Olive Oil Muffins With Dark Chocolate Chips And Almonds – a delicious recipe with All-purpose, Baking Powder, Salt, Eggs, Sugar, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Prepare a 6-muffin tin with nonstick spray or muffin liners.
2
In a large bowl, mix flour, baking powder and salt. In a medium bowl, whisk the eggs and sugar until combined. Add the milk, oil, vanilla and almond extracts. Fold the wet ingredients into the dry and gently fold. You do not want to over-mix, that will result in heavier muffins. Fold in the chocolate chips and almonds.
3
Pour the batter into your muffin tins, making sure to fill it all the way to the top. You want that nice muffin top! Bake for 30 minutes or longer if needed. You can use a toothpick to test for doneness. Everyone's oven is different, so baking time may vary.
4
When they are done, let them cool for around 15 minutes in the pan. Then after 15 minutes, go to town!
1344
kcal
Calories
69
g
Fat
158
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 cups All-purpose Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt, 2 Eggs, and more.
Yes, Olive Oil Muffins With Dark Chocolate Chips And Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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