When I first met my now husband, his favorite muffin was the double chocolate. But for me, store-bought, or often, bakery-bought muffins were always a disappointment. First, I felt awful for eating it for breakfast (i’m a big sweet tooth but not in the morning) and second, um, where is all the chocolate? You bite into these things and there were maybe 4 teeny chips scattered around the giant muffin and dammit I want at least one chip with every bite to make this worth the calories.
So in typical, I am a baker/blogger fashion, I decided I’d make my own. I sometimes make some with all whole wheat flour and raspberries at home for us, but those dry out pretty quick and raspberries are nowhere to be found on the east coast in january. On my first try to venture into something different, I used ap flour and they were jammed with yummy chocolate, but were a bit dry, and I wasn’t enamored with the overall taste or texture. I decided I wanted something of a hybrid, but without totally sacrificing nutrition (because I knew my 2 yro was going to be all over these!).
my recipe here has buttermilk in it because, hello it’s me! I love what it does to make bakes tender and tangy and how it pairs so perfectly with all things cocoa. I use olive oil instead of butter to keep the fat light, and I sub in some oat flour instead of AP, you know, for the good feels. and yes, yes, they are totes packed with lots of chocolate chunks. I also decided to lean into the chocolate a bit more and swirl some chocolate hazelnut spread on top. the result is truly wonderful and, after eating one I did not feel that usual dessert heaviness, which make these a great brekkie or tea companion.
okay, since it’s january and you’re probably fresh off the resolution train you can leave out the two added chocolate components… but do you really wanna? ;-)
chocolate olive oil muffins
wanna do away with the oatiness? totally doable. swap the oat flour for white whole wheat or just use 160g of ap flour.
you could try reducing the sugar in these to about 1 cup, the bake will be less tender/moist but it shouldn’t take away too much from the taste.
I use a whopping amount of chocolate chips in these, but you are welcome to reduce or leave them out. I do however urge you to keep the ‘nutella’ swirl - it’s too pretty and delicious!
½ cup olive oil
1 1/3 cup brown sugar
1/2 cup dutch-process cocoa
2 eggs, 2 yolks
1 teaspoon vanilla
½ teaspoon salt
60g oat flour (or ground quick oats)
100g all-purpose flour
1 tablespoon baking powder
1 cup buttermilk
200g chopped chocolate
⅔ cup chocolate hazelnut spread
Preheat oven to 425.
In a large bowl whisk together the oil, sugar, vanilla and salt together. Add the eggs and yolks and whisk. Add the cocoa and whisk.
In a separate bowl whisk together the flour(s) and baking powder.
Add half the flour mixture, and the buttermilk and whisk. Add the remaining flour mix and whisk. Fold in the chocolate bits.
Using an ice cream scoop, fill muffin liners until ⅔ full. Melt the hazelnut spread in the microwave and spoon about a teaspoon on each muffin in circles on the top of the batter.
Bake at 425 for 5 minutes then lower heat to 350 and bake for another 12-15 minutes.