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5 from 1 vote

Chocolate Chip Almond Streusel Topped Muffins

A triple dose of almonds wrapped up in a cake-like muffin loaded with mini-chocolate chips and a sweet streusel topping.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: almonds, chocolate chip, muffins
Servings: 16 muffins
Calories: 306kcal
Author: Tricia

Ingredients

For the muffin batter:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup miniature semisweet chocolate chips
  • 2 eggs
  • ½ cup granulated sugar
  • 1 cup buttermilk
  • ½ teaspoon almond extract
  • ¼ cup vegetable oil
  • 3 ½ ounces almond paste frozen, then grated on a large box grater - half a 7-ounce package

For the streusel topping:

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • cup butter cold and cut into small pieces
  • ½ cup chopped sliced almonds
  • ¼ 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 ½ cup flour and ½ cup sugar. Using a pastry blender, cut in the ⅓ cup of cold butter pieces until the mixture resembles a coarse meal. Add ½ cup chopped almonds and ¼cup of chocolate chips. Stir until combined. Set aside.
  • Preheat oven to 375°F.
  • In a large mixing bowl combine 2 cups of flour, baking powder and salt. Whisk until well blended then stir in ½ cup miniature chocolate chips and the grated almond paste. Make a well in the center.
  • In a large measuring cup combine the buttermilk, eggs, ½ 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 ¼ cup of batter into each lined muffin cups. Divide the streusel topping between each muffin cup pressing gently to set.
  • Bake at 375°F 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.

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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 306kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 183mg | Potassium: 193mg | Fiber: 3g | Sugar: 20g | Vitamin A: 68IU | Vitamin C: 0.01mg | Calcium: 111mg | Iron: 2mg