Chocolate Almond Muffins

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Total Time
45mins
Prep 30 mins
Cook 15 mins

My sister gave this to me many years ago, and I experiment with it.. I LOVE CHOCOLATE! I add the maple syrup, and usually i use organic flours (pastry flour and buckwheat misture which you can do also...makes it heartieer if you use 1/4 cup of buckwheat flour with 1 1/4 cups pastry flour, or regular alll purpose flour). If you do that you might need to add a bit more milk to get the right consistency. The recipe is my baseline, and I just go with it.... (sometimes I add 1/4 - 1/2 teaspoon cinnamon, for a hint of the exotic, but not obvious and overpowering). It is valentine's day today and I will be making them later tonight, serving them on special little plates with a paper doily (sp?) lining the plate. Add red sugar around each muffin atop the doioly for a very nice presentation!

Ingredients Nutrition

  • 13 cup butter
  • 12 cup sugar
  • 14 cup maple syrup
  • 2 eggs
  • 34 cup milk (use 1 cup milk if you add buckwheat flour)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 12 cups flour (You can use 1/4 cup buckwheat -- 1 1/4 cup all purpose)
  • 34 cup cocoa (I like organic)
  • 1 tablespoon baking powder
  • 14 teaspoon salt
  • 12 cup semi-sweet chocolate chips (I like organic)
  • 12 cup nuts, is optional (walnuts or pecans)

Directions

  1. 1. Preheat oven to 400 degrees. Prepare muffin pan (I use butter, you can use spray, if you like.).
  2. 2. Melt butter until soft. (in oven, microwave, or in a small pyrex bowl on the coffee pot warming element. if it's already warm -- but warning those coffee makers really eat the energy/electricity).
  3. Add the almond and vanilla extract together with the butter while it's melting for a heavenly scent, adding maple syrup; this allows inredients to infuse, enhancing flavors.
  4. 3. Once melted, add eggs and milk (All wet ingredients).
  5. 4. In separate mixing bowl sift flour, cocoa, baking powder,salt.
  6. 5. Pour dry into wet ingredients, mixing gradually. (Don't forget the eggs if you have the butter, maple syrup, and extracts melted together on their own).
  7. 6. Fill each muffin holder to about 3/4. Bake for about 15 - 20 minutes, testing with toothpick. (My oven is more efficient than my sisters, so do test)
  8. 7. Once done, leave in muffin tin for at least 5 minutes before removing from pan.
  9. Enjoy!
Most Helpful

4 5

These came out quite well. I was debating between 4 stars and 5. I'd really like to give 4 1/2, but since that's not possible, I'll settle for 4. The texture is good, and they look lovely. However, I think I'd prefer something a little sweeter (these are muffins, I know, not cupcakes, but even so), and also I find I rather dislike the flavor of the almond extract. I do like it in some things, but it just strikes a false note here to me. I actually used sliced almonds in the muffins, though I didn't add extra chocolate. I baked them in two silicone pans, and one metal pan, which I greased, without paper liners. They were very easy to remove from all of the pans. I think I didn't divide up the batter (which was quite thick) evenly, so got 17 muffins. Thank you for sharing this recipe. It was an interesting experience.

MMMMmmmm.......tasty.