Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Chocolate-Chip Almond Streusel Topped Muffins

  Jump to Recipe |    36 Comments

This post may contain affiliate links. Please read my disclosure policy.

Almond Chocolate Chip Streusel MuffinsWhile “freezer-diving” last weekend I found a box of Odense almond paste hiding behind the fruits and vegetables.  I still think about the Almond-Cranberry Scones baked this past Christmas and remember how much we loved each and every one!  They were light and fluffy with little bits of grated, frozen almond paste giving the scones a wonderful full-on almond flavor.  I thought I would give that same method a try in a muffin.

 

Almond Chocolate Chip Streusel MuffinsThese muffins are loaded with chopped almonds in the streusel topping, grated-frozen almond paste and a splash of almond extract in the batter.  Combined with semi-sweet chocolate chips – these muffins are a distinctly delicious, sweet treat.

 

Almond Chocolate Chip Streusel MuffinsCombine the flour, baking powder and salt in a large mixing bowl.  Add chocolate chips and stir in grated, frozen almond paste.  In a large measuring cup combine buttermilk, granulated sugar, eggs and vegetable oil.  Pour all at once into the dry ingredients and fold together until blended.  Top with a streusel topping made with flour, sugar, butter, chopped almonds and miniature semi-sweet chocolate chips.

 

Almond Chocolate Chip Streusel MuffinsBake for 20 minutes, remove from the oven and cool in the pan for 5 more.  Remove muffins to a wire rack and allow to cool a bit before serving.  These came out of the muffin liners easier after cooled, I know this because I tested a couple, personally, myself … yum.  I think they could be easily baked in a well greased muffin pan foregoing muffin liners.

 

Almond Chocolate Chip Streusel MuffinsChocolate and almonds are a great combination anyway but combined with a cake like muffin, if is pure almond love!

Almond Chocolate Chip Streusel Muffins

Pin for breakfast!

Chocolate-Chip Almond Streusel Topped Muffins

Rate our recipe!

Chocolate Chip Almond Streusel Topped Muffins

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 16 muffins
Course: Muffins
Author: Tricia
PRINT RECIPE
A triple dose of almonds wrapped up in a cake-like muffin loaded with mini-chocolate chips and a sweet streusel topping.

Ingredients

For the muffin batter:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 cup buttermilk
  • 1/2 teaspoon almond extract
  • 1/4 cup vegetable oil
  • 3.5 ounces almond paste, frozen, then grated on a large box grater - half a 7-ounce package

For the streusel topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup butter, cold and cut into small pieces
  • 1/2 cup chopped sliced almonds
  • 1/4 cup miniature semisweet chocolate chips

Instructions

  • Line 15-16 muffin cups with liners. Set aside.
  • Prepare the streusel topping. In a medium mixing bowl, stir together 1/2 cup flour and 1/2 cup sugar. Using a pastry blender, cut in the 1/3 cup of cold butter pieces until the mixture resembles a coarse meal. Add 1/2 cup chopped almonds and 1/4 cup of chocolate chips. Stir until combined. Set aside.
  • Preheat oven to 375 degrees.
  • In a large mixing bowl combine 2 cups of flour, baking powder and salt. Whisk until well blended then stir in 1/2 cup miniature chocolate chips and the grated almond paste. Make a well in the center.
  • In a large measuring cup combine the buttermilk, eggs, 1/2 cup granulated sugar, vegetable oil and almond extract. Whisk until blended.
  • Add the egg mixture all at once to the flour mixture and fold together just until moistened. (Batter may be lumpy)
  • Spoon 1/4 cup of batter into each lined muffin cups. Divide the streusel topping between each muffin cup pressing gently to set.
  • Bake at 375 degrees for 20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Do not over bake!
  • Remove pan from the oven and cool for 5 minutes. Remove the muffins to a wire rack and cool slightly before serving. Store leftovers in an airtight container.

Recipe Notes

Muffins are easily removed from the paper liners if cooled.
You may have a bit of left-over streusel topping.
This recipe would be easily halved for a total of 8 muffins.

