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–+ servings

Chocolate Almond Muffins

Heather Smoke
Soft, moist and fluffy dark chocolate muffins full of crunchy almonds and dark chocolate chips.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings12

Equipment

  • Muffin Pan

Ingredients
 

  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ cup Dutch-processed cocoa powder (such as Rodelle)
  • 1 tbsp corn starch
  • ¾ cup granulated sugar
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 2 large eggs
  • 1 cup buttermilk (either lowfat or whole)
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ¾ cup semi-sweet chocolate chips, divided
  • ½ cup chopped almonds, divided

Instructions
 

  • Preheat the oven to 350F. Line a standard-sized muffin pan with 12 paper liners, or a jumbo muffin pan with 6 jumbo paper liners. Lightly spray the liners with non-stick baking spray.
  • In a bowl, sift together the flour, cocoa powder, corn starch, sugar, salt, baking soda and baking powder. Sifting is important, to get rid of the lumps in the cocoa powder.
  • Separately, whisk together the eggs, buttermilk, oil and extracts.
  • Add the wet ingredients to the dry, and whisk briefly just to barely combine, but with a few floury streaks remaining.
  • Add 1/2 cup chocolate chips and 1/4 cup chopped almonds to the batter, and fold in.
  • Divide the batter between the cups. Sprinkle the top of the batter with the remaining 1/4 cup chocolate chips and 1/4 cup chopped almonds.
  • Bake small muffins for about 18-20 minutes, and large muffins for 28-30 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  • Cool 5 minutes in the pan, then transfer to a cooling rack to cool for 15 minutes. Serve warm.

Notes

  • These are best on the day they're made, but leftover muffins should be stored in an airtight container at room temperature for up to 3 days.
  • They are great the next day, rewarmed for 20-30 seconds in the microwave, or warmed for a few minutes in a convection oven.
Keyword Almond, Chocolate, High Altitude, Muffins
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