Description
Delight in these moist and rich Chocolate Almond Butter Swirl Muffins, perfect for breakfast or an indulgent snack. These muffins combine a deep chocolate flavor with a luscious almond butter swirl, creating a beautiful marble effect and a delightful contrast in taste and texture. Made with classic baking ingredients and optional chocolate chips for extra indulgence.
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 and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make Almond Butter Swirl: In a small bowl, mix almond butter, maple syrup (or honey), and vanilla extract until the mixture is smooth and well-combined. Set this aside for swirling later.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt ensuring even distribution.
- Mix Wet Ingredients: In a separate large bowl, beat the granulated sugar, brown sugar, large egg, buttermilk, vegetable or coconut oil, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain muffin tenderness. Fold in chocolate chips if using.
- Fill Muffin Cups and Add Swirl: 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 swirl the almond butter through the batter, creating a marbled effect.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.
- Cool Muffins: Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely to avoid sogginess.
- Serve and Enjoy: Enjoy these delicious chocolate almond butter swirl muffins as a breakfast treat or sweet snack anytime!
Notes
- Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar if needed.
- Use smooth almond butter for a subtle swirl or crunchy almond butter for added texture.
- Swirling technique creates a beautiful marble effect—avoid overmixing to maintain the swirl.
- Chocolate chips add extra richness but are optional.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
