Soft, fragrant, and irresistibly indulgent: chocolate chip and almond muffins are the perfect balance of delicacy and pleasure. The almonds provide a refined and slightly crunchy note, while the dark chocolate chips melt smoothly into the batter, offering a moment of sweetness with every bite. Ideal for breakfast, a special snack, or to share with loved ones.
Don’t like chocolate chips? Then try the classic version:
If you have an air fryer available, you can follow the recipe:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1/2 cup granulated sugar
- 1/3 cup sunflower oil
- grated lemon zest (unwaxed)
- 1/2 cup plain natural yogurt
- 1 3/4 cups all-purpose flour
- 1 cup almond flour
- 2 tsp baking powder
- almond extract
- 1/2 cup dark chocolate chips
Tools
- 1 Spatula silicone
- 1 Hand Mixer electric
- Cupcake Liners muffin
Steps
To prepare the chocolate chip and almond muffins, break the eggs (they should be at room temperature) into a bowl, add the sugar, and start beating at maximum speed with the electric whisk. When the mixture becomes light and frothy, slowly add the oil. Next, while continuing to mix, incorporate the yogurt, grated lemon zest, and less than half of the almond extract vial.
Sift the flour with the baking powder in another bowl, add the almond flour (if you don’t have almond flour, you can grind whole almonds into a powder) and mix the dry ingredients. Gradually add everything to the mixture while continuing to mix.
Finally, add the chocolate chips to the batter, mixing from bottom to top with a spatula or spoon.
Take a 12-muffin tin, place the paper liners, and fill them with 3/4 of the batter. Alternatively, if you don’t have a muffin tin, you can use aluminum liners.
If desired, you can decorate the muffins by placing some almond slices or whole almonds on top. Bake in a static oven at 356°F for about 20/25 minutes, or in a convection oven at 338°F for the same time.
To ensure they are cooked, do the toothpick test: insert it in the center of the muffin and it should come out dry. If necessary, extend baking for another 2-3 minutes.
Once baked, remove the muffins from the oven and let them cool on a wire rack. When they have cooled, you can enjoy them. If desired, you can sprinkle them with powdered sugar.
Storage
Chocolate chip and almond muffins can be stored in an airtight container for 3/4 days.
