Small batch Olive oil Chocolate Muffins (makes 6). You will love these soft and tender olive oil and chocolate muffins. Perfect for a small family, or a couple, these muffins are delightful at breakfast and moreish enough to double as dessert.
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Muffin lovers
These Small batch Olive oil Chocolate Muffins is dedicated to all the muffin lovers like me. When I need a little pick me up, I often rely on homebaked muffins. I like them in the morning for breakfast, afternoon snack (merenda), and sometimes for an after dinner dessert. My favorite muffins are Vegan chocolate pear muffins, Carrot muffins, and Zucchini chocolate raisin spelt muffins. But I have many more, just search "muffins" in the search bar on the homepage.
Why you will love this recipe
- No need for a mixer, you can use one bowl, a whisk, and a spatula
- They are fast and easy to make
- They’re soft and tender without any butter
- Great for small families, it makes only SIX muffins
What you will need
- Egg: only organic free range eggs for us. You only need one egg for this recipe.
- Sugar: Organic cane or granulated sugar.
- Vanilla extract: optional, it's good especially if you use regular baking powder (aluminum-free).
- Lemon zest: you can skip it, or change it with orange zest from organic fruit. I like that grating of citrus for extra freshness and flavor.
- Milk: milk and oil are the classic combo of many Italian baked goods which creates a soft and tender texture. Any milk will work. I've used both regular milk and soy milk.
- Evo oil: I find the combination of extra virgin olive oil and chocolate to be extremely delightful. You could substitute it with any vegetable oil (peanut, sunflower, avocado, grapeseed).
- Flour: I like to use farina 00. Or all purpose flour.
- Baking powder: I always have the packages (bustine) of the Italian lievito vanigliato (which is flavored with vanilline) on hand, otherwise regular baking powder. You can find the lievito vanigliato in your Italian store.
- Chocolate: I prefer using a good quality dark chocolate bar and cut it into chunks, but you can use regular or mini chocolate chips (milk, semi sweet, or dark).
How to make Small batch Olive oil Chocolate Muffins
- In a medium bowl, whisk the egg and sugar until combined. Slowly add the milk, then the olive oil, and vanilla if using. Grate in lemon or orange zest.
- Sift in flour and baking powder and mix gently to incorporate.
- Fold in chocolate chunks or chips.
- Spoon batter into muffin tins, about ¾ full.
- Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the center of the muffins comes clean, and tops are golden.
Soft and tender Olive oil Chocolate Muffins
In the end, you will love how soft and tender these muffins are. They are just mildly sweet and if you want, you could dust the tops with icing sugar. The chunks of chocolate add texture and decadence, you might even serve them as dessert.
Happy baking! Enjoy!
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Small batch Olive oil Chocolate Muffins
Small batch Olive oil Chocolate Muffins (makes