Chocolate x Almond Chocolate Muffins

Chocolate x Almond Chocolate Muffins

I like lighter tastes over rich ones, so this is a light batter. The chocolate is rich with a delicate taste.

Ingredients: 6 in a muffin pan

★Cake flour
85 g
★Pure cocoa
15 g
★Almond flour
30 g
★Baking powder
1 teaspoon
White sugar
60 g
Cake margarine
30 g
Vegetable oil
30 g
Egg (large)
50 g
Minced chocolate bar (or chocolate chips)
30 g
Diced almonds
as desired


1. (Prep) Sift the dry ingredients. Apply parchment paper to the muffin pan and set aside (if using teflon or silicon pan, butter and set aside).
2. Microwave the cake margarine for 40 seconds, add to a bowl, and mix together with the white sugar. It's okay if it's a little crumbly.
3. Add the vegetable oil and use a whisk to beat until it becomes like mayonnaise.
4. Add the beaten egg in 3 batches and mix well each time.
5. Add the milk all at once and mix until smooth.
6. Add the sifted powdered ingredients and use an elastic spatula to mix, scooping the batter from the bottom of the bowl. When the dry ingredients are almost incorporated, add the minced chocolate.
7. Put the mixture in your prepared muffin pan and sprinkle diced almonds. Bake in your preheated oven at 180℃ for 25 minutes.
8. Once cooled, remove from the pan. If you want to improve it, use heavy cream instead of milk. It'll become richer.
9. The vegetable oil I used (grape seed oil). Other vegetable oils are also fine.
10. Topped with walnuts.
11. Topped with sliced almonds and chocolate chips.
12. Sister recipe "Banana x Caramel Cream Muffins" Recipe ID: 2040693
13. Without milk, this recipe makes cookies. "Crispy Chocolate Chip Cookie" Recipe ID: 2067640

Story Behind this Recipe

Adding cocoa powder and almonds makes a heavy batter, so I tried various things to keep it light. I finally came up with a soft batter.