Olive Oil Muffins with Dark Chocolate Chips
These sweet muffins make a great breakfast on the go!
Make This Recipe
Ingredients
- 3 cups of flour
- 4 tsp. baking powder
- 1 tsp. salt
- 2 Eggland's Best Eggs, large, at room temperature
- 1 cup of sugar
- 1 cup of almond milk (or regular milk)
- ½ cup of olive oil
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- 1 cup of Dark Chocolate Chips
- 1 cup of chopped almond
Preparation
Preheat your oven to 375 degrees.
Prepare a 6-cup large muffin tin, lining with paper liners, or use a non-stick spray without liners.
In a large bowl, mix flour, baking powder and salt and set aside.
In a medium bowl, whisk the eggs and sugar until combined. Add the milk, olive oil, vanilla and almond extracts.
Fold the wet ingredients into the dry and mix gently, incorporating all ingredients.
Fold in chocolate chips and combine.
Pour batter into muffin tins, about ¾ full. Bake for 35 minutes, or until a toothpick inserted in the center of the muffins comes clean, and tops are golden.
Cool for 15 minutes and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 muffin |
|---|---|
| Calories | 822 |
| Fat | 42 g |
| Saturated Fat | 5 g |
| Cholesterol | 58 mg |
| Sodium | 737 mg |
| Carbohydrates | 104 g |
| Dietary Fiber | 5 g |
| Protein | 15 g |