Easy One-Bowl Chocolate Almond Muffins
These Easy One-Bowl Chocolate Almond Muffins are a simple and delicious treat packed with chocolate and almonds.
Equipment
- Muffin tin
- Mixing bowl
- whisk
- spatula
- baking sheet
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk can substitute with plant-based milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Flavor Boosts
- 1 cup almonds toasted and chopped
- 1 cup semi-sweet chocolate chips
- 1 teaspoon almond extract optional
Instructions
Preparation Steps
- Preheat the oven to 350°F, then line a 12-cup muffin tin with paper liners. Toast the chopped almonds on a baking sheet until lightly golden, about 5 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined and free of lumps.
- Make a well in the center, pour in eggs, milk, oil, and vanilla extract. Stir gently until the batter is smooth and just moistened.
- Gently fold in the toasted almonds and semi-sweet chocolate chips using a spatula.
- Divide the batter evenly among the 12 muffin liners, filling each cup about two-thirds full.
- Bake at 350°F for 18–20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with few crumbs.
- Let muffins rest in the tin for 5 minutes, then transfer to a wire rack. Serve warm for melty chocolate goodness.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 50mgIron: 1mg
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