These Muffins Taste Like Almond Hershey’s Kisses

These double-chocolate almond muffins will satisfy your cravings. They’re chocolaty, they’re nutty, and they’ll make your morning much sweeter.

This recipe comes from ATK Kids’ upcoming book Cooking with My Dad, the Chef, written by award-winning chef Ken Oringer and his daughter, Verveine. 

A combination of both semisweet and bittersweet chocolate chips gives these muffins tons of rich flavor. The semisweet chips are melted and mixed into the batter, while the bittersweet chips are left whole for gooey globs of melty chocolate throughout.

“If you like chocolate in the morning, these muffins are for you,” Verveine says. “They’re really good served warm—the chocolate will still be melty on the inside.”

These muffins, like everything else Ken and Verveine developed for this book, are gluten free. They’re made with almond flour, which gives them that almond Hershey’s Kiss flavor. And although many gluten-free baked goods require more than one flour to achieve the structure of a baked good with gluten, that’s not the case with these muffins. 

Chef Ken says that when he was developing this recipe, “I played around with different mixtures of almond flour and other gluten-free flours. I kept taking out a flour to see what would happen, and eventually I was left with just the almond flour—it added just enough nutty flavor to balance the chocolate, and the muffins baked up moist and tender.”

Just make sure you don’t use almond flour labeled “superfine.” That will make your muffins sink a little bit in the middle. But, as Verveine says, “They will still taste great!”

Hey! Did you know ATK Kids has its very own YouTube channel? Subscribe now and watch great, funny, silly, and delicious cooking videos for the whole family.