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!
Ingredients & Equipment Needed For This Recipe
- 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!
- Unsalted Butter– Make sure to melt!
- Brown Sugar
- Kosher Salt
- Purpose Flour– Or gluten free 1:1 substitution.
- 2 Mixing Bowls-One medium & One Large
- 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
Start by making the streusel topping by combining all of the ingredients in a small bowl, place in the freezer until ready to use.
Combine all of the dry ingredients into large bowl.
Whisk together all of the wet ingredients into a small bowl.
Pour all of the wet ingredients into the dries. Fold in gently until 1/2 combined.
Add in chocolate chips and continue to mix until all flour is absorbed.
Line the muffin tin every other slot and fill with batter about 2/3 full.
Sprinkle the cooled streusel topping generously on top of the batter.
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.
Almond Chocolate Chip Muffins
- 2 Mixing Bowls-One Medium & One Small
- Rubber Spatula
- 1 ounce or standard cookie size scooper
- muffin or cupcake tin
- muffin liners
- 1-2 Ounce scoop
- 1 2/3 Cup All-Purpose Flour*or 1:1 GF Flour (165 g)
- 1/2 Cup Granulated Sugar (100 g)
- 1/2 tsp Kosher Salt
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Almond Extract
- 1 Large Egg
- 3/4 Cup Milk of Choice (150 ml)
- 1/4 Cup Unsalted Butter, melted & cooled (56 g)
- 2 Tbl Sour Cream (30 g)
- 3/4 Cup Chocolate Chips (70 g)
- 2 Tbl Unsalted Butter, melted (30 g)
- 1 Tbl Brown Sugar (15 g)
- 1 Tbl All-Purpose Flour*or 1:1 GF Flour (10 g)
- pinch Kosher Salt
- 1/4 tsp Vanilla Extract
- Pre-heat oven to 425 ° F and prepare muffin or cupcake tin with liners. Spray the liners well.
- Combine all dry ingredients well in a large bowl with a whisk.
- Melt the butter and let cool 5 minutes before adding in the milk, sour cream, egg, and vanilla extract. Combine well and add to dry ingredients. Just before the batter is complete add 1/2 Cup (50 g) chocolate chips.
- Scoop the batter into the sprayed muffin or cupcake liners. There should be about 1/4 of the liner (whichever size you decide to use). Top with remaining chocolate chips and streusel topping, about 1 Tbl per muffin.
- Bake at 425° F for 5 minutes. Lower the oven temperature to 350° F and continue to bake for another 12 minutes.
- Let cool and enjoy!
- Melt butter and let cool. Add in all remaining ingredients and combine well. Place in a close-able container and place in the freezer until ready to use.
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