Updated 6/17/2022

These small batch almond chocolate chip muffins are inspired by Preppy Kitchen’s recipe is made with the addition of a homemade strudel topping and a hint of almond extract. Bet you can’t have just one!

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Ingredients & Equipment Needed For This Recipe

Ingredients:

Muffin Batter

All Purpose Flour– These can certainly be made with your 1:1 gluten-free flour of choice!
Granulated Sugar
Kosher Salt
Baking Powder
Baking Soda
Egg– Preferably room temperature
Unsalted Butter– You’ll want to melt the butter and let it cool BEFORE adding the milk and egg. This will prevent the milk from curdling and the egg from cooking ever so slightly.
Sour Cream– An alternative for sour cream could be plain greek yogurt. I have not done this test myself but they are similar in texture and weight so it should be fine.
Milk of Choice– If you can’t have cow’s milk a non-dairy milk option can be substituted.
Almond Extract– Again, if for any reason you can’t have nuts, you are certainly allowed to use the vanilla extract like the original recipe!

Streusel Topping

Unsalted Butter– Make sure to melt!
Brown Sugar
Kosher Salt
Purpose Flour– Or gluten free 1:1 substitution.

Equipment:

For Muffins

2 Mixing Bowls-One medium & One Large
Whisk
Rubber Spatula
Muffin or Cupcake Tin
Muffin or Cake Liners
Vegetable or Coconut Oil Spray
1-2 Ounce Scoop– A 2 ounce scoop is a “typical” cookie size scoop. Just be sure to only fill the liner 3/4 with batter.

For Streusel Topping

Small Mixing Bowl
Small Rubber Spatula
Close-able container-I use a 1 pint glass jar for storing in the freezer.

How To Make Almond Chocolate Chip Muffins

Step One:

Start by making the streusel topping by combining all of the ingredients in a small bowl, place in the freezer until ready to use.

Step Two:

Combine all of the dry ingredients into large bowl.

Step Three:

Whisk together all of the wet ingredients into a small bowl.

Step Four:

Pour all of the wet ingredients into the dries. Fold in gently until 1/2 combined.

Step Five:

Add in chocolate chips and continue to mix until all flour is absorbed.

Step Six:

Line the muffin tin every other slot and fill with batter about 2/3 full.

Step Seven:

Sprinkle the cooled streusel topping generously on top of the batter.

Step Eight:

Bake at 425° F for 5 minutes. Lower the oven temperature to 350° F and continue to bake for 12 minutes.

My Kinda Professional Tips For Almond Chocolate Chip Muffins

Make the streusel topping before you make the muffin batter and then place in the freezer until needed. This will help the butter from melting into your muffins. You want big lumps of the streusel to stay big lumps of streusel.
Spray the muffin liners before baking. On my first attempt at this recipe I didn’t do this and the muffins hardly came out of the liner. So, if you want a fluffy whole muffin instead of eating muffin off the the liner (guilty), this is the best hack out there.
Store at room temperature either covered in plastic wrap or in a close-able container. This will keep the muffins more moist linger than in the fridge; that just dries them out.
These muffins will last for up to 3 days in a close-able container at room temperature.