Chocolate Almond Muffins

I don't have many muffin recipes on my blog. 

I love muffins but my family members think that muffins are too dry for their liking and they are butter lovers, They don't like baked goods that are made with oil (most of the recipes use oil as the fat part). Every time that I said that I wanted to make muffins they would tell me to make something else, haha.

So, it's my mission to prove that muffins don't have to be dry!

The dryness of the muffin comes from the fact that it contains less fat and sugar than cake, so the right amount of butter (well, I use melted butter, not oil) is important. And key ingredients are milk and yogurt, they not only add moisture to the muffin but the yogurt also makes the muffin more delicious with a slightly tangy taste.

For the nut and chocolate, I put a load of them into my muffin, ^^, You can change the type of the nut and use the kinds of chocolate that you like, well it's your muffin, do it the way you want!

Chocolate Almond Muffins

Make 6 muffins

75 g ........................ Almond

75 g ........................ Chocolate (Use the kind of chocolate that you like)

65 g ........................ Unsalted butter

50 g ........................ Milk 

60 g ........................ Plain yogurt

1 ............................. Egg

110 g ...................... Cake flour

1 tsp ....................... Baking powder

45 g ........................ Granulated sugar

1/8 tsp .................... Salt

Preheat the oven to 180℃.

Brush 6 Muffin pans (6.3x3.2 cm. per pan) with unsalted butter.

Bake the almond in the toaster oven for 8 minutes. Finely chop the almond and set it aside.

Coarsely chop the chocolate and set it aside.

Melt the butter and mix in the milk and plain yogurt then let it cool completely.

Pour the egg into the melted butter mixture and mix to combine.

Sift the cake flour and baking powder together.

Add the sugar and salt to the bowl.

Whisk to combine.

Pour the melted butter mixture into the bowl.

Add 60 g of chopped almond and 60 g of chopped chocolate.

Fold to combine.

Divide the batter into the prepared pan.

Top with the rest of the chopped almond and chocolate (about 15g of each).

Bake in the preheated oven at 180℃ for 20 minutes.

Remove from the pan and let the muffin cool completely on a wire rack.

Chocolate Almond Muffins