Fudgy Olive Oil Chocolate Muffins Recipe (So Moist!)

It’s always been a little hard for me to find the perfect chocolate muffin when I’m out and about. So often, they can feel dry or just don’t have enough chocolate punch. That’s why I decided to bake my own, aiming for something that delivers on rich chocolate flavor without feeling overly heavy. I wanted a treat that could satisfy that chocolate craving any time of day.

These olive oil chocolate muffins are my answer. They’re wonderfully moist and tender, featuring the richness of good olive oil paired with deep cocoa flavor. A swirl of chocolate hazelnut spread on top adds that extra bit of decadence. The result is a surprisingly light texture that makes them perfect for a quick breakfast treat or a comforting afternoon snack with tea.

Ingredients You’ll Need

Let’s talk about the key players that make these muffins so special. Picking the right ingredients really helps them turn out perfectly.

• All-Purpose Flour: This provides the main structure. If you’re looking for a slightly more nutritious option, you can try substituting some oat flour or white whole wheat flour. Just know that using these alternative flours might make the muffins just a little bit less moist.
• Chocolate Chips: Believe it or not, for muffins, I actually recommend using chocolate chips instead of chopped chocolate bar pieces. Chocolate chips often contain stabilizers that help them hold their shape better during baking. This means you get distinct pockets of melted chocolate in each bite, which is lovely against the soft muffin texture. Use a good quality brand for the best flavor.
• Cocoa Powder: Dutch-process cocoa is really the way to go here. It has a smoother, less acidic flavor and gives the muffins that beautiful deep, dark color. Since this recipe doesn’t use baking soda (which needs acid to react with), natural cocoa powder isn’t the best fit.
• Chocolate Hazelnut Spread: This adds a wonderful extra layer of chocolatey, nutty flavor when swirled on top. While many spreads work, using one you really love will make a difference in the final taste. Melt it slightly before swirling to make it easier to work with.
• Kefir: If you’re not familiar, kefir is a fermented milk drink. It has a similar tang and thickness to buttermilk, though it’s often a bit smoother and pourable like a thin yogurt. It contributes wonderfully to the moisture and tenderness of these muffins. A good substitute is plain Greek yogurt thinned slightly with a little water or milk until it reaches a pourable consistency, similar to buttermilk.

Making Your Chocolate Olive Oil Muffins

Getting started is easy. It helps to have all your ingredients measured and ready before you begin, as things move along quite quickly once you start mixing.

1. Begin by adding the sugar and eggs to a large bowl. You want to mix these right away; leaving eggs sitting with sugar can actually start to “cook” them slightly due to the sugar drawing out moisture. Beat them together immediately until the mixture becomes light in color and looks airy and creamy. This usually takes at least a few minutes.
2. Keep the mixer running, and slowly drizzle the olive oil into the egg and sugar mixture. Continue beating just until the olive oil is fully incorporated and the mixture is smooth and light.
3. Next, add the salt and vanilla extract. Mix them in briefly, just until they are combined.
4. If your cocoa powder or flour looks lumpy, it’s a good idea to sift them before adding them to the bowl. Add the flour, baking powder (your leavening ingredient), and the cocoa powder. Pour in the kefir (or your thinned yogurt substitute) at the same time. Mix everything together, but be careful not to overmix. You just want to combine the ingredients until no dry streaks remain. Overmixing can make the muffins tough.
5. If you are using chocolate chips, gently fold them into the batter using a spatula. Don’t overmix here either.
6. Now you have an optional step for taller muffin tops. You can cover the batter and chill it in the refrigerator for two to four hours, or even overnight. This helps the domes rise higher when baking. However, you can also skip this step and proceed to baking right away.
7. Prepare your muffin tin by lining it with paper liners. Spoon the batter into the liners, filling each one about three-quarters full.
8. If you’re adding the chocolate hazelnut swirl, melt the spread slightly so it’s easy to spoon. You can do this in the microwave for a few seconds. Drop about half a teaspoon onto the top of the batter in each muffin cup. Then use a toothpick or a small knife to swirl the spread into the batter gently.
9. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
10. Bake the muffins for about 20 minutes. You’ll know they’re done when the tops spring back lightly when you touch them, or when you insert a cake tester into the center and it comes out clean.

Common Questions About These Muffins

Got questions? Here are some answers to help you bake the best muffins.

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