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Home » Cooking Light » Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle

Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle

June 20, 2014 by Faith 7 Comments

Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle

A while ago, a friend and I were at Starbucks and she ordered a chocolate muffin. Now, I admit that I’ve sampled a lot of baked goods that Starbucks has to offer, but their chocolate muffins – never! I was intrigued and it looked good, but I resisted ordering it.

But it got me thinking that I need to come up with a good recipe for homemade chocolate muffins…

Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle 2

Here’s a confession: the final recipe for these muffins is the fifth take.

(Sometimes recipe development goes off without a hitch, but other times fifth time is a charm…and for muffins, of all things.)

The first try had too much yogurt; the second try was more like brownies in muffin shape. I don’t remember what went wrong on the third try, but I remember it wasn’t good. The fourth try I actually liked, but hated the pictures (so annoying when that happens), so I ended up making them a fifth time, and of course adding a few tweaks to perfect the recipe.

Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle 3

I always like my muffins to be a little special, and I feel like this recipe finally fits the bill. (Speaking of special muffins, if you’re looking for more inspiration, I always feel like Cooking Light’s muffins are unique; take a look at their Strawberry and Cream Cheese-Filled Muffins and Sour Cream Muffins with Poppy Seed Streusel!)

Some might call these beauties cupcakes, but I’m going out on a limb and sticking with muffins because a) there is no buttercream frosting involved (and no, a little drizzle of white chocolate doesn’t count), and b) these muffins have egg and yogurt, so they must be healthy (kidding!). But honestly, I’d consider these the kind of muffins that you’d have with a cup of coffee for an afternoon pick-me-up, not the breakfast kind of muffins.

To make these muffins breakfast-worthy, you can leave out the chopped dark chocolate inside and the white chocolate drizzle outside (so you’re left with Dark Chocolate Muffins with Almonds). Serve with fruit and yogurt, and it’s a fun way to sneak in chocolate for a once-in-a-while breakfast.

Now, like I mentioned above, I’ve never even tried Starbucks chocolate muffins so this recipe really isn’t meant to be a copycat of them…but I will say that these muffins are pretty fabulous in their own right!

Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle 4

Print
Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle
Prep time:  15 mins
Cook time:  25 mins
Total time:  40 mins
Yield: 1 dozen muffins
 
Ingredients
  • 1½ cups (190 g) whole wheat pastry flour or all-purpose flour
  • ½ cup (60 g) natural unsweetened cocoa powder (not Dutch-processed), sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz (115 g) good-quality dark chocolate, chopped (or chocolate chips)
  • 1¼ cup (250 g) light brown sugar, lightly packed (you can reduce to 1 cup if you want)
  • 1 large egg
  • ⅔ cup (160 ml) milk (whole or low-fat, but not skim)
  • ½ cup (120 ml) vegetable oil
  • ⅓ cup (75 g) plain, low-fat yogurt
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
  • 4 tablespoons sliced almonds, toasted
  • 2 oz (60 g) white chocolate, melted
Instructions
  1. Preheat oven to 350F and line a muffin tray with 12 paper liners.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and set aside; stir in the dark chocolate.
  3. In a separate large bowl, beat together the sugar and egg until fluffy (about 3 to 5 minutes). Whisk in the milk, oil, yogurt, vanilla extract, and dissolved espresso powder.
  4. Add the dry ingredients to the wet all at once and stir just to combine, being careful not to over-mix.
  5. Pour the batter into the prepared muffin tray and sprinkle the almonds on top.
  6. Bake until a toothpick inserted inside comes out with just a couple crumbs, about 20 to 25 minutes (be careful not to overcook). Cool 5 minutes in the tray and then remove the muffins from the tray and transfer them to a wire rack to finish cooling.
  7. Once cooled, drizzle the white chocolate on top. Let the chocolate set before serving.
3.5.3251

Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle 5

Filed Under: Cooking Light, Recipes Tagged: Almonds, Baked Goods, Baking, Brunch, Chocolate, Cooking Light, Dark Chocolate Muffins, Desserts, Muffins, Recipes, Snacks, Special Breakfasts, White Chocolate Drizzle

Comments

  1. dina says

    June 21, 2014 at 11:08 am

    these look like a yummy breakfast!

    Reply
  2. [email protected] says

    June 21, 2014 at 6:01 am

    I really appreciate you making these five times. I so get that. I’ve done it myself and it means you really care about what you put out. The muffins look great and I can see them being just that thing to eat around 4:00, but why not breakfast too?

    Reply
  3. Laura (Tutti Dolci) says

    June 20, 2014 at 5:16 pm

    Chocolate for breakfast sounds heavenly, love these muffins!

    Reply
  4. Eileen says

    June 20, 2014 at 3:30 pm

    These muffins sound fantastic! I bet they’d be a super impressive baked good to bring to a brunch party. :)

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    June 20, 2014 at 6:00 am

    These are stunning! Love, love, love the flavour!

    Reply
  6. Taylor @ Food Faith Fitness says

    June 20, 2014 at 5:59 am

    I am so in love with the fact that you used Whole wheat pastry flour, I swear that stuff is magic to making healthy baked goods yummy!
    Chocolate, almonds, muffins…my fav things!
    Gorgeous photos too…pinned!

    Reply
  7. Erica says

    June 20, 2014 at 5:53 am

    They look just lovely! I like the drizzle on top. I’ve only ever had starbucks banana chocolate chip bread!

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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