Description
These Chocolate Almond Butter Swirl Muffins combine rich cocoa flavor with a luscious almond butter swirl for a deliciously moist and decadent treat. Perfect for breakfast or a sweet snack, these muffins are easy to prepare and feature a balance of chocolate and nutty almond butter with a hint of sweetness from maple syrup or honey.
Ingredients
Scale
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 cup buttermilk (or use 1 cup milk + 1 tablespoon lemon juice)
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
For the Almond Butter Swirl:
- 1/4 cup almond butter (smooth or crunchy)
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Make the almond butter swirl: In a small bowl, mix together the almond butter, maple syrup (or honey), and vanilla extract until smooth and well combined. Set this mixture aside for later use.
- Prepare the muffin batter: In a large bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, beat the granulated sugar, brown sugar, egg, buttermilk, vegetable or coconut oil, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure tender muffins. If desired, fold in the semi-sweet chocolate chips to add bursts of chocolate in each bite.
- Assemble the muffins: Spoon the batter evenly into the prepared muffin tin, filling each about two-thirds full. Drop a small spoonful of the almond butter mixture onto the center of each muffin. Use a toothpick or knife to gently swirl the almond butter into the batter, creating a marbled pattern.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached (not wet batter).
- Cool: Allow the muffins to cool in the tin for 5 minutes to set. Then transfer them to a wire rack to cool completely, preventing sogginess and ensuring the best texture.
- Serve: Enjoy these moist and flavorful chocolate almond butter swirl muffins warm or at room temperature as a delightful breakfast or snack option.
Notes
- For a dairy-free version, use plant-based milk with lemon juice as a buttermilk substitute and coconut oil instead of vegetable oil.
- Using room temperature ingredients helps to blend the batter evenly.
- Avoid overmixing the batter to maintain a light and tender crumb.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes before using.
- The optional chocolate chips add extra richness but can be omitted for a less sweet muffin.
- Swirling the almond butter gently creates a beautiful marble effect and prevents it from sinking to the bottom.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
