Double-Chocolate Almond Muffins
By Verveine Oringer & Ken OringerPublished on January 10, 2023
Time
45 minutes, plus cooling time
Yield
Makes 12 muffins
What Kids Are Saying
“Super yummy awesome! Rated it 11 out of 10.” —Isaac, recipe tester, age 10
Ingredients
Before You Begin
If you use almond flour labeled “superfine,” your muffins will sink a bit in the center (but will still taste great!). We like the extra-chocolaty flavor you get from using both semisweet and bittersweet chocolate chips, but you can use 1½ cups total of just one type of chocolate chips, if desired. —Verveine Oringer
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper cupcake liners.
- Place 1 cup semisweet chocolate chips in microwave-safe bowl. Heat in microwave at 50 percent power for 1 minute. Stop microwave and stir chocolate chips with rubber spatula. Continue to heat in microwave at 50 percent power until melted, 1 to 2 minutes. Stir chocolate until smooth. Let cool for 5 minutes.
- In large bowl, whisk together almond flour, baking soda, and salt. Add eggs, melted coconut oil, honey, and vanilla and whisk until combined.
- Use rubber spatula to stir in melted chocolate chips and ½ cup unmelted bittersweet chocolate chips until well combined.
- Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups.
- Place muffin tin in oven. Bake until toothpick inserted in center of 1 muffin comes out clean, about 20 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.
- Remove muffins from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.
Time
45 minutes, plus cooling timeYield
Makes 12 muffinsWhat Kids Are Saying
“Super yummy awesome! Rated it 11 out of 10.” —Isaac, recipe tester, age 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This recipe was originally published in Cooking with My Dad, the Chef. From Verveine Oringer: If you like chocolate in the morning, these muffins are for you. They’re really good served warm—the chocolate will still be melty on the inside. (I’ll admit: I really like to eat this batter raw too.)
Before You Begin
If you use almond flour labeled “superfine,” your muffins will sink a bit in the center (but will still taste great!). We like the extra-chocolaty flavor you get from using both semisweet and bittersweet chocolate chips, but you can use 1½ cups total of just one type of chocolate chips, if desired. —Verveine Oringer
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper cupcake liners.
- Place 1 cup semisweet chocolate chips in microwave-safe bowl. Heat in microwave at 50 percent power for 1 minute. Stop microwave and stir chocolate chips with rubber spatula. Continue to heat in microwave at 50 percent power until melted, 1 to 2 minutes. Stir chocolate until smooth. Let cool for 5 minutes.
- In large bowl, whisk together almond flour, baking soda, and salt. Add eggs, melted coconut oil, honey, and vanilla and whisk until combined.
- Use rubber spatula to stir in melted chocolate chips and ½ cup unmelted bittersweet chocolate chips until well combined.
- Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups.
- Place muffin tin in oven. Bake until toothpick inserted in center of 1 muffin comes out clean, about 20 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.
- Remove muffins from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.
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