Chocolate and almonds—has there ever been a more divine duo? Picture this: a chilly autumn morning, a steaming cup of coffee in hand, and the aroma of freshly baked muffins wafting through the kitchen.
These chocolate almond muffins are like a warm hug on a brisk day, with each bite offering a perfect blend of rich cocoa and nutty crunch. Life might be unpredictable, but these muffins? Always on point.
Steps
- Preheat your oven to 400°F and prepare a 12-cup muffin tin by greasing it or lining it with baking cups.
- In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, salt, and 1/3 cup of sliced almonds using a whisk.
- In a separate large bowl, mix together the milk, almond extract, oil, and beaten egg until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated; avoid overmixing.
- Fill each muffin cup about two-thirds full with the batter. Sprinkle a small amount of sliced almonds on top of each muffin and press them down lightly to ensure they adhere.
- Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake them.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon almond extract
- 1/3 cup vegetable or canola oil
- 1 large egg, beaten
- 2/3 cup sliced almonds (divided)
FAQ
- Can I use a different type of flour for this recipe?
- Yes, you can substitute all-purpose flour with white whole wheat flour for a healthier option. However, be aware that it may slightly alter the texture and flavor of the muffins.
- Is there an alternative to almond extract if I have a nut allergy?
- Certainly! You can replace almond extract with vanilla extract if you are avoiding nuts due to allergies or preference.
- How can I prevent the muffins from sticking to the pan?
- To avoid sticking, either grease the muffin tins well or use baking cups. This will help ensure the muffins come out easily after baking.
- What’s the best way to store leftover muffins?
- Store any leftover muffins in an airtight container at room temperature for up to two days, or in the refrigerator for longer freshness.
- Can I use a different type of oil in the recipe?
- Yes, you can use any mild-flavored oil, such as vegetable or canola oil. Avoid using oils with strong flavors, as they might overpower the taste of the muffins.
Tips
- When mixing the wet and dry ingredients, combine them gently to avoid overmixing, which can lead to dense muffins.
- Before baking, lightly press the sliced almonds onto the muffin batter to ensure they adhere and add a delightful crunch to the top of the muffins.
- Keep a close eye on the baking time and perform the toothpick test to avoid overbaking, which can result in dry muffins.
- For a slightly healthier option, consider using white whole wheat flour to add more nutritional value without compromising taste.
Equipment
- Muffin tin (if you don’t already have one)
- Baking cups (optional, if you prefer using them instead of greasing the muffin tin)
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Oven thermometer (optional, for ensuring accurate oven temperature)
