Chocolate Almond Muffins
- Yield 12
- Prep 5 minutes
- Cook 18 minutes
- Total 23 minutes
Chocolate Almond Muffins is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 23 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated white sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk
- 1/2 tsp. almond extract
- 1/3 cup vegetable or canola oil
- 1 large egg, beaten
- 2/3 cup sliced almonds, divided
Method
Warm the oven to 400° F. Grease 12 muffin tins, or line with baking cups.
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, salt and 1/3 cup slice almonds.
In a (separate) large bowl, whisk together the milk, almond extract, oil, and the egg. Tip in the dry ingredients and stir just until combined. Do not overstir.
Fill the muffin cups 2/3 full. Scatter the top of each muffin with a pinch of sliced almonds. Blot down lightly so that they stick to the batter.
Roast 18 – 22 minutes, or until a wooden pick inserted into the center comes out clean. Do not overbake.
