of muffins you want to room temperature for a few hours for a quick snack.

    Chocolate chips to be mixed in chocolate muffin batter.
    Chocolate chip almond muffins batter in a muffin pan.
    a hand holding a cut almond chocolate muffin.
    a shot of double chocolate almond flour muffins.

    More delicious muffins made using Almond Flour-

    • Almond Flour Carrot Muffins
    • Almond Flour Banana Muffins
    • Blueberry Muffins with Almond Flour

    Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.

    a hand holding a cut chocolate muffin.

    Triple Chocolate Muffins with Almond Flour

    Amazing Almond Flour Chocolate Muffins are rich, tender and delicious. Made with cocoa powder, melted chocolate and chocolate chips, these are a chocolate lover's dream.
    4.8 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 Muffins
    Calories: 167kcal
    Author: Maria Doss

    Ingredients

    Wet ingredients

    • 1 cup semi sweet chocolate chips divided (plus more for topping)
    • ½ cup milk
    • 4 tablespoons butter room temperature
    • 2 eggs
    • ½ teaspoon vanilla extract

    Dry ingredients

    • 1 cups + ¼ cup almond flour super fine
    • ½ cup + 2 tablespoons sugar white
    • ¼ cup cocoa powder
    • 1 teaspoon + ½ teaspoon baking powder
    • ½ teaspoon salt
    Prevent your screen from going dark

    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.
    • Into a large bowl, add milk, eggs and vanilla extract, stir well with a whisk, until well combined. Mix in the melted chocolate-butter mixture (make sure to get all the chocolate ----> good stuff!) . Add dry ingredients and mix with a rubber spatula, until thoroughly combined. Stir in remaining ½ cup chocolate chips.
    • Divide batter into the prepared muffin pan and sprinkle more chocolate chips on top.
    • Bake for 21 to 23 minutes or until a tooth pick inserted comes clean (if you like a fudgy texture, then remove muffins few minutes early).
    • Place pan on a wire rack to cool completely.

    Notes

    Make it dairy free – Use coconut oil instead of butter and almond milk instead of regular milk.
    Don’t over bake – Best time to remove from oven? Insert a toothpick in the middle of a muffin, if it has some crumbs sticking to it then it’s the perfect time to remove. Slightly under baking will give a wonderful fudgy texture.
    Almond Flour – Super fine variety and not almond meal.
    Chocolate chips – We recommend using a good quality chocolate chips like Ghiradelli semi sweet.

    Nutrition

    Serving: 1muffin | Calories: 167kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 157mg | Fiber: 1g | Sugar: 11g

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Reader Interactions

    Comments

    1. PJ

      November 13, 2022 at 1:48 am

      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

      Reply
      • Maria Doss

        November 14, 2022 at 7:34 am

        Glad you liked it hun, have a wonderful week - Maria

        Reply
    2. Annemarie

      November 16, 2022 at 4:20 pm

      Hi Maria,
      How much vanilla extract is needed for this recipe? It's not listed under the wet ingredients. Thank you.

      Reply
      • Maria Doss

        November 17, 2022 at 3:48 pm

        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

        Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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