Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle
Prep time: 
Cook time: 
Total time: 
Yield: 1 dozen muffins
  • 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
  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.
Recipe by An Edible Mosaicâ„¢ at