Tall, dark & handsome vegan Salted Hot Chocolate & Almond Muffins… you’re looking hella fine! Studded with dark chocolate chips and topped with a crunchy almond hot chocolate crown, this is a muffin for serious chocolate lovers.
Question: When a muffin is packing this much chocolate, can it still legitimately be considered breakfast?
The secret is that there is no secret! This recipe is so basic. Using only a handful of ingredients for the muffin base batter, you’ll wonder why muffins ever need eggs or dairy at all. These muffins puff up like magic and dome beautifully on top. The chocolate chips remain suspended so you get a welcome chocolatey hit with every mouthful.
I had my first taste of salted hot chocolate roaming the restaurants of Vienna in search of apple strudel. When I found churros with salted hot chocolate instead, I forgot all about the strudel.
Ultimately, if you love sea salt-sprinkled chocolate chip cookies, you will go nuts for these jetpuffed muffins.
They have a crunchy topping of flaked almonds, hot chocolate powder and sea salt. I stir these ingredients with melted vegan butter to create a paste that is spooned onto the muffin batter once the cases are filled.
The salty-nutty-chocolate mixture bubbles and toasts in the oven to create a nobbly, domed top that tastes intensely like almond praline.
Time needed: 45 minutes.
How to make Salted Hot Chocolate & Almond Muffins
Pre-heat the oven to 175C. 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.
Get my delicious Vegan Lemon Meringue Cupcake recipe here.
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