I have been dreaming, craving and obsessing over the idea of almond sponge for weeks now and I don’t know why, but I had to do something about it. Of course, though, I wanted to mix it up a little. And apparently, I’m also obsessed with swirly bakes right now too?? So, that’s how these Almond and Chocolate Swirl Muffins were born, and they’re delicious.
The almond sponge mix is so dreamy, it has a very rich, nutty almond flavour but the texture is really light the airy, which goes so well with the dense chocolate pasta that’s swirled through it, they’re the perfect duo.
One thing I really love about these muffins is they aren’t too sweet. The dominant flavour is definitely almond which is very nutty and wholesome, and although these are swirly segments of chocolate it’s a much richer, dark chocolate, so it doesn’t overwhelm with sweetness.
For me, these muffins also feel really Christmassy. I don’t know why and I know it’s July so its illegal to me be even thinking that but I can’t help it. I think they remind me a little of the kinda fruit cakes that are around at Christmas because of the almond flavour and then with the chocolate tooooo, I dunno, they feel very festive and I’m here for it.
This recipe will make 12 muffins and they’ll keep for up to a week if stored in an air tight container. They are the perfect afternoon pick me up with a good cuppa.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 180g butter, softened
- 225g caster sugar
- 2 large eggs
- 2tsp almond extract
- 1tsp baking powder
- 1tsp bicarbonate soda
- 180g plain flour
- 60g ground almonds
- 3tbsp milk
- 100g chocolate chips
- 3tbsp coco powder mixed with 3tbsp boiling water to make a paste
METHOD
- Preheat heat oven to 180C fan and line a muffin tray with cases or grease well (reaaaaaally well please). Cream together the butter and sugar until light and fluffy then beat the eggs in one at a time until fully combined. Add the almond extract, baking powder & soda, flour and ground almond and mix until fully combined, then stir through the chocolate chips so evenly distributed.
- Using a tea spoon, dollop the chocolate paste into the cake mix at different points so the dollops are separated, then using a knife stir the pasta through the cake mix to create swirls. We careful not to mix it around too much so that the doughs completely mesh together as you want it to be swirly, so it shouldn’t take long, only a couple swirly strokes!
- Take roughly 2tsp of the mix to fill each muffin case, then bake for 25-30 minutes until well risen and darkened in colour but have a nice spring back when you poke them.
- Allow to cool for a couple minutes then they’re ready to enjoy.
Claudia's Home Kitchen 