Double Chocolate Almond Muffins

Double Chocolate Almond Muffins because breakfast should not be ordinary.

Breakfast should not be ordinary. There are days when something chocolate with that first cup of coffee seems like a good idea. Like these double chocolate almond muffins.

They’re easy to mix together and bake quickly. The recipe makes plenty to share and the muffins can even be reheated so they taste like new again.

There’s even a tiny bit of coffee in the muffin just in case you have to eat and run and forget to pour the coffee. Just saying.

This easy, dairy-free recipe is a two bowl deal, with a whisk and a spoon. The addition of some brown sugar helps keep the muffin from drying out while the coffee slug pops the chocolate flavors. I like to mix up the batter and let it sit for a minute or two, then stir again because then the cocoa and other dry ingredients are fully dissolved. I try to do that for most batter recipes but it isn’t a requirement.

Almonds and almond flavoring are included because that’s what the muffin is all about – almond and chocolate. But if you are not feeling the almond, you could use any other nut. Leave out the almond extract, too. Not a problem. The muffin will forgive you.

Be a rebel. Make chocolate almond breakfast muffins and round it out with a big old cup of Joe. Sharing is also nice.

Double Chocolate Almond Muffins because breakfast should not be ordinary.

Double Chocolate Almond Muffins
  • 260 grams Canteen flour (2 cups) (see notes)
  • 50 grams brown sugar (1/4 cup)
  • 50 grams granulated sugar (1/4 cup)
  • 15 grams unsweetened cocoa, sifted (2 tablespoons)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 extra large eggs
  • 160 grams nondairy milk (2/3 cup)
  • 120 gram neutral vegetable oil (1/2 cup)
  • 1 tablespoon brewed coffee
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 grams mini semisweet chocolate chips (1 cup)
  • 140 grams toasted chopped almonds (1 cup)
  1. Preheat oven to 350°F. Place liners in (2) 12-count muffin tins (makes about 15-16). In a medium bowl whisk together flour, sugars, cocoa, baking powder, baking soda and salt until combined. In a large bowl whisk together eggs, milk, oil, coffee and extracts until blended. Add to flour mixture and stir until combined and batter is smooth. Fold in ¾ of the chocolate chips and nuts. Scoop into liners about ⅔ full. Top with remaining nuts and chocolate chips.
  2. Bake 16-20 minutes or until a toothpick comes out with dry crumbs. Cool in the pan for a few minutes and transfer muffins to a rack to cool almost completely. Serve barely warm. Can be reheated in a 300°F oven for five minutes to freshen.
See right sidebar About Flour for Canteen blend

Double Chocolate Almond Muffins because breakfast should not be ordinary.

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