Name: Double Dark Chocolate Muffins with Almonds and White Chocolate Drizzle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 dozen muffins
Ingredients: 1½ cups (190 g) whole wheat pastry flour or all-purpose flour; ½ cup (60 g) natural unsweetened cocoa powder (not Dutch-processed), sifted; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 4 oz (115 g) good-quality dark chocolate, chopped (or chocolate chips); 1¼ cup (250 g) light brown sugar, lightly packed (you can reduce to 1 cup if you want); 1 large egg; ⅔ cup (160 ml) milk (whole or low-fat, but not skim); ½ cup (120 ml) vegetable oil; ⅓ cup (75 g) plain, low-fat yogurt; 1½ teaspoons pure vanilla extract; ¼ teaspoon instant espresso powder, dissolved in 1 teaspoon hot water; 4 tablespoons sliced almonds, toasted; 2 oz (60 g) white chocolate, melted