Chocolate Chip Olive Oil Muffins

Chocolate Chip Olive Oil Muffin

We all love butter for the way it makes virtually any dish more flavorful and decadent. Take your favorite loaf of sourdough or your best pan sauce, and it’s hard to imagine how a pat of butter won’t make it even better. For bakers, butter is more than a finishing touch. It is the key to tender, flaky crusts and delicate cake crumb.

Since I crave the goodness of butter, trust me when I say that you will not miss it in this muffin recipe. While many bakers turn to oils as a healthier alternative, I turn to olive oil for flavor. Not just any olive oil will do, unless you like your muffins as robust as your salad dressing. Pick an extra virgin variety that is smooth and buttery. Milder versions meld well with the sweeter ingredients in this recipe but still come through just enough for people to ask about the secret ingredient that makes these so delicious.


1 ⅓ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup sugar
2 eggs plus 1 yolk
⅓ cup olive oil
1 ½ teaspoons vanilla extract
¾ cup milk
1 cup mini chocolate chips

Chocolate Chip MuffinsWith olive oil and chocolate being an incredible dessert combination, combining them in a muffin gives this recipe a decadent twist. Since I love walking the line between breakfast and dessert (and I have eaten these muffins for both), I load up my batter with chocolate chips. If you prefer less chocolate, try ¾ or even ½ of a cup instead.

Begin by preheating the oven to 350 degrees and lightly greasing a 12-cup muffin pan. Whisk together the flour, baking powder, and salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, egg yolks, and sugar until pale yellow and creamy. Leave the mixer running and slowly add the olive oil and vanilla extract until fully combined. Next add the flour mixture and milk, alternating so that you begin and end with the flour. Mix until each addition is just incorporated. Stir in the chocolate chips.

Fill the muffin cups, dividing the batter evenly. Bake for 20 minutes. Allow to cool for 5 minutes, then remove from pan to cooling rack.

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1 Comment

  1. Leslie Fanelli says: Reply

    Looks and sounds truly delicious!

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