Calling all chocolate lovers.....this recipe is for you! These Double Chocolate Olive Oil Muffins are death by chocolate, but in the most delicious way possible. These muffins can even be triple chocolate muffins if you use our Chocolate Olive Oil in them instead of our Kitchen Blend EVOO! These decadent muffins are best enjoyed right out of the oven when the chocolate chips are warm and melted, but are also great in the toaster oven for an afternoon snack.
Double Chocolate Olive Oil Muffin Recipe:
- 1 and 3/4 cups All Purpose Flour
- 1/2 cup Cocoa Powder (Unsweetened)
- 3/4 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Instant Coffee Powder
- 1 cup Buttermilk
- 2 tsp Vanilla Extract
- 1/3 cup Wild Groves Olive Oil (Kitchen Blend or Chocolate Oil)
- 1/4 cup Applesauce
- 1 Tbsp White Vinegar (can substitute apple cider vinegar)
- 1 cup Chocolate Chips, plus more to place on top
First, preheat the oven to 350°F and spray a muffin tray with non-stick spray. Set aside. Next, sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda, salt and instant coffee powder. Add the wet ingredients to the mixing bowl (buttermilk, vanilla extract, olive oil, applesauce, and vinegar) and stir into a thick batter. Finally, add in the chocolate chips and fold them in. Do not overmix! Divide the batter evenly between the muffin tin and then add a few more chocolate chips on the top of each muffin. Bake for 23-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool and enjoy!