Olive Oil Muffins with Dark Chocolate Chips and Almonds Recipe

Introduction

These Olive Oil Muffins with Dark Chocolate Chips are a delightful twist on your classic muffin. Moist and tender, they combine the rich flavor of olive oil with the indulgence of dark chocolate and crunchy roasted almonds for a perfect treat any time of day.

Ingredients

• 2 small eggs
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup almond milk
• ½ cup olive oil
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup dark chocolate chips
• 1 cup chopped roasted almonds

Instructions

1. Step 1: Preheat your oven to 375 degrees F (190 degrees C). Prepare a 6-cup large muffin tin by lining it with paper liners or greasing it with non-stick spray if you prefer no liners.
2. Step 2: In a large bowl, combine the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a medium bowl, whisk together the eggs and granulated sugar until well combined. Then add the almond milk, olive oil, vanilla extract, and almond extract, mixing thoroughly.
4. Step 4: Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Step 5: Fold in the dark chocolate chips and chopped roasted almonds until evenly distributed throughout the batter.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Step 8: Allow the muffins to cool in the tin for 15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For a nut-free version, omit the chopped roasted almonds or substitute with sunflower seeds.
• Try using different plant-based milks like oat or soy milk if almond milk is not available.
• Adding a sprinkle of sea salt on top before baking enhances the chocolate flavor.
• Be careful not to overmix the batter to keep your muffins light and fluffy.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or in a preheated oven at 325 degrees F (165 degrees C) for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular dairy milk or any other plant-based milk can be used as a substitute for almond milk in this recipe without affecting the texture much.

What type of olive oil is best for these muffins?

Use a mild-flavored or light olive oil to avoid overpowering the muffin’s taste. Extra virgin olive oil works well if you prefer a richer flavor.

Olive Oil Muffins with Dark Chocolate Chips and Almonds Recipe

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★★★★★

4.6 from 77 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 6 large muffins 1x
• Diet: Vegetarian

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Description

These Olive Oil Muffins with Dark Chocolate Chips are moist, flavorful, and perfect for breakfast or a snack. Made with almond milk and enriched with the nutty flavor of olive oil, they offer a delightful twist on classic muffins, studded with rich dark chocolate chips and crunchy roasted almonds for added texture and taste.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups All-Purpose Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 cup Granulated Sugar

Wet Ingredients

• 2 Small Eggs
• 1 cup Almond Milk
• 1/2 cup Olive Oil
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract

Add-ins

• 1 cup Dark Chocolate Chips
• 1 cup Chopped Roasted Almonds

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Instructions

1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to ensure it reaches the right temperature for baking the muffins evenly.
2. Prepare Muffin Tin: Line a 6-cup large muffin tin with paper liners or spray it with non-stick spray if you prefer not to use liners.
3. Mix Dry Ingredients: In a large bowl, combine 3 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Stir together and set aside.
4. Whisk Wet Ingredients: In a medium bowl, whisk together 2 small eggs and 1 cup of granulated sugar until well combined. Then add 1 cup almond milk, 1/2 cup olive oil, 1/2 teaspoon vanilla extract, and 1/2 teaspoon almond extract, mixing thoroughly.
5. Combine Wet and Dry: Gently fold the wet mixture into the dry mixture, mixing just until all ingredients are incorporated to avoid overmixing which can make muffins tough.
6. Add Chocolate Chips and Almonds: Fold in 1 cup of dark chocolate chips and 1 cup of chopped roasted almonds to the batter, ensuring even distribution.
7. Fill Muffin Cups: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
8. Bake: Bake the muffins in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Cool and Serve: Allow the muffins to cool in the tin for about 15 minutes before removing and serving.

Notes

• Do not overmix the batter to keep the muffins light and fluffy.
• You can substitute almond milk with any other plant-based milk if preferred.
• Ensure the olive oil is mild-flavored to avoid overpowering the muffin’s taste.
• Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a nut-free version, omit the roasted almonds or replace with seeds like pumpkin or sunflower.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: olive oil muffins, dark chocolate chip muffins, almond milk muffins, healthy muffins, easy muffin recipe