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!
Servings 8 muffins
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 salt
- 2 tsp vanilla extract
- 1 large egg
- 6 TBSP Wild Groves Chocolate Olive Oil sub regular olive oil if desired
- 2 TBSP Wild Groves Ascolano Olive Oil sub regular olive oil if desired
- 1/3 cup + 1 tbsp milk
- 2/3 cup chocolate chips + a handful etra
Instructions
- Prep: Line a muffin pan with 8 muffin papers. You can double this recipe to make 16 muffins if desired.
- 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.
- 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.
- 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.
- 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.
Notes
NOTE: Both of the special Olive Oils used can be found on the Wild Groves website.
Note: You can sub regular olive oil in the same amounts listed in the recipe if you don't have the specialty ones listed.