Small almond and chocolate chip muffins

Who wouldn’t love delicious little muffins deliciously flavored with almonds and topped with chocolate chips?
Me, I can’t!

On closer inspection, these little muffins look like financiers. I used my financial recipe to make them. By changing the mold, we finally have a very different taste. They are more generous here (and for financiers, admit that that changes everything!), and therefore, extremely tender.

These cupcakes will be perfect for a snack.

Small almond and chocolate chip muffins:

125g butter
75g flour
75g ground almonds
125g sugar
25g vanilla sugar
150g egg white (5)
2 tsp honey
bitter almond extract
75g chocolate chips

Prepare a hazelnut butter.
To do this, melt it over low heat. By leaving it long enough, until it has a slight nutty smell. Above all, it must not burn.
Let cool.

Preheat the oven to 180°C, static heat.

In a bowl, lightly whisk the egg whites. they should be slightly frothy.
Add the sugars, then the flour and the almond powder. To mix together.
Gradually add the butter while mixing.
Add the honey and a few drops of bitter almond extract. To mix together.
Add the chocolate chips. To mix together.

Divide the mixture into approximately 15 mini muffin cups.

Cook for about 20 minutes. They should be golden brown.

Let cool before unmolding.
Store in an iron box. They are just as good the next day.

To finish: replace the chocolate chips according to your desires. I would gladly try it with blueberries…

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