A wonderful Chocolate Almond Muffin recipe featuring Slivered Almonds from Diamond Nuts to celebrate the start of the REAL new year.
Happy New Year, everyone! Oh, I know I already wrote a happy new year post, but this time I want to wish you all a Happy REAL New Year.
You know, the new year that starts AFTER the kids are back in school and you can actually focus on getting some of your goals set and things accomplished? I feel like the new year can’t even begin to start until I have everyone back in some kind of normal routine, and heaven knows that doesn’t happen until school is back in session!
So happy REAL new year to you all! I have posts scheduled out in advance, my house has been clean for about 3 days now, and I feel like I’m back on my feet after the whirlwind of the holiday season. I love the REAL new year, don’t you?
The first recipe I’m sharing in 2014 is one my daughter Kelly made for our breakfast on the last day of break. You see, I don’t know about you, but as much as I like to cook, I get so tired of having to feed hungry people 3 times a day when we’re on break! Why is it that the kids need to be fed so much, gosh darn it? 😉 Anyway, Kelly got tired of waiting on me to make breakfast and decided to take matters into her own hands. She had me print off this recipe for Chocolate Muffins, and then totally adapted it based on what we had on hand (which wasn’t much since I also like to veto grocery shopping while on break). I love these muffins so much… they are almost too good to be considered breakfast, but you didn’t hear that from me.
I hope you’ll give them a try them and that you have a very happy REAL new year!
Chocolate Almond Muffins
Ingredients
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup sour cream
- 2/3 cup chocolate milk
- 1/2 teaspoon vanilla
- 1/4 cup Diamond Nuts Slivered Almonds
- 2 Tablespoons powdered sugar
Instructions
- Preheat oven to 400°F
- Mix dry ingredients (except Almonds and powdered sugar)
- Stir in sour cream, chocolate milk and vanilla. Blend until well incorporated and combined.
- Spray a muffin pan with cooking spray or line with cupcake liners.
- Fill each cup of the muffin pan 3/4 of the way full, filling all 12 cups.
- Bake for 12 minutes and remove from the oven.
- Sprinkle each muffin with slivered almonds (you may have to press them into the muffin tops gently), then return to the oven for an additional 5 minutes, or until almonds get toasty and muffins are cooked entirely.
- Remove from the oven. Allow to cool 5 minutes prior to removing the muffins from the pan. Once removed, sprinkle with sifted powdered sugar and serve.
Disclosure: I’m honored to call Diamond Nuts one of my recipe development and photography clients in 2014. All opinions expressed are my own.
Chocolate and almonds is such a classic combo! I love the addition of sour cream in these bad boys, it makes baked good so moist and light! Also..chocolate milk? GENIUS!
Another recipe that’s making me scream with impatience at Malta for not having muffin pans in supermarkets…whats with that?! These look delish 🙂
I love using sour cream in baking, and totally agree about the REAL new year – so nice to get back into the swing of routine.
These are so cute! They look really easy to make too. I think I wouldn’t be able to stop at just one. 😉
Those muffins look like the perfect breakfast or afternoon nibble! I love that she decided to make something herself! My oldest decided he needed to learn how to make pancakes last weekend, which was quite a success!
Delicious! I need a Kelly in my life. Does she take orders?
I’m jealous that your house is clean. Mine have been back at school for over a week now it’s not close to being clean at all. Ugh.
Wow, these look and sound awesome! I think I’d add a little sweetened coconut on top or maybe coconut milk into the batter instead of the sour cream to give an “Almond Joy” effect!
love almonds and chocolate. they look great!
Im on a muffin binge right now – and these are now on the list!!
These would go so well with the Greek dessert wine I’m currently sipping.
Hhhhhmmm my kids have been back to school for a week now, and my house is definitely not clean. I think I need to work on that. But first I need chocolate muffins. I absolutely love that these have chocolate milk in them. That is going to happen for sure in my kitchen 🙂
I can relate. I always feel like my REAL new year begins on January 7 th or 8 th. My oldest son has a birthday on the 4 th and I’m never fully recovered from everything for a few good days afterward. My house is in absolute shambles because I throw the Christmas presents off to the side and shove everything in closets and cupboards so that we can entertain family and friends and welcome more toys.
These muffins looks delicious! I’m wondering if they can be made with almond milk. I’ve never substituted milk with almond milk but want to try it in this recipe. If you have the answer please let me know but will probably go ahead anyway and in that case I will let you know.
Happy summer.
You know, I’ve never tried it that way but I don’t see why not? I’ve baked subbing Almond milk before with other things and didn’t see a difference. However, I’m not positive since I haven’t tried this one using Almond Milk 🙂
I made with the chocolate almond milk and they were moist and delicious! Thanks for the recipe.