Chocolate Almond Muffins

Chocolate muffins with a lovely chocolate almond icing. Add a spicy kick by adding a little cardamom or chili powder. Enjoy!

Photo by Hannah L.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

24

Muffins

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

24

servings

Ingredients

  • 1

    cup ground almonds

  • 1

    cup rice flour

  • 1

    cup corn starch

  • 1 1/2

    teaspoons Xantham gum

  • 2

    tablespoons baking powder

  • 1

    teaspoon salt

  • 1 1/4

    cup sugar

  • 1/3

    cup cocoa powder

  • 1

    teaspoon vanilla extract

  • 2

    eggs

  • 1

    cup almond milk

  • 1

    cup water

  • 1/2

    cup oil

  • 1

    cup chocolate chips, optional

  • OPTIONAL CHOCOLATE ALMOND ICING:

  • 3

    cups icing sugar

  • 2

    tablespoons almond milk

  • 1

    teaspoon almond extract

  • 1

    cup butter

  • 4

    tablespoons cocoa powder

Directions

Preheat oven to 400°F. Grease muffin tins or use paper liners. Combine dry ingredients in bowl. Add wet ingredients to well of dry ingredients. Beat until well blended. Scoop into muffin tins. Bake for 15 to 20 minutes. Let cool on wire rack. Freeze unused portions. For a pleasant zip, add 1/8 teaspoon of cardamom or chilli powder to your batter! For cupcakes increase sugar by 1 cup. Optional Icing: Cream 1 cup icing sugar together with butter, milk, almond extract and cocoa powder. Continue to beat, adding 2 more cups of icing sugar until smooth and fluffy. Ice muffins when cool. Icing can be frozen.

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