The first time I made these muffins, I made them as cherry almond muffins. But then I realized that chocolate was begging to be involved. They just felt naked without chocolate! Chocolate cherry almond was too many flavors and so today, we have these amazing chocolate almond muffins.
The muffin batter is almond flour based, but you can’t actually taste any almond unless you add the almond extract. I’ve mentioned this before but almond extract makes anything instantly irresistible to me. Add chocolate and it’s guaranteed that I’ll spend my calorie allowance for the day on chocolate almond baked goods.
Feel the same about chocolate and almond extract? Try these gluten-free chocolate almond oat bars. They’re a perfect no-bake treat for when you just can’t be bothered to turn on the oven! If you’re feeling a little more ambitious, this gluten-free Almond Joy granola is maybe the most addictive thing I’ve ever made.
The muffin batter is actually grain-free but I went and added oats and gluten-free flour to the topping. I’ve tried so many grain-free streusel recipes but none of them have actually turned out to be what I’d considered streusel! When I make streusel, I want it to be gloriously oaty and chunky, like the one in these pumpkin pie streusel bars.
If you want to omit the topping to keep them grain-free, the muffins are still delicious. Some sliced almonds sprinkled on the batter would also be nice! I think full-sized chocolate chips would sink into the batter so if you want to add some on top, do it after the muffins have baked.
Note that if you do add the streusel, it makes the very middle of the muffin sink ever just so little! You can see it quite well in the vertical picture. I dealt with it by tossing some chocolate chips on the top after taking the muffins out of the oven. More melty chocolate is never a bad thing, right?
For the Topping:
For the Muffin Batter: