Super soft and fluffy whole wheat Almond Muffins with white chocolate chips and a crunchy streusel topping. These make a great breakfast or afternoon coffee treat!
Oh Muffin!!
You are so cute, so handy, so delicious and oh so versatile.
These muffins are an adapted version from one of the first recipes I posted on this blog. Back then, we were about to leave on our Asia trip, and I had thrown all kinds of things that needed using up into the mix. This time, I streamlined the add-ins a little bit and made them almond - actually triple almond - muffins with white chocolate.
I must say, even thinking back on my first recipes like the one this is taken from, brings fond memories. The memories are vivid of the excitement of starting to document my recipes in the kitchen. I am grateful for the journey, and even more grateful for you! That's right, you, the reader. Thank you so much for following along. I hope you are learning how to become a pro in the kitchen. 😉
Triple the Almonds for Triple the Fun!
As for the triple almond action with this recipe, yes, you read correctly. Almonds appear in these cookies in three forms. There is almond milk (which can be substituted with regular milk, per your preferences), almond flour, and chopped almond pieces. I've mentioned before about my love affair with almonds. They are such a healthy and versatile foodstuff. So let's get into it.
Despite using whole wheat flour, these muffins are anything but dry and dense. Thanks to the addition of oats and almond flour, the texture is wonderfully light and airy. The streusel topping creates a deliciously crunchy texture contrast to the fluffy muffins.
A perfect breakfast, quick snack on the go or comforting coffee time treat. Enjoy!
When do you like your muffin best?
Whole Wheat Almond Streusel Muffins
Ingredients
- ½ cup sugar
- ¾ cup almond milk
- â…“ cup olive oil
- 1 egg beaten
- 1 ½ cup whole wheat flour
- 3 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- â…› teaspoon allspice
- ½ cup oats instant or quick-cooking
- ¼ cup almond meal
- ½ cup almonds chopped
- ½ cup white chocolate chunks
Streusel Topping:
- 2 tablespoon flour
- 2 tablespoon sugar
- 1.5 tablespoon butter
Instructions
- Preheat oven to 400 F. Make the streusel topping by combining flour, sugar and butter either by hand or with a fork. Set aside.
- Combine sugar, almond milk, olive oil and egg in a medium bowl. In a separate bowl stir together dry ingredients, except chopped almonds and white chocolate. Add liquid to dry ingredients and stir until just combined. Lastly stir in almonds and white chocolate chunks.
- Fill a lined or greased muffin pan with batter. Top each with the streusel mixture.
- Bake for about 20 minutes until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack until fully cooled. Store in an airtight container at room temperature.
Other Recipes You Might Enjoy
Check out these similar almondy recipes!
- Almond Mocha Granola
- Grain-Free Vanila Almond Crunch Muffins
- Homemade Roasted Almond Butter
- Coffee Almond Cake
- Almond Joy Cereal Bars
Random Questions
The secret to moist muffins often lies in the careful balance of wet and dry ingredients. Using ingredients like yogurt, sour cream, or applesauce can add moisture to the batter. Additionally, avoiding overmixing the batter and not overbaking the muffins can help maintain their moisture.
Almond flour tends to lack gluten, which is a protein that provides structure and elasticity in baked goods. Without gluten, the muffins may turn out crumbly. To address this, you can try using a binding agent such as xanthan gum or combining almond flour with other flours that contain gluten to improve the texture.
When substituting almond flour for all-purpose flour in muffin recipes, it's essential to consider the differences in texture and moisture absorption. Almond flour is denser and moister than all-purpose flour, so you may need to adjust the ratio of wet and dry ingredients accordingly. You might also need additional binding agents to prevent the muffins from becoming too crumbly.
Bakery muffins often have a distinct taste and texture due to the use of high-quality ingredients and precise baking techniques. Bakeries often have access to professional equipment and skilled bakers who can carefully control factors like temperature, mixing, and baking time, resulting in consistently delicious and well-textured muffins.
Lauren
I assume you mean 3/4 *cup* of almond milk?
Regina | Leelalicious
Yes, that should be cup. Fixed the recipe. Thanks for making me aware
Mariam
I made some substitutions but like the result. Thank you! You may want to correct the oats to 1/2 cup?
Regina | Leelalicious
Awesome. Glad you liked them. And thanks for letting me know about the odd measurement.
dina
they look yummy!
Jacquee @ I Sugar Coat It!
Almond triple threat - oh yes, please! I'll have seconds and third, perhaps a fourth, even.:) They look and sound YUM!
Faith @ Pixie Dust Kitchen
I love that these are whole wheat and made with triple almonds! they sound delicious!
Regina
Thanks so much Faith. Whole wheat is always a plus in my books, especially when it doesn't taste healthy 😉