Description
These Chocolate Almond Butter Swirl Muffins are rich, moist, and bursting with deep cocoa flavor complemented by a luscious almond butter swirl. Perfect for breakfast, snacks, or dessert, these muffins combine the indulgence of chocolate with the nuttiness of almond butter for a deliciously unique treat.
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 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 the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Prepare the almond butter swirl: In a small bowl, mix together almond butter, maple syrup (or honey), and vanilla extract until smooth and fully combined. Set this aside for swirling later.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly blended.
- Mix wet ingredients: In another bowl, beat together the granulated sugar, brown sugar, egg, buttermilk, vegetable or coconut oil, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently stir until just combined, being careful not to overmix to keep the muffins tender. If using, fold in the semi-sweet chocolate chips now.
- Fill muffin tin and add swirl: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Drop a small spoonful of the almond butter mixture onto the center of each muffin cup. Using a toothpick or knife, gently swirl the almond butter into the batter to create a marbled effect.
- Bake the muffins: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs, but no wet batter.
- Cool the muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps the muffins set and makes them easier to remove.
- Serve and enjoy: Once cooled, enjoy these delicious chocolate almond butter swirl muffins for breakfast, as a snack, or a sweet treat anytime.
Notes
- You can substitute buttermilk with regular milk mixed with lemon juice or white vinegar to mimic the acidity.
- Using melted coconut oil adds a subtle flavor variation but vegetable oil works just as well.
- Almond butter can be smooth or crunchy depending on your texture preference.
- If you prefer sweeter muffins, increase the sugar slightly or add more chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
