Almond Flour Chocolate Muffins

Almond Flour Chocolate Muffins

These Almond Flour Chocolate Muffins are very chocolatey, rich, tender and not overly sweet. Made with both melted chocolate and cocoa, and topped off with more chocolate chips, this one is sure to satisfying your chocolate cravings!

Course Breakfast

Cuisine American

Keyword almond flour chocolate chip muffins, almond flour chocolate muffins, almond flour double chocolate muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 285kcal

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

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.
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.

Video

Notes

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.

Nutrition