Chocolate Muffins (Almond Flour)

From: https://www.kitchenathoskins.com/almond-flour-chocolate-muffins/

Ingredients

Wet ingredients

  • 1 cup semi sweet chocolate chips divided (plus more for topping)
  • ¼ cup milk
  • 4 tablespoons coconut oil or unsalted butter at room temperature
  • 2 eggs
  • ½ teaspoon vanilla extract

Dry ingredients

  • 1 ¼ cups almond flour super fine
  • 6 tablespoons white sugar
  • ¼ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F and line a standard muffin pan with 8 paper liners.
  2. Add ½ cup chocolate chips and coconut oil or butter into a small microwave safe bowl. Microwave for 40 to 60 seconds (stirring every 20 seconds), until almost melted (don't let it get very hot). Remove bowl from microwave and stir until fully melted. Let cool until you mix dry ingredients.
  3. Add all dry ingredients into a medium bowl and whisk to combine.
  4. In a larger mixing bowl, whisk together the milk, eggs, and vanilla extract until smooth. Add the melted chocolate-butter mixture and stir until fully combined, making sure to scrape in every bit of that rich chocolate.
  5. Add the dry ingredients and gently fold with a spatula until fully incorporated. Stir in the remaining ½ cup of chocolate chips.
  6. Divide batter into the prepared muffin pan.
  7. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  8. Pro Tip for Fudgy Muffins: Avoid overbaking! A toothpick with a few sticky crumbs (not wet batter) means it’s the perfect time to take them out. Slightly underbaking gives that rich, fudgy texture everyone loves.
  9. Place pan on a wire rack to cool and enjoy!