Olive Oil Chocolate Muffins

Olive oil & chocolate

Olive Oil Chocolate Muffins

For breakfast this week, I wanted to follow a chocolate theme, so I made chocolate muffins! These olive oil chocolate muffins have a hazelnut spread topping. They are rich, moist, and nutty.

Notes:

• Sour cream: If you don’t have sour cream on hand, you can replace it with plain yogurt

• Coffee: Adding hot coffee will help loosen the batter, make the muffins moist, and enhance the chocolate flavor

• Hazelnut spread: I like to add hazelnut spread to the chocolate for a nutty flavor, but this can be omitted without affecting the flavor.

Olive Oil Chocolate Muffins Recipe

Yield: 12 regular muffins or 6 jumbo muffins
Prep Time: 10 minutes
Cook Time: 15-20 minutes

Directions:

1. Preheat: Heat your oven to 375°F (190°C). Spray a 12-count muffin pan or 6-count jumbo muffin pan with non-stick spray or line with muffin liners.

2. Combine Dry Ingredients: In a medium bowl, whisk together:

   • 2 cups all-purpose flour

   • 1 cup granulated sugar

   • 1/2 cup cocoa powder

   • 1 tsp baking soda

   • 1/2 tsp salt

   

3. Mix Wet Ingredients: In another medium bowl, whisk together:

   • 2 eggs (room temperature)

   • 3/4 cup sour cream (or plain yogurt if substituting)

   • 1/2 cup olive oil

   • 1/2 cup milk

   • 2 tsp vanilla extract

   

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Fold them together gently with a silicone spatula until almost combined (do not overmix).

5. Add Coffee: Pour 1/4 cup of hot coffee into the batter. Mix until fully combined. The coffee helps loosen the batter and enhances the chocolate flavor.

6. Scoop Batter: Scoop the batter into the prepared muffin tin, filling each liner 3/4 of the way full.

7. Add Topping (Optional): If using, scoop about 1 tablespoon of hazelnut spread onto the top of each muffin. Use a toothpick to swirl the hazelnut spread into the batter.

   

8. Bake: Place the muffins in the oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!