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Olive Oil Chocolate Muffins

In this heat wave I simply can’t bring myself to make something that is more complicated than mixing a few ingredients in a bowl and sending it to the oven.

These olive oil chocolate muffins are so easy to make and are so chocolate-y and fudgy. I added some olive oil which makes them so moist and gives them a great fragrant you just won’t be able to resist. 10 minutes of work (tops!) – And it’s yours.

Olive Oil Chocolate Muffins

Photo: Natalie Levin



Olive Oil Chocolate Muffins

Servings 12 muffins
Author Natalie

Ingredients

For the muffins:

  • 2 large eggs
  • 200 ml. (1 cup) sour cream (see notes for nondairy version)
  • 125 ml. (1/2 cup) milk (see notes for nondairy version)
  • 75 ml. (1/3 cup) olive oil
  • 200 grams (1 cup) sugar
  • Pinch of salt
  • 1 tsp. instant coffee powder
  • 210 grams (1 1/2 cups) all-purpose flour
  • 70 grams (1/2 cup) cocoa powder
  • 10 grams (2 tsp.) baking powder
  • 150 grams (3/4 cup) dark chocolate chips

Instructions

  1. Preheat the oven to 170c degrees and arrange paper cups in a muffin pan.
  2. In a bowl, mix eggs, sour cream, milk, oil, sugar, salt and coffee until you get a uniform mixture.
  3. Add flour, cocoa and baking powder and mix until combined.
  4. Add 3/4 of the chocolate chip and mix until evenly dispersed in the batter.
  5. Fill the muffin pan about 3/4 of each outlet height.
  6. Sprinkle the remaining chocolate chips at the top of each muffin.
  7. Bake the muffins for 15-25 minutes or until set and fully baked.
  8. Cool completely at room temperature and serve.

Recipe Notes

  • Keep the muffins in a closed container in the fridge for up to a week.
  • It is recommended to serve at room temperature.
  • Nondairy version: Use soy milk in the same amount instead of the sour cream and milk (a total of 325 ml. soy milk).
  • You can use milk of white chocolate chips instead of dark chocolate chips.
Olive Oil Chocolate Muffins

Photo: Natalie Levin

Olive Oil Chocolate Muffins

Photo: Natalie Levin

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