Olive Oil Muffins with Dark Chocolate Chips and Almonds.
Preheat oven to 375ºF. Prepare a 6-muffin tin with nonstick spray or muffin liners.
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.
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.
When they are done, let them cool for around 15 minutes in the pan. Then after 15 minutes, go to town!
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3/4 of my family loved these muffins! So what I did next time, as that picky 1/4 doesn’t like the texture of nuts, is substitute 1 cup of almond meal for one of the cups of flour (and left out the chopped almonds). Same almond taste, less crunch – but now the whole family asks for these repeatedly! Thanks so much for sharing.
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annieo on 3.11.2021
7 years later and these are still in our rotation! But now I can add the nuts!