Preheat the oven to 180 C. Grease muffin tin or line with paper muffin liners.
In a medium bowl, sift together flour, cocoa, sugar, baking powder, bicarbonate of soda and salt. In a large bowl combine milk, egg, oil and vanilla. Mix dry ingredients to large bowl; mix well. Add chocolate chips and walnuts, stir well.
Fill muffin liners 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with demerara sugar.
Bake for 20 to 25 minutes, or until a skewer inserted in centre comes out clean.