Chocolate Olive Oil Muffins
Supersoft muffins made with olive oil and dutch process cocoa for a rich taste.
Servings 12 muffins
Equipment
- 1 muffin tin plus muffin liners
Ingredients
- 105gor ½ cup olive oil
- 200g or 1 cup granulated sugar
- 50g or ½ cup dutch-process cocoa
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 163g or 1 ¼ cups all purpose flour
- 1 ¾ teaspoons baking powder
- 130g or ½ cup kefir, buttermilk or greek yogurt thinned with water to get the consistency of pourable yogurt
- ⅓ cup chocolate hazelnut spread
- ½ cup chocolate chips if desired
Instructions
- In a large bowl beat the sugar and eggs until the mix is light and fluffy, at least 3 minutes.
- With the beater on, slowly pour in the olive oil and beat to combine.
- Add the salt, vanilla and beat to just combine.
- Add the flour, baking powder, cocoa and keffir and beat to just combine. Don’t overbeat.
- Fold in the chocolate chips.
- Optional, for higher domes: Cover the batter with plastic wrap and set in the fridge to chill for 2-4 hours.
- Fill muffin liners until ¾ full.
- Melt the hazelnut spread in the microwave and spoon half a teaspoon on each muffin in circles on the top of the batter, swirl it in.
- Preheat oven to 375 F.
- Bake for 20 minutes, until the tops spring back when pressed or a cake tester comes out clean.