Prep 15 mins
Cook 20 mins
From The Ultimate Muffin Book. Almond oil is rich in Omega-9 acids and so is a heart-healthy alternative to other fats. But almond oil can also produce gummy muffins. Here, a small amount of butter is combined with the aromatic oil for a lighter crumb with that characteristic, nutty flavor. Almond oil is found in almost all gourmet markets and in some supermarkets in the cooking oil section. Store it in the refridgerator, but let it come to room temperature before using it in this recipe. Muffins will stay fresh for two days, or can be frozen for up to 2 months.
- nonstick cooking spray or paper baking cup
- 3⁄4 cup blanched almond, sliced
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 3⁄4 cup milk
- 2 tablespoons honey
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 cup almond oil
- 3 tablespoons unsalted butter, melted and cooled
- 1⁄4 cup sweetened flaked coconut
- 1⁄4 cup mini chocolate chip
- Preheat the oven to 400 degrees. Grease or line baking tin.
- Spread the almonds out on a cookie sheet and toast for 5 minutes, or until golden and fragrant, stirring occasionally.
- Transfer nuts to a large plate and cool for 5 minutes.
- Pour 1/2 cup of the almonds into a food processor or blender. Pulse 5 or 6 times until finely ground. Do not grind nuts to a paste.
- Transfer ground nuts to a medium sized bowl. Add flour, sugar, baking powder, and salt. Set aside.
- Whisk the egg, milk, honey, vanilla, and almond extract in a bowl for about a minute.
- Whisk in the oil and butter until well combined.
- Stir in the remaining almonds, coconut, chocolate chips, and flour mixture just until thoroughly combined.
- Fill the muffin tins 3/4 full and bake for 20 minutes.
- Cool for 10 minutes in the pan, and 5 minutes on a rack.