Happy almost Halloween! I’ve been counting down the days to spooky season, and it’s finally here. From binging on Halloween movies to decorating the house with pumpkins and spiders; this is my season! My proudest DIY decoration this year? An ode to horror: I framed some of my favorite classic movie posters and painted a lightbox-style canvas, giving a nod to those old-school double feature theaters. Keep scrolling to see the photo below—it’s pretty awesome, if I do say so myself!

Also now that the cooler fall weather has arrived, it’s time for all the cozy autumn treats. Today, I’m sharing a recipe for Chocolate Almond Muffins — it’s a delicious fall snack or breakfast treat, and ridiculously easy to make.

In my family, muffins are a go-to because they’re perfect for meal prep and great for grab-and-go breakfasts or snacks. These double chocolate muffins are made with white chocolate chips, adding a sweet twist and a fun contrast to the deep cocoa flavor. Topped with toasted almonds, they have a nutty, autumnal vibe that’s just right for the season.

If you’re wondering why white chocolate: not only does it add a fun twist, but I had a ton of leftover white chocolate chips from a failed orange and chocolate dessert attempt last week. (let’s just say it wasn’t the dynamic duo I thought it’d be.) But just know that classic chocolate chips work just as well here if that’s what you’re craving instead.

Whether you’re hosting a fall brunch or just want a tasty, easy muffin recipe to kick off your mornings, these chocolate almond muffins are the way to go. Check out the recipe below, and let the Halloween baking begin! 👻

Check Out The Recipe:

Dry Ingredients

Wet Ingredients

Topping

1/2 cup shaved almonds (I used honey roasted almonds)

Instructions:

1. Preheat oven to 350°F and line a muffin tin with 12 liners.
2. Combine dry ingredients (flour, salt, cocoa powder, sugar, and chocolate chips) in a large bowl. In a separate smaller bowl, mix together wet ingredients (milk, eggs, vanilla, and oil). Pour the wet ingredients into dry ingredients and mix until just combined.
3. Pour batter into muffin tins evenly and sprinkle the shaved almonds on top. Optionally, you can also just top with extra chocolate chips instead.
4. Bake for 22-24 minutes or until muffins pass the toothpick test (insert a toothpick into a muffin and if it comes out clean, it’s ready).
5. Let cool completely and enjoy!

Easy Peasy! These came together in under 30 minutes on a Sunday morning and they were incredible. And, as promised, here’s a peek at my Halloween decor this year 🎥🍿