Salted Hot Chocolate & Almond Muffins
Tall, dark & handsome vegan SALTED HOT CHOCOLATE & ALMOND MUFFINS; you're looking hella fine, babes! Studded with dark chocolate chips and topped with a crunchy almond hot chocolate crown, this is a muffin for serious chocolate lovers only.
Servings: 0
Ingredients
For the muffins:
- 350 g flour
- 100 g caster sugar
- 100 g light brown sugar
- 200 ml unsweetened almond milk room temperature
- 100 ml unflavoured oil of your choice
- 100 ml aquafaba
- 1/4 tsp fine salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 75 g vegan dark chocolate chips tossed in 1 tbsp plain flour
Topping:
- 4 tbsp your favourite vegan hot chocolate mix
- 2 tbsp flaked almonds
- 1 tbsp melted vegan butter
- 1 tsp sea salt flakes
- Extra chocolate chips if desired
Instructions
- Pre-heat the oven to 175°C/350°F. Line a 6-cup muffin tin with large tulip cases.
- In a small bowl, mix together the hot chocolate powder, flaked almonds and vegan butter. Set aside.
- In a large bowl, whisk together the flour, sugars, fine salt, baking powder and baking soda. Add the almond milk, aquafaba, oil and vanilla extract. Whisk until just combined. It doesn’t matter if it’s not perfectly smooth. Fold in the flour-dusted chocolate chips.
- Fill the muffin cases, a little over 3/4 of the way up. Top with some of the hot chocolate and almond mixture. Sprinkle with sea salt and extra chocolate chips if desired.
- Bake for 18-20 minutes, until golden and risen. If a metal skewer inserted into the centre of the muffins comes out clean, they’re done. Allow to cool for 10 minutes in the tin and then remove and place on a wire rack to cool completely.