These Chocolate Chocolate Chip Muffins are made with basic pantry ingredients, and take only 15 minutes to mix up! We’re using chocolate olive oil for an extra moist, chocolatey flavored muffin. Don’t forget to add plenty of chocolate chips, and be sure to eat these while they’re warm from the oven!
This recipe is sponsored by Wild Groves! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible.
Is there anything better than a classic chocolate muffin? Maybe one that’s got a special ingredient that’s full of healthy fats (I’m looking at you Chocolate Olive Oil!), is full of chocolate chips, and is still all warm and gooey from the oven with a crisp top! That’s these muffins in a nutshell. It’s one of the quickest recipes to whip up, and it only makes 8 muffins. You can double the recipe if you want more, or cut it in half if you just want 4 muffins! Let’s get baking.
How to Make the Best Chocolate Muffins:
First, add your dry ingredients to the bowl. All you need is flour, cocoa powder, baking powder and soda, brown sugar, and some of the Pink Himalayan Sea Salt from Wild Groves – it compliments the sweet flavors in this recipe perfectly, and adds more complexity to the flavor of the muffins! Whisk the dry ingredients up, and move on to the wet ingredients.
For the wet ingredients, we’re adding an egg, some vanilla, a little milk, and Wild Groves’ Chocolate Olive Oil + Ascolano Olive Oil! The chocolate olive oil was obviously just meant to be with this recipe! It deepens the chocolate flavor of the muffins and keeps them extra moist. The Ascolano olive oil has subtle fruity notes, and it pairs so well with the chocolate – it sort of lifts the flavor! Whisk in your chocolate chips last, and let the batter rest for one hour.
Yes, you read that right! Letting your muffin batter rest for an hour before baking helps your muffins to develop those nice, tall, round tops once they begin baking in the oven. I know, I know, an hour is a long time BUT these only take 18 minutes to bake and I promise that your patience will pay off here!
Don’t be shy about filling your muffin papers! See how I filled them just shy of the very top? That’s what we want here! That’ll also help them to dome up nicely in the oven while they bake. Thankfully, these only take 18 minutes to bake, because who could possibly wait any longer to take a bite out of one of these??
Just look at those beautiful domed, crackly-topped, chocolate-studded muffins! Be sure to eat these while they’re still nice and warm – the melty chocolate is dreamyyy in these!
Happy baking, friends!
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Chocolate Chocolate Chip Muffins
Made with basic pantry ingredients, and take only 15 minutes to mix up! We're using chocolate olive oil for an extra moist, chocolatey flavored muffin. Don't forget to add plenty of chocolate chips, and be sure to eat these while they're warm from the oven!
Ingredients
- 3/4 cup + 2 TBSP all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup brown sugar, packed
- 1/2 tsp Wild Groves Pink Himalayan Sea Salt + a pinch more
- 2 tsp vanilla extract
- 1 large egg
- 6 TBSP Wild Groves Chocolate Olive Oil
- 2 TBSP Wild Groves Ascolano Olive Oil
- 1/3 cup + 1 TBSP milk
- 2/3 cup chocolate chips + a handful etra
Instructions
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Prep: Line a muffin pan with 8 muffin papers. You can double this recipe to make 16 muffins if desired.
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Make the batter: Whisk together the dry ingredients in a medium mixing bowl (everything from the flour to the salt, as listed in the ingredients above). Add the wet ingredients, and whisk until everything is well-combined. Stir in the chocolate chips, reserving the extra handful for sprinkling on top of the muffins before baking.
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Let the batter rest: This step is important! Let the batter rest (no need to cover it, but if you want you can put a clean kitchen towel over the bowl) for 1 hour without stirring it. This ensures that your muffins will have a nice rise and get those big domed tops while they bake.
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Bake: A few minutes before the hour is up, preheat your oven to 350 degrees. Fill the muffin papers almost to the very top with batter, and add a few chocolate chips on top of each one.
Bake 18-19 minutes, or until a toothpick inserted in the center comes out with moist crumbs, not wet batter.
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Serve + Store: Enjoy the muffins as soon as they are cool enough to handle, but still warm! These are best the first day, but leftovers can be stored in an airtight container at room temp for 1-2 days.
Recipe Notes
NOTE: Both of the special Olive Oils used can be found on the Wild Groves website.
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