I recently discovered PicMonkey a super easy, fun, and free photo editing program with lots of options for making labels like the torn notebook paper in the first photo.  I haven’t done a lot in the program but as time allows I look forward to playing with more graphics and collages like the one below.  I can’t tell you how many times I’ve tried to create a collage in Photoshop with no success.  I’ve even taken Photoshop courses in college and still keep in touch with my teacher, but still can’t do it!  PicMonkey is so much easier and I know there are a thousand editing options to find as I dig deeper.   If you’re interested … I do all my “photo” editing in Adobe Lightroom and always shoot in raw.   I also recently bought a new 100mm macro lens used in all three photos below.  I LOVE the lens and it was a very sweet and thoughtful Valentine’s Day present from my traveling husband.    Please let me know if you ever want other equipment reviews or recommendations for tripods, cameras, bags or gear.

PicMonkey Collage 03052015We’re having an ice storm at the moment with snow coming close behind.  Another cold, dreary winter day in Virginia!  I think I’ll go cook something warm 🙂  Have a lovely day and thanks so much for stopping by!

Tricia

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Healthy Chocolate Chip Banana Muffin RecipeBlueberry muffins on a plateBlueberry MuffinsSnickerdoodle MuffinsPear Walnut MuffinsEnglish Muffins
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

36 Comments

  1. Kayla says

    I was searching for a blueberry almond streusel muffin recipe and found this one. So I subbed the chips for berries and they were soooogood. My bf liked the texture as well. Sorry I didn’t follow recipe exact but they were delicious!

    reply to this comment >

    • Tricia Buice says

      Thats great Kayla! I love your change – because blueberry muffins are one of my favorites. I have a Blueberry Muffin recipe on the blog with a crumble topping. No almonds but so good! Thanks for trying our recipe and most of all, thanks for the feedback. If you want to try another recipe – click HERE for the Lemon BB crumble muffins. Thanks again!

      reply to this comment >

  2. Danielle says

    Tricia, my mouth is watering just looking at these beautiful photos! I love, love, love almonds and these muffins have “almond” written all over them. Thanks for sharing, I can’t wait to give them a try, cheers!

    reply to this comment >

  3. Betty says

    Oh my, these look so good! I love the streusel on top- I’m afraid I could eat way too many of these. I have a weakness for anything almond, and when there’s also chocolate involved I have no willpower. 🙂

    reply to this comment >

  8. tanna says

    Sure wish I had one of these RIGHT NOW with my cup of coffee!! Oh, they look good!

    I STRUGGLE with lightroom…. then just quit trying. Wish you lived next door… I’d be bugging you all the time to help me figure it out. he hee. I see a lot of good things about PicMonkey. Good to know. Your photos are always so beautiful, Tricia! Glad you are enjoying your Valentine’s present… we get to benefit, too. 😉 blessings and hugs ~ tanna
    ps – we are very, very blessed with our sweet daughters. =)

    reply to this comment >

  12. Monica says

    Oh Tricia – I need no convincing! We are indeed of the same mindset. I was just looking at 2 cans of almond paste I should use soon and thinking of making almond bread next week. I made Italian rainbow cookie cake not long ago (for no reason) and I’ve been making the almond muffin recipe I discovered recently on rotation. Almonds everywhere! Now I see this gorgeousness. I am guessing these, with the almond paste, must be so intense in flavor. Love the whole package from streusel top to the muffins imbedded with all that almond and chocolate ! Yum, yum!

    reply to this comment >

  13. michael says

    The muffins look wonderful, like I would find at our local bakery!! I showed Debbie and looks like we are going to make these over the weekend!! Can’t wait to give them a try they look delicious!!!

    We ended up with only about an inch of sleet from the storm. We were supposed to get 4 to 5 inches today sleet and snow but the front of the storm shifted. Glad we didn’t get it but I sure hope you don’t get a lot. Stay safe and warm!

    reply to this comment >

  18. Vincent says

    I think my wife will love this site. She’s a huge foodie but I doubt she’s heard of BlogHer before, maybe as a foodie she has. Anyway I think your pictures are amazing, makes my mouth watery just by looking at them. Great job on this site Tricia.

    Oh! And thanks for the share, we’ve been looking for such a program for quite a while now. To write on images and add different styles and fonts. PicMonkey looks like a take. Thanks

    reply to this comment >