Muffin Monday : Olive Oil Muffins with Toasted Almonds and Chocolate

What do you think of  when you read Chocolate chunks +Toasted Almonds+Orange zest + Brown sugar?

Food has the power to capture our imagination.

It  transcends us through the Space – Time continuum ( I am watching a lot of Star Trek!) and bring to us memories from the past.  It transports us to the good time shared with people we love (or loved). But at times it is potent enough to make us see sights of places that we may not have been to. Olive Oil Muffins, this Monday did just that.

Early morning baking has it’s advantages. With my daughter still sleeping and my hubby already on his way to work, leaves me all the time, to create, innovate, adapt, photograph,  think,  write and most importantly bake without any disturbances. Sip-fulls of coffee in my system and playing with beautiful ingredients such as olive oil, orange zest, chocolate, toasted almonds can warm up the imagination. I could see pristine blue beaches of the Mediterranean, stocky white buildings, seagulls, the sun, the sand and bare feet. These homely and unpretentious muffins can do this to you.

This Monday, Anuradha of BakerStreet called us to bake together these fabulous muffins and dare I say, it cannot get better than this. It got an overwhelming thumbs up from family too.  I know in my heart that I haven’t seen the last of these gorgeous muffins because they were  good to the last crumb.

The Recipe for Olive Oil Muffins with Toasted Almonds and Chocolate

Ingredients

1 and 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar ( I used 1/4 cup of sugar and 3/4 cup of muscovado sugar)

4 large eggs

2 teaspoons orange zest

2 teaspoons lemon zest ( I didn’t add any)

2 tablespoons balsamic vinegar

2 tablespoons whole milk

3/4 cup extra-virgin olive oil

2/3 cup sliced almonds, toasted

1/2 cup of chocolate, chopping coarsely ( my addition)

Powdered sugar, for sifting ( forgot to do this)

Preparation

1. Preheat the oven to 350 degrees F.

2. Place paper liners in a 12-cup muffin tin.

3. In a medium bowl, blend together the flour, baking powder, and salt.

4. Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes.

5. Beat in the vinegar and milk. Gradually beat in the oil.

6. Add the flour mixture and stir just until blended. ( used a spatula to mix manually until just blended)

7. Crush the almonds with your hands as you add them to the batter and stir until mixed ( added chopped chocolate at this point)

8. Fill the muffin tin almost to the top of the paper liners.( crucial for lovely  dome shaped tops)

9. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes.

10. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

33 thoughts on “Muffin Monday : Olive Oil Muffins with Toasted Almonds and Chocolate”

  1. Totally indulgent flavors, Anita! Home-baked goodies have more charm than store brought ones, especially when they come loaded with promise like this one. I’m floored!

  2. What do I think of when I read chocolate chunks, toasted almonds, orange zest and brown sugar?

    Gimme gimme gimme! 😆

    I’ve never baked with olive oil but these sound like they would be so damned delicious!

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