Almond milk and chocolate chip muffins

Name: Almond milk and chocolate chip muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Type 00 flour 2 cups; Dark chocolate chips 4.1 oz; Almond milk 0.4 cup; Butter at room temperature ½ cup; Sugar ½ cup; Eggs (about 3 medium) 5.5 oz; Baking powder 2 ¼ tsp; Vanilla 1 bag

it es fr de br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Leyla Farella

Almond milk muffins are like, really moist and tender. Each bite is sweet and super satisfying. Seriously good stuff. With these muffins, you get a soft texture that totally stands out, especially with those dark chocolate chips. Perfect as a snack at school or work. Plus, they're easy to carry and taste great any time. The combo of chocolate chip muffins and the gentle almond milk flavor means you’re getting a treat that’s not too heavy.

The almond milk? It’s got this subtle nutty backdrop that just works with the rich chocolate. Makes them way way better than regular muffins. Thing is, sometimes people look for dairy-free muffins for a lighter snack, or maybe they have dietary restrictions. These are perfect healthy chocolate chip muffins since almond milk is plant-based—makes the crumb extra moist without extra junk. Really. It’s kinda cool how baking with almond milk creates muffins just as soft as classic ones, but with a twist.

These tender treats? Snack time made easy. Whether you grab one for breakfast or a quick afternoon pick-me-up, they fit the bill. There’s something comforting about warm plant-based muffins with melty chocolate chips—especially when they’re fresh from the oven.

And here’s the thing: this style of muffin fits perfectly with easy muffin recipes. Pretty much anyone can enjoy them, anytime. Plus, the fact these can double as vegan muffins or even fit the gluten-free crowd (just swap out the flour) means endless possibilities. So... These little muffins really really hit the spot when you want something simple and special.

For sure, they’re perfect for sharing—or keeping all to yourself when you need a sweet escape. Almond milk muffins are truly a treat that’s both familiar and a little bit extra.

How to prepare Almond milk and chocolate chip muffins

To prepare the almond milk and chocolate chip muffins, put the softened butter in a large bowl, add the sugar 1, and mix with an electric mixer 2 until you get a thick and creamy mixture. Add one egg at a time 3

and incorporate it into the batter with the electric mixer 4; wait for each egg to be fully combined before adding another. Pour in the sifted flour 5, the baking powder 6,

the vanilla extract 7, and the almond milk 8, and mix everything with the electric mixer 9.

At this point, add almost all the chocolate chips 10 and mix with a spatula 11 to incorporate them evenly into the batter 12; the rest of the chocolate chips will be used to garnish the muffins. Transfer the batter into a piping bag without a nozzle.

Line the muffin tin with paper liners and fill them with the batter about three-quarters full 13. Decorate the surface with the chocolate chips you set aside 14 and bake in a preheated static oven at 356°F for about 20 minutes. After the baking time, perform the toothpick test and remove your delicious almond milk and chocolate chip muffins from the oven 15!

Storage

The almond milk and chocolate chip muffins can be stored at room temperature for up to 3 days, in a food bag or wrapped in aluminum foil. They can be frozen after baking.