Chocolate Almond Breakfast Muffins
These Chocolate Almond Breakfast Muffins are perfectly moist, filled with rich chocolate flavor and the delightful crunch of almonds, making them a comforting and quick breakfast option.
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the milk, oil, and vanilla extract and whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the chocolate chips and chopped almonds.
- Fill each muffin cup about ¾ full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure your ingredients are at room temperature for optimal mixing. Use a kitchen scale for precise measurements, and try not to overmix the batter. Customize the quantity of chocolate chips and almonds to your taste!