Apparently December is brunch month for me – with pain au chocolate, apple pie biscuits and cinnamon-almond scones and now… muffins! Sure everyone else is helping you make Christmas cookies but here at Wee Eats we are committed to ensuring you are covered for your most important meal of the day.
These muffins are adapted from Monica over at Playing with Flour. She’s got tons of gorgeous goodies over on her blog, I highly recommend you stop by and check her out!
These are not those big, dense muffins from your nightmares. The almond flour in these muffins give them a remarkably light crumb, they have a touch of sweetness, and then sliced almonds on to give them a nice little “crunch” as if to say “Good morning, Sunshine!”
Although her recipe calls for orange zest, I left it out because I’ve never really been into that whole chocolate-orange thing. Instead, I added a dash of almond extract to complement the almond flour and sliced almonds, and took these guys another route.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup mini chocolate chips
- 1/2 cup sugar
- 1/2 cup almond meal
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup buttermilk, shaken
- 1/4 cup sliced almonds
- Preheat oven to 400 degrees and line a muffin tin with liners. Grease liners, if desired, to aid in easy removal of muffins.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Add the mini chocolate chips and toss to coat with the flour mixture.
- Place sugar and almond meal into the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until fluffy, about 1 minute.
- Add eggs, one at a time, beating until incorporated scrape down the sides and bottom of the bowl with a rubber spatula.
- Add vanilla and almond extracts, then add the buttermilk and beat on low speed until combined.
- Remove bowl from stand mixer and add the flour mixture. Fold flour mixture into wet mixture, stirring just until combined.
- Scoop batter into the prepared muffin cups (the batter will be very stiff), filling them nearly to the top and sprinkle with the sliced almonds.
- Bake until muffins are lightly browned and a toothpick inserted into the center comes out clean, about 12-14 minutes. Let muffins cool in the pans on a wire rack for about 5 minutes, then remove them from the pans and set onto the rack to finish cooling.
[ Recipe adapted from: Playing with Flour ]