Description
These Chocolate Almond Butter Swirl Muffins are the perfect balance of rich, chocolaty goodness and the creamy, nutty flavor of almond butter. The almond butter swirl creates a decadent texture and adds a touch of elegance to these moist and fluffy muffins. Ideal for breakfast, brunch, or a delicious snack, these muffins are a treat for both chocolate and almond butter lovers!
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 use 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 oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Make the almond butter swirl: In a small bowl, combine almond butter, maple syrup (or honey), and vanilla extract. Stir until smooth and well combined. Set aside.
- Prepare the muffin batter: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat together the granulated sugar, brown sugar, egg, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
- Assemble the muffins: Spoon the muffin batter evenly into the muffin tin, filling each cup about 2/3 full. Drop a small spoonful of the almond butter mixture onto the center of each muffin. Using a toothpick or a knife, swirl the almond butter into the muffin batter to create a marble effect.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. If using chocolate chips, a few crumbs may cling to the toothpick, but there should be no wet batter.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy these delicious chocolate almond butter swirl muffins for breakfast or as a sweet snack!
Notes
- If you prefer a smoother almond butter swirl, you can warm the almond butter slightly before mixing it with the maple syrup.
- For extra texture, try adding chopped almonds or walnuts into the batter.
- You can substitute almond butter with peanut butter for a different flavor.
- Store these muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 16g
- Sodium: 190 mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4 g
- Cholesterol: 35mg