Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Olive Oil Muffins with Dark Chocolate Chips and Almonds Recipe

★★★★★

4.6 from 77 reviews
  • Author: Luna
  • Total Time: 50 minutes
  • Yield: 6 large muffins 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyluna.com/olive-oil-muffins-with-dark-chocolate-chips-and-almonds-recipe/