Chocolate chip and almond muffins

Since making this recipe over a year ago, I found the technique worked quite well. Came across a similar recipe which I adapted below by adding almonds and mixing dark with milk chocolate chips. Sally's recipe uses 3 cups instead of 2.5 cups but interestingly, makes only 10 muffins instead of 11 in the old recipe. However, perhaps last year I used muffin papers and only filled them 3/4 full. The results don't 'feel' heavier. The problem with the old recipe was the the taste of baking soda was quite obvious but Sally's recipe replaces it with baking powder and the result is that you can't taste the alkaline taste.

From http://sallysbakingaddiction.com/2013/01/17/bakery-style-chocolate-chip-muffins/ which I adp

Ingredients (makes 10)
3 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1 cup sugar
2 eggs, room temp and beaten
1 cup milk (240 ml)
1 tsp vanilla extract
1/2 cup melted butter (115g)
1/2 cup milk chocolate chips (roughly chopped if they aren't mini chips)
1/2 cup dark chocolate chips (roughly chopped if they aren't mini chips)
1/2 cup almonds (roughly chopped)

Method

1) In a big bowl, whisk the eggs and sugar till pale yellow and fluffy. Add in the melted butter, salt, vanilla. (After my butter seized up the last time, I realised that it was important not to add it to cold eggs and 

2) In another bowl, sift in the flour, nutmeg, cinnamon, and baking powder.

3) Combine by whisking the dry ingredients into the wet but do not over-mix. I used the whisk to gentle fold in. Divide the dry ingredients into 3 batches and only fold in two times during each batch. The batter will be very thick and may have dry flour spots. That's ok.

4) Fold in the almonds and 2/3 of the combined milk and dark chocolate chips.

5) Prepare the muffin tins e.g. oil the sides (in case they over flow), you want to be able to remove them easily. Also, preheat the oven to 220 deg C.

6) Using a half cup measure, fill each of the muffin cases to the top. Add water to the empty tins. 

7) Sprinkle on the remaining 1/3 cup of dark and milk chocolate chips on top. Gently press them into the mixture.

8) Bake at 220 deg C for 5 minutes (with the grill function off). Turn down to 190 deg C and bake for 20 minutes. Turn the tins to ensure even baking and bake for another 10 minutes.

9) Leave to cool in the tins for 10 minutes before consuming and then transfer them to a wire rack to cool complete.

10) They can store in an airtight container but outside the fridge for up to 5 days, or in a freezer.