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Double-Chocolate Muffins

                              Credit: 
                              Chris Simpson

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Makes 10

Ingredients

Ingredient Checklist

1/4 cup mashed ripe avocado

1/4 cup safflower or avocado oil

1/4 cup pure maple syrup

1/4 cup packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt (we use Diamond Crystal)

1/2 cup milk

2 tablespoons Dutch-process cocoa powder

1 cup spelt or whole-wheat flour

1/2 cup bittersweet-chocolate chips, plus more for topping

Sanding sugar, for topping

Gallery

Double-Chocolate Muffins

                              Credit: 
                              Chris Simpson

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Makes 10

Double-Chocolate Muffins

                              Credit: 
                              Chris Simpson

Double-Chocolate Muffins

                              Credit: 
                              Chris Simpson

Double-Chocolate Muffins

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Makes 10

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Makes 10

prep: 15 mins

total: 35 mins

prep:

15 mins

total:

35 mins

Yield: Makes 10

Makes 10

Ingredients

Ingredients

  • 1/4 cup mashed ripe avocado
  • 1/4 cup safflower or avocado oil
  • 1/4 cup pure maple syrup
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 1/2 cup milk
  • 2 tablespoons Dutch-process cocoa powder
  • 1 cup spelt or whole-wheat flour
  • 1/2 cup bittersweet-chocolate chips, plus more for topping
  • Sanding sugar, for topping

Directions

Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk.

Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Double-Chocolate Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Double-Chocolate Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest