Decadent Dark Chocolate Almond Muffins
These rich and moist chocolate muffins, combined with the goodness of almonds, are a perfect treat for any chocolate lover needing a gluten-free option.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3.5 cups gluten-free flour blend Ensure it contains xanthan gum
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup cocoa powder unsweetened
- 8 ounces dark chocolate finely chopped
- 10 tablespoons unsalted butter melted
- 1 cup sugar granulated
- 0.75 cup brown sugar light, packed
- 3 eggs large, at room temperature
- 1.5 cups almond milk at warm room temperature
- 2 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips divided
- 1 cup almonds toasted and chopped
Instructions
Preparation Steps
- Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour blend, baking powder, baking soda, salt, and cocoa powder.
- Melt the chopped dark chocolate using a double boiler or microwave until smooth and set aside.
- In another bowl, mix the melted butter with both sugars until well combined. Add eggs one at a time, mixing well after each addition.
- Slowly stir in the melted chocolate, almond milk, and vanilla extract into the sugar mixture.
- Combine wet and dry ingredients by folding them together gently. The batter should be thick and rich.
- Fold in 1 cup of chocolate chips and the chopped almonds, reserving some for topping.
- Fill each muffin cup nearly to the top and sprinkle with remaining chocolate chips.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days. For best freshness, consume within the first two days.