These muffins were good. They have a very crunchy top and are moist on the inside. I think that next time I'll leave out the almonds and sugar on top AND I'll try to remember vanilla next time, even though the almond flavor was nice with the chocolate.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
2 tablespoons vegetable oil (I was out so I used olive oil)
1 teaspoon vanilla extract (I was also out so I used 1/2 tsp of almond extract)
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
1/3 cup whole almonds
4 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease muffin cups or line with paper muffin liners.
In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
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