Chocolate Almond Raspberry Muffins

Chocolate Almond Raspberry Muffins

Ingredients

2 ¾ (385g) Cups All-Purpose Flour, sifted
1 Cup (About 100 g) Ground Almond

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Sea Salt
¾ (165g) Cup Brown Sugar
¾ (185 g) Cup Crème Fraiche
3 Large Eggs
¼ (1/2 stick/56g) Cup Unsalted Butter, melted
1 Cup (250 ml) Milk, at room temperature
½ Cup Corn Oil
1 tsp Vanilla Paste
180 g Chocolate Chips
¾ Cup Organic Raspberry Jam
½ Cup Almond Flakes


Method



Center a rack in the oven and preheat the oven to 350˚F. Butter or spray the 24 molds in a small size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.



In a large bowl, whisk together the flour, ground almond, baking powder, baking soda, and sea salt. In another bowl, whisk together the sugar, Crème Fraiche, eggs, melted butter, milk, corn oil, and vanilla paste. Pour the liquid ingredients over the dry ingredients and, with rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-if the batter is a bit lumpy, that's fine. Stir in the chocolate chips.

Fill cups 1/2 full. Place 2 teaspoon raspberry jam on each muffin; press into batter. Then fill the batter to almost to the top, sprinkle with almond flakes. 

Bake for 25 to 28 minutes, or until the tops are golden. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.

Makes 24 small muffins