[box type=”tick” style=”rounded” border=”full”]Cook Time: 20 Mins | Prep Time: 10 Minutes | Servings: 4 | Difficulty: Moderate[/box]
This muffin recipe using dark chocolate and roasted almonds is divine. Because this recipe uses dark chocolate, there is more kick from the chocolate rather than the sugar. You will taste the cocoa, the gooey chocolate chunks and the crunchy roasted almonds. Speaking of almonds, if you don’t have them pre-roasted, you can always roast them yourself. All you have to do is put your almonds on a tray, put your oven on low and bake for 10 minutes tops.
Muffins are great for family gatherings, tea-time snacks or as a late breakfast option. This recipe makes 6 muffins. Each is very rich so sharing between 4 people is ideal.
- 1 ½ Cups Self Raising Flour
- ½ Cup Cocoa Powder
- ½ Cup Brown Sugar
- 100g Dark Chocolate
- 125g Butter
- 2 Eggs
- 1 Tsp Vanilla Essence
- ¾ Cup Milk
- 100g Roasted Almonds
- Firstly, pre-heat the oven to 160 degrees Celsius (or medium heat)
- Meanwhile, sift flour into a deep glass bowl followed by cocoa powder (also sifted), then add sugar
- Then chop or roughly break the dark chocolate into chunks and add to the bowl. Combine thoroughly
- In a separate bowl, whisk the eggs with vanilla essence and set aside
- Then melt the butter and let cool
- Crush the roasted almonds into small fragments
- Create a well in the middle of the dry ingredients. Add the eggs, milk and butter (save a little to grease the muffin pan). Combine with a metal spoon
- Next, add half the nuts into the mixture and combine
- Grease the muffin pan. Spoon the mixture equally into the individual slots
- Top with remaining almond fragments
- Bake in a muffin tray (similar to picture below)
- When a toothpick comes out clean in approx 20-30 minutes, the muffins are ready. They should be cooled then stored in an airtight container.