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Almond Chocolate Muffins

Updated: May 4, 2020

It is that time of the year when blossoming trees are everywhere.

I went for a walk this morning and found so many almond trees in full bloom that reminded me of the early Spring of the Spanish Mediterranean coastal landscape. I was so inspired I couldn’t help but honour my beautiful memories and share with you this delicious recipe that I hope you enjoy.

Buen provecho!’


  • 1 1/2 cups almond meal

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup raw sugar (or any other of your choice panela, stevia…)

  • 1 1/2 tsp. baking powder

  • 1/2 tsp. salt

  • 3/4 cup milk

  • 1/3 cup vegetable oil ( I like to use cold pressed peanut oil for its balanced content of fatty acids that boost your health in a variety of ways)

  • 1 large egg, beaten

  • 2/3 cup sliced almonds, divided (optional) or almond blossom for decoration


Preheat the oven to 160°. Grease 12 muffin tins, or line with baking cups.

In a medium bowl, whisk together almond meal, cocoa powder, sugar, baking powder, salt and 1/3 cup slice almonds. In a large bowl whisk together the milk and the egg. Add the dry ingredients and stir just until combined. Do not over stir.

Fill the muffin cups 2/3 full. Sprinkle the top of each muffin with a pinch of sliced almonds or add some raw chocolate chips.

Bake 20 – 25 minutes, or until a wooden pick inserted into the centre comes out clean. Do not overbake.

And enjoy it!

Sonia x

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