Chocolate Almond Muffins
If you are looking for a perfect chocolate muffin recipe you should definitely try this one. These muffins have everything you would want in a good chocolate muffin, crunchy top, moist and soft interior and amazing chocolate flavour.
Made with cocoa powder and melted chocolate these will satisfy even the strongest chocolate cravings. Toasted almonds we used in this recipe gives muffins that special kick and crunchines while yogurt make them special moist. We added a dash of Amaretto liqueur in the batter but you can use any other liqueur.
We advise you to use tulip-shaped muffin cases to get large chocolate muffins you will adore. If you use the regular muffin cases the muffins would dry out and wouldn't be perfect.
Don't let the muffins sit in the hot tins for too long once they're done or they'll be over baked and dry out. Take them out and place on a cooling rack or plate.
We are sure that this easy chocolate muffin recipe will be your new favourite!
COOKS IN: 60 minutes
- 80 g plain flour
- 80 g buckwheat flour
- 1 teaspoon baking powder
- 80 g almonds
- 30 g unsweetened cocoa
- 100 g dark chocolate (70% cocoa)
- 1 medium egg
- 30 g sugar
- 70 g butter
- 2 dl yogurt
- 100 ml milk
- 1 tablespoon amaretto liqueur
- pinch of salt
- Toast the almonds in a large frying pan over a medium heat until lightly golden. Leave to cool. Ground the half of the amount while finely chop other half.
- Place into a large mixing bowl both flours, cocoa powder and baking powder and mix well.
- Place the broken chocolate in a heatproof bowl set over a sausepan of gently boiling water and stir occasionally until melted. Add cubed butter and stir until you get a smooth texture. Add 1 tablespoon of Amaretto liqueur.
- Whisk the egg with sugar and then add yogurt and milk. Pour this mixture into the melted chocolate and whisk everything together until incorporated.
- Pour prepared dry ingredients slowly into chocolate mixture and stir with a wooden spoon or a rubber spatula just until combined. In the end add almonds and stir few more times. The batter should be very thick.
- Line muffin tray with tulip-shaped muffin cups and using a large spoon fill them 3/4 full.
- Place in the oven to bake for 5 minutes at 200°C, then reduce the temperature to 175°C and continue baking for an additional 8-10 minutes. The cracks should look slightly moist and the edges should be firm. Test if the muffin is baked by sticking a toothpick in it and pulling it out (the toothpick shouldn't be completely dry).
- Remove from the oven and allow muffins to cool for a few minutes before transferring them to a wire rack to cool completely.
- Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
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