Indulge in the rich, nutty goodness of our Almond Flour Chocolate Chip Muffins recipes. Crafted with almond flour, these muffins offer a moist and tender texture, complemented by the decadent sweetness of chocolate chips. Whether you’re following a gluten-free lifestyle or simply seeking a delightful treat, our recipes ensure a perfect balance of flavors. The almond flour adds a subtle nuttiness while the chocolate chips provide a satisfyingly sweet burst. These muffins, with their easy-to-follow instructions, are a delicious way to elevate your baking repertoire. Enjoy the wholesome goodness of almond flour and the irresistible allure of chocolate chips in every bite.
Step 1: Preheat the oven to 425 degrees F (220 degrees C).
Step 2: Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
Step 3: Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
Step 4: Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
Step 5: Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
Step 6: Cool muffins in the pan on a wire rack for at least 5 minutes before serving.
Feedback of Almond Flour Chocolate Chip Muffins Recipes
I chose this because I really wanted to work with almond flour. But I am not a great baker. I wanted a recipe, really simple and with what I already have in my house. I have every ingredient already in my pantry as staples. Amazing. They turned out fabulous. Yum!
These turned out great despite several changes I had to make. I used 1/3 gluten-free flour with 2/3 almond flour, used 1/2 white sugar and 1/2 coconut sugar. The batter was a quite thick, more like cookie dough, so I added the remaining 1-2 tablespoons of yogurt from the container and hoped for the best. The batter still didn't "pour" but it worked! They were my first almond flour item and I think they are great. Not super sweet, which is fine with me. I got 10 big muffins...could have easily made 11-12. Already ate 2!
Wow these are soooo yummy! One of the Best muffins ever! It’s also easier to make because by hand it’s not hard to mix. I’ve already made this recipe several times in just a few weeks.I even created an account to add this review because there aren’t enough reviews yet and it deserves a lot more!
These turned out moist and delicious. I used homemade vanilla yogurt (sweetened with sugar), so used slightly less white sugar in the recipe. I also made these into mini-muffins, which baked for about 10 mins or less. I sprinkled a little brown sugar on top. The whole family loved them!
To make this recipe keto-friendly, I substituted Pyure powdered confectioners blend instead of white sugar and sugar free chocolate chips. These muffins came out the most cake-like that I have tried using almond flour, which tend to come out dense and gritty. I think the large amount of baking powder and yogurt may be the key. I will make this again, maybe with a cinnamon streusel filling and topping instead of the chips. I think the base recipe will work well with all kinds of variations.
I haven't made a ton with almond flour yet, but I think this recipe turned out the best of any I've tried so far. They weren't too heavy and kids liked them a lot. I used dark chocolate chips and probably ended up using a bit over a cup, and I ran out of almond flour, so about 1/2 cup was regular unbleached flour.
All Nutrifacts of Almond Flour Chocolate Chip Muffins Recipes
