Chocolate Almond Buttermilk Muffins

Chocolate Almond Muffins

• • 1 1/4 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 tablespoon corn starch

  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 eggs

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 3/4 cup semi-sweet chocolate chips

  • 3/4 cup almonds, roughly chopped

  • 2 tablespoons granulated sugar

Preheat the oven to 350 and line a muffin pan with paper liners. Since warm muffins can stick to the paper liners, I find that spraying the papers with non-stick spray helps the paper release the muffin perfectly. I made six large muffins, but you can also make 12 standard-sized muffins.

In a bowl, whisk together the flour, cocoa powder, corn starch, 3/4 cup sugar, salt, baking soda and baking powder. In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and almond extracts. Pour the wet ingredients into the dry, and whisk briefly just to combine, being careful not to over-mix. Add 1/2 cup each of the chocolate chips and the almonds, and use a spatula to fold them into the batter.

Divide the batter between the muffin cups, filling them nearly full. Scatter the remaining 1/4 cup chocolate chips and almonds over the top of the batter, and then sprinkle the sugar on top. Bake large muffins for about 22 minutes, and standard-sized muffins for about 18 minutes, just until the tops are set and a toothpick comes out clean.

Cool in the pan for five minutes, then serve warm or at room temperature.

Yields 12 standard-size or 6 large muffins

Recipe from Curly Girl Kitchen