Chocolate Almond Muffins

Recipe by ZumbleBee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-12
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup butter
  • 12
    cup sugar
  • 14
  • 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)
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DIRECTIONS

  • 1. Preheat oven to 400 degrees. Prepare muffin pan (I use butter, you can use spray, if you like.).
  • 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).
  • 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.
  • 3. Once melted, add eggs and milk (All wet ingredients).
  • 4. In separate mixing bowl sift flour, cocoa, baking powder,salt.
  • 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).
  • 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)
  • 7. Once done, leave in muffin tin for at least 5 minutes before removing from pan.
  • Enjoy!
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