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Chocolate Almond Muffins



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MOIST & ALMOND MUFFINS

INGREDIENTS

  • 80 g plain flour
  • 80 g buckwheat flour
  • 1 teaspoon baking powder
  • 100 g almonds
  • 30 g unsweetened cocoa
  • 100 g quality dark chocolate (70% cocoa)
  • 1 medium egg
  • 50 g sugar
  • 70 g butter
  • 2 dl yogurt
  • 100 ml milk
  • vanilla extract
  • pinch of salt

PREPARATION

  1. Combine the flour, ground almonds (50 g), cocoa powder and baking powder in a large bowl. 

  2. Melt the chocolate over the bain-marie and add butter until you get smooth texture. Add vanilla extract to this.

  3. Whisk egg with sugar and then add yogurt and chocolate mixture. Whisk everything until incorporated. 

  4. Combine the dry ingredients slowly into this mixture until batter is just blended. Add chopped almonds to this mixture (50 g). 

  5. Oil the muffin cups and using a large scoop fill them 3/4 full. 

  6. Place in the oven to bake for 7 minutes at 200, then reduce the heat to 175 and continue baking for 10-12 minutes more. The cracks should look slightly moist and the edges should be firm. 

  7. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.


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