Almond Milk and Chocolate Chip Muffins
Category: Desserts | Servings: 12
These Almond Milk and Chocolate Chip Muffins are the perfect combination of light, fluffy texture and rich, indulgent flavor. With the creamy goodness of almond milk and the delightful burst of dark chocolate chips in every bite, these muffins make a wonderful treat for any time of the day. Whether you’re enjoying them with a cup of coffee in the morning or as an afternoon snack, they’re sure to become a family favorite. Let’s dive into this simple yet delicious recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 250g |
| Dark chocolate chips | 115g |
| Almond milk | 100g |
| Butter (softened) | 130g |
| Sugar | 110g |
| Eggs | 150g |
| Baking powder (Lievito per dolci) | 10g |
| Vanilla powder (Vanillina) | 1 packet |
Instructions
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 180°C (350°F) and prepare a muffin tin by lining it with paper liners. |
| 2 | In a large mixing bowl, soften the butter and then beat it together with the sugar using an electric mixer until light and fluffy. |
| 3 | Add in the eggs, one at a time, mixing well after each addition. |
| 4 | Gradually mix in the almond milk, followed by the vanilla powder and baking powder. |
| 5 | Sift in the all-purpose flour and fold gently into the wet ingredients until fully incorporated. |
| 6 | Stir in most of the dark chocolate chips, reserving a small amount to decorate the tops of the muffins. |
| 7 | Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters of the way full. |
| 8 | Sprinkle the reserved chocolate chips over the top of each muffin for a deliciously chocolatey finish. |
| 9 | Bake in the preheated oven for about 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean. |
| 10 | Let the muffins cool slightly in the tin before transferring them to a wire rack to cool completely. |
Tips & Variations:
- Nutty Add-ins: If you prefer a more nutty flavor, you can add chopped almonds or walnuts to the batter along with the chocolate chips for extra crunch and flavor.
- Vegan Option: To make this recipe vegan, you can substitute the butter with coconut oil or any plant-based butter, and replace the eggs with a flaxseed egg substitute.
- Flour Substitute: If you’re looking for a gluten-free option, feel free to use a gluten-free all-purpose flour blend in place of regular flour.
These Almond Milk and Chocolate Chip Muffins are soft, moist, and bursting with chocolatey goodness, making them a delicious addition to any dessert table or as a snack to enjoy throughout the day. Serve them warm or at room temperature, and they’ll be sure to bring a smile to everyone’s face!
