Following on from the Cherry and Dark Chocolate Chip Muffins from last weekend I decided to bake some more. This time I decided to improvise a bit to make some Dark Chocolate and Almond Muffins. I actually made them on Thursday, but only get round to write it up today.

Still based on the other recipe I replaced several of the ingredients, here’s what I used:
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 150g chopped almonds
- 150g dark (70%) chocolate chips
- 50g fine dark cocoa powder (100% cocoa solids)
- 100g golden caster sugar
- approx 17ml Moroccan Almond Extract
- 2 eggs, beaten
- 150ml pot natural yoghurt
- 100g butter, melted
And making them followed pretty much the same process again:
- Preheat oven to fan assisted 180°C, (200°C, gas 6)
- paper cases in 12 hole muffin tin
- sift flour and bicarbonate of soda into large bowl, stir in almonds, chocolate chips, cocoa powder and sugar
- beat eggs, add yoghurt, then molten butter and almond extract. Add this mixture to the flour etc
- stir to combine, but do not “overmix” (it’s fine if it’s a bit lumpy. Apparently if you “overmix” the muffins will turn out tough)
- fill the mixture into the papercases and then bake for 20-25 minutes until risen
Same as before, took just over half an hour to make. I think they turned out very nice, although I have to say they are quite heavy. The chocolate and almonds are a nice combination I think, really like it.

Some I put into the freezer for later, some I took into the office for Friday afternoon refreshments, some I’m eating this weekend. And if everything goes to plan I’ll make some Blueberry and Dark Chocolate Chips muffins on Sunday.
Look good, Armin, look good!
OMG! I’d better get something to eat!
Armin Grewe mentioned this Article on blog.ministryofpropaganda.co.uk.