Ingredients
1½cupsall-purpose flour
½cupcocoa powder,unsweetened
½cupwhite sugar,granulated
1½tspbaking powder
½tspsalt
¾cupmilk
½tspalmond extract
⅓cupvegetable,or canola oil
1large egg,beaten
⅔cupalmonds,sliced, divided
Preparation
Preheat the oven to 400 degrees F. Grease 12 muffin tins, or line with baking cups.
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt and 1⅓ cup sliced almonds.
In a separate large bowl, whisk together the milk, almond extract, oil, and egg. Add the dry ingredients and stir just until combined. Do not over stir.
Fill the muffin cups until ⅔ full. Sprinkle the top of each muffin with a pinch of sliced almonds. Pat down lightly so that they stick to the batter.
Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean. Do not overbake.
