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Chocolate-Almond Morning Muffin

From: Morning Baker: Recipes and Rituals for Breakfast and Beyond, by Roxana Jullapat (W.W. Norton & Co., April 2026). Photo credit: Kristin Teig.
Almonds

Difficulty

Medium

Ingredients
Serves: 12
  • ⅔ cup (160 ml) boiling water
  • ⅓ cup (40 g) Dutch-processed cocoa powder
  • ½ cup (60 g) whole-grain or dark rye flour
  • ½ cup (65 g) whole-grain all-purpose wheat flour, such as Sonora or Frederick
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ½ cup (90 g) bittersweet (65–80%) chocolate chips, plus ½ cup (90 g) extra to garnish (optional)
  • ¼ cup plus 2 tbsp (90 ml) vegetable oil
  • ⅓ cup (80 g) Greek yogurt or skyr
  • 2 large eggs
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup (150 g) sugar
  • Lightly toasted sliced almonds to decorate
Preparation
  1. Place an oven rack in the middle position and preheat the oven to 350°F (175°C).
  2. Combine the boiling water with the cocoa powder, whisking vigorously until smooth. Set aside to cool completely.
  3. Sift the flours, baking soda, baking powder, and salt into a mixing bowl. Using your hands, make a well in the center of the dry ingredients.
  4. Put the chocolate chips and oil in a medium heatproof bowl. Fill a medium pot a quarter of the way with water and place over low heat. When the water is barely simmering, fit the bowl on top, making sure the bottom of the bowl doesn’t touch the simmering water. Stir occasionally with a heat-resistant spatula until the chocolate is completely melted.
  5. Remove the bowl from the heat. Whisk in the cooled cocoa mixture, yogurt, eggs, vanilla and almond extracts, and sugar until fully incorporated. Pour the liquid ingredients into the well in the dry ingredients and whisk slowly from the center out to draw the dry ingredients into the liquids. Then whisk vigorously to ensure the batter is well combined. Fold in the additional chocolate chips, if using.
  6. Coat a muffin tin lightly with nonstick spray.
  7. Evenly distribute the muffin batter, filling each cup almost to the top. Sprinkle with toasted almonds. Bake for 10 minutes. Then rotate the tin and bake for 10 to 12 minutes more, until a skewer inserted in the center of a muffin comes out clean.
  8. Let the muffins sit until cool enough to handle. Carefully release the muffins from the tin, running an offset spatula or a paring knife along the edges if necessary. Serve at room temperature. The muffins will keep in an airtight container at room temperature for up to 2 days.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.