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 Roasted Almonds Recipe

★★★★★

4.7 from 117 reviews
  • Author: Jake
  • Total Time: 50 minutes
  • Yield: 6 large muffins 1x
  • Diet: Vegetarian

Description

These Olive Oil Muffins with Dark Chocolate Chips are moist, flavorful, and perfectly balanced with the rich taste of olive oil and the sweetness of dark chocolate. Enhanced with almond milk and chopped roasted almonds, these muffins provide a delightful texture and nutty undertone, making them a delicious treat for breakfast or snack time.

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 is ready for baking the muffins evenly.
  2. Prepare Muffin Tin: Line a 6-cup large muffin tin with paper liners or grease with non-stick spray to prevent sticking.
  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; set aside.
  4. Combine Wet Ingredients: In a medium bowl, whisk together 2 small eggs and 1 cup of granulated sugar until well combined. Add 1 cup almond milk, 1/2 cup olive oil, 1/2 teaspoon vanilla extract, and 1/2 teaspoon almond extract and whisk until smooth.
  5. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, mixing just enough to incorporate all elements without overmixing.
  6. Add Chocolate and Nuts: Fold in 1 cup of dark chocolate chips and 1 cup of chopped roasted almonds until evenly distributed throughout the batter.
  7. Fill Muffin Tin: Pour the batter into the prepared muffin tin compartments about three-quarters full to allow room for rising.
  8. Bake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  9. Cool and Serve: Allow the muffins to cool in the tin for 15 minutes before removing and serving warm or at room temperature.

Notes

  • Ensure not to overmix the batter to keep muffins light and fluffy.
  • Use room temperature eggs and almond milk for better integration of ingredients.
  • Dark chocolate chips can be substituted with semi-sweet or milk chocolate based on preference.
  • Chopped roasted almonds add a nice crunch but can be omitted or replaced with other nuts for different textures.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • 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, roasted almonds, 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://platedbyjake.com/olive-oil-muffins-with-dark-chocolate-chips-and-roasted-almonds-recipe/