Dessert

Olive Oil Muffins with Dark Chocolate Chips and Roasted Almonds Recipe

ByJake Silas December 26, 2025December 26, 2025

Introduction

These Olive Oil Muffins with Dark Chocolate Chips offer a moist, tender crumb with a delightful hint of almond and the rich burst of chocolate. Perfect for breakfast or a sweet snack, they combine wholesome ingredients with simple preparation.

The image shows three chocolate chip muffins on a round wooden board, each wrapped in brown parchment paper with edges pointing up. The muffins are golden brown with visible dark chocolate chips spread across their slightly cracked tops. Behind the muffins, there is a wooden bowl filled with brown eggs and another wooden bowl with chocolate chips. The whole setting is placed on a white marbled surface, and the light casts soft shadows from the right side. A glass jar with white flowers is partly visible on the right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 375 degrees F (190 degrees C).
Step 2: Prepare a 6-cup large muffin tin by lining it with paper liners or lightly spray with non-stick cooking spray if not using liners.
Step 3: In a large bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
Step 4: In a medium bowl, whisk together the eggs and granulated sugar until well combined. Add the almond milk, olive oil, vanilla extract, and almond extract, mixing thoroughly.
Step 5: Gently fold the wet ingredients into the dry ingredients, mixing until just combined without overworking.
Step 6: Fold in the dark chocolate chips and chopped roasted almonds evenly.
Step 7: Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Step 8: Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Step 9: Allow the muffins to cool in the tin for 15 minutes before removing and serving.

Tips & Variations

For a nut-free version, omit the chopped roasted almonds or substitute them with sunflower seeds.
Try using coconut milk or soy milk instead of almond milk if desired.
If you prefer a lighter olive oil flavor, use a milder extra virgin olive oil or substitute half with vegetable oil.
Adding a sprinkle of coarse sugar on top before baking adds a sweet, crunchy finish.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually for up to 2 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Three chocolate chip muffins with a light golden brown top and visible dark chocolate chips are placed on a small rounded wooden board. Each muffin is wrapped in a dark brown tulip-style paper liner that extends above the muffin top. In the background, on a white marbled surface, there is a wooden bowl filled with brown eggs and another wooden bowl holding dark chocolate chips, with one chocolate chip outside the bowl. Soft natural light creates gentle shadows, and a glass vase with white flowers is partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular dairy milk can be used as a substitute in equal amounts without affecting the texture significantly.

Can I make these muffins gluten-free?

To make gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, keeping the other ingredients the same.