Are you craving moist, delicious chocolate muffins but need a gluten-free option? Look no further! This recipe for decadent almond flour chocolate muffins delivers rich chocolate flavor and a delightfully tender crumb, all without sacrificing taste or texture. Perfect for breakfast, an afternoon snack, or a delightful dessert, these muffins are sure to become a new favorite.
Why Almond Flour?
Almond flour offers a unique advantage in baking. Its naturally nutty flavor complements the richness of chocolate beautifully, while its slightly absorbent nature creates a moist and tender muffin. Unlike many other gluten-free flours, almond flour provides a satisfying texture that closely resembles traditional wheat-based muffins. It’s also naturally gluten-free, making it a perfect choice for those with celiac disease or gluten sensitivities.
Ingredients You'll Need:
This recipe yields approximately 12 standard-sized muffins. Adjust quantities as needed.
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Dry Ingredients:
- 1 ½ cups almond flour (finely ground is best)
- ¾ cup unsweetened cocoa powder (Dutch-processed for a richer color and flavor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar (or your preferred sweetener – coconut sugar works well too!)
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Wet Ingredients:
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- ¼ cup melted unsalted butter (or coconut oil for a vegan option)
- 1 teaspoon vanilla extract
- ½ cup strong brewed coffee (or water) – this adds depth to the chocolate flavor!
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Optional additions:
- ½ cup chocolate chips (dark, milk, or semi-sweet)
- ¼ cup chopped nuts (walnuts or pecans work well)
Step-by-Step Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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Combine Dry Ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, salt, and sugar until thoroughly combined.
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Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Add the brewed coffee (or water) and mix well.
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Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to tough muffins.
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Add Mix-ins (Optional): Fold in the chocolate chips and/or nuts, if using.
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Fill Muffin Cups: Fill each muffin cup about ¾ full.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Almond Flour Chocolate Muffins:
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Don't overmix: Overmixing develops gluten in wheat flour, and while almond flour doesn't contain gluten, overmixing can still lead to tough muffins. Mix only until the ingredients are just combined.
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Use fresh baking powder and soda: Old baking powder and soda can lose their effectiveness, resulting in flat muffins.
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Room temperature ingredients: Using room-temperature eggs and butter helps create a more evenly baked muffin.
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Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
Enjoy Your Delicious Gluten-Free Treat!
These almond flour chocolate muffins are a delightful and healthy alternative to traditional chocolate muffins. Their rich chocolate flavor, moist texture, and ease of preparation make them perfect for any occasion. Enjoy!
