What kind of olive oil should I use?

I recommend using a good quality extra virgin olive oil that you enjoy the taste of. Since it's a prominent ingredient, its flavor will come through slightly. A mild or medium intensity oil works well.

Can I make these gluten-free?

While I haven't tested a specific gluten-free blend myself, you might be able to substitute the all-purpose flour with a gluten-free all-purpose baking blend. Look for one that is designed as a 1:1 substitute for regular flour.

Why use kefir instead of milk?

Kefir (or buttermilk/thinned yogurt) is acidic. This acidity helps tenderize the muffins and react with the baking powder to give them a good rise and a softer texture compared to using regular milk.

How should I store leftover muffins?

Once the muffins are completely cooled, store them in an airtight container at room temperature. They will stay fresh for up to 3 days.

Can I freeze these muffins?

Yes, absolutely! After they have cooled completely, you can freeze the muffins for longer storage, up to 3 months. Thaw them at room temperature or warm gently in the microwave when you're ready to eat them.

Is chilling the batter really necessary?

No, chilling the batter is totally optional. It's a trick that can help achieve those taller, more professional-looking domed muffin tops, but the muffins will still be delicious and perfectly baked without chilling the batter first.

Can I use regular cocoa powder instead of Dutch-process?

It's best to stick with Dutch-process cocoa for this recipe. The recipe relies on the acidity of the kefir (or yogurt) and the leavening power of baking powder. Natural cocoa powder is acidic itself and usually requires baking soda (which is not in this recipe) to react properly. Using natural cocoa might affect the rise and texture.

Fudgy Olive Oil Chocolate Muffins Recipe (So Moist!)

Description

These Chocolate Olive Oil Muffins are incredibly moist and flavorful, made with rich olive oil and decadent cocoa powder for a truly satisfying treat! Each bite is soft, tender, and wonderfully chocolatey.

Ingredients

½ cup (100 grams) olive oil
1 cup (200 grams) granulated sugar
½ cup (50 grams) dutch-process cocoa powder
2 large eggs
1 teaspoon (5 ml) pure vanilla extract
½ teaspoon (3 grams) salt
1 ¼ cups (160 grams) all purpose flour
1 ¾ teaspoons (10 grams) baking powder
½ cup (130 grams) kefir, buttermilk or greek yogurt thinned with water to get the consistency of pourable yogurt
⅓ cup (80 grams) chocolate hazelnut spread
½ cup (90 grams) chocolate chips if desired

Instructions

In a large bowl, beat the sugar and eggs together until the mixture is light and fluffy, this takes at least 3 minutes.
With your mixer running, slowly pour in the olive oil and beat until everything is combined.
Add the salt and vanilla extract, then beat just until mixed in.
Add the flour, baking powder, cocoa powder, and kefir (or your chosen liquid). Beat everything just until combined. Be careful not to overmix the batter.
Gently fold in the chocolate chips if you are using them.
For muffins with higher domes, cover the batter with plastic wrap and place it in the refrigerator to chill for 2 to 4 hours before baking.
Fill muffin liners until they are about three-quarters full.
Melt the chocolate hazelnut spread, perhaps in the microwave. Spoon about half a teaspoon onto the top of the batter in each muffin liner, making small circles. Swirl the spread into the batter lightly.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Bake the muffins for about 20 minutes. They are done when the tops spring back when gently pressed or when a cake tester inserted comes out clean.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled muffins for up to 3 months. Thaw them at room temperature or warm gently in the microwave.

Optional Step: Chilling the batter for a few hours before baking can help achieve taller, domed muffin tops. This step is not required for delicious muffins though.

Tip: Melting the chocolate hazelnut spread slightly makes it easier to spoon and swirl into the batter before baking.

Nutrition

Serving Size: 1 muffin
Calories: 350
Sugar: 30g
Sodium: 180mg
Fat: 18g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg