These Almond Flour Chocolate Muffins are very chocolatey, rich, tender and not overly sweet. Made with both melted chocolate and cocoa, and then topped off with more chocolate chips, this one is sure to satisfying your chocolate cravings!
I wanted almond flour chocolate muffins AKA flourless chocolate muffins with rich deep, all natural chocolate flavor and a cake-like texture like the almond flour chocolate cake.
With a soft and tender crumb, this muffin is super decadent like air fryer chocolate lava cake, but packs in more intense chocolatey flavor from the melted chocolate, chocolate chips and cocoa powder.
Cocoa powder is a key component in creating chocolate recipes that deliver big flavor. I like to use cocoa in everything from walnut smoothie to chocolate avocado mousse. Ounce for ounce cocoa powder has more chocolate flavor!
Why you'll love this?
- Intensely chocolatey. Thanks to the use of melted chocolate, cocoa powder and more dark chocolate chips, it’s so moist with beautiful almond undertones with a fudgy texture.
- Unapologetically rich from almond flour, butter and cocoa fats.
- Deeply flavorful with a tight crumb, almost gluten free almond flour brownies like!
- While the butter contributes tons of flavor, the natural oils in almond flour will make the muffin ultra moist and tender.
- Both almond flour and cocoa powder has no gluten forming proteins, thus being very tender with a fine crumb.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond Flour - Like for all almond flour dessert recipes, use super fine almond flour and not almond meal.
- Cocoa powder - It is made by removing most of the cocoa butter from cocoa liquor, thus concentrating the amount of cocoa solids.
- Chocolate chips - Use a good quality chocolate like Ghiradelli semi sweet.
- Milk - Adds richness and also makes it tender.
- Butter - Butter contains milk solids and lactic acid, which react with the baking powder, helping it rise and give a cakier muffin.
- Baking powder - Double acting baking powder contains both baking soda and a dry acid, provides leavening when it comes in contact with the liquids, and then during baking.
Pro tip: Dutch processed cocoa has a milder and more complex flavor than natural cocoa, which can be astringent. That said, you can either one in this recipe. Natural cocoa powder will react with the baking powder to give you a slightly higher rise when compared to dutch processed.
How to make?
1.Whisk together all purpose flour, sugar, cocoa powder, baking powder and salt in a medium bowl.
2. Microwave ½ cup chocolate chips and butter, until almost melted. Remove from microwave and stir until full melted, let cool.
3. Add milk, eggs and vanilla extract into a larger bowl, and whisk to combine.
4. Mix in the melted chocolate-butter mixture.
5. Add dry ingredients and mix with a rubber spatula, until thoroughly combined. Stir in remaining ½ cup chocolate chips.
6. 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 almost clean, with some crumbs attached to it.
Pro tip for a fudgy muffin - Don't over bake! 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.
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.
How to store?
They can stored in a sealed container at room temperature for up to 3 days, refrigerated for up to a week or freeze for up to 2 months. Thaw at room temperature for a few hours before serving.
- 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 muffin recipes
Almond Flour Chocolate Muffins
- 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.Pro tip: Dutch processed cocoa has a milder and more complex flavor than natural cocoa, which can be astringent. That said, you can either one in this recipe. Natural cocoa powder will react with the baking powder to give you a slightly higher rise when compared to dutch processed.
- 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. Tip: Make sure to scrape all the melted chocolate. It's liquid gold! 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 almost clean, with some crumbs attached to it.Pro tip for a fudgy muffin - Don't over bake! 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.
- Place pan on a wire rack to cool completely.
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.
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