Dark Chocolate Almond Chia Muffins

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Photo by Heather Meldrom
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  • Makes 12 muffins
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Heat oven to 400°. Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and kosher salt. Stir in chia seeds, ½ cup chopped almonds, and chocolate chips. In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and almond extract. Add the wet mixture to the dry mixture and stir just until combined.

Divide the batter evenly among the muffin cups. Sprinkle each with 1½ to 2 teaspoons chopped almonds and a pinch of flaky sea salt, if desired. Bake until muffins spring back when lightly pressed, about 18 minutes. Let cool in pan. Serve immediately or keep in an airtight container for up to 3 days. Storage note: muffins can be transferred to plastic storage bags and frozen for up to one month.

Ingredients

  1. Check 2 cups all-purpose flour
  2. Check 1 cup granulated sugar
  3. Check ½ cup unsweetened cocoa powder
  4. Check 1 teaspoon baking soda
  5. Check ¼ teaspoon kosher salt
  6. Check 5 teaspoons chia seeds
  7. Check cup roughly chopped almonds, divided
  8. Check ¾ cup dark chocolate chips
  9. Check 1 cup buttermilk
  10. Check ¾ cup unsalted butter, melted and cooled
  11. Check 1 large egg, lightly beaten
  12. Check 1 teaspoon almond extract
  13. Check Flaky sea salt, such as Maldon, for sprinkling, optional

Directions

  1. Heat oven to 400°. Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and kosher salt. Stir in chia seeds, ½ cup chopped almonds, and chocolate chips. In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and almond extract. Add the wet mixture to the dry mixture and stir just until combined.
  2. Divide the batter evenly among the muffin cups. Sprinkle each with 1½ to 2 teaspoons chopped almonds and a pinch of flaky sea salt, if desired. Bake until muffins spring back when lightly pressed, about 18 minutes. Let cool in pan. Serve immediately or keep in an airtight container for up to 3 days. Storage note: muffins can be transferred to plastic storage bags and frozen for up to one month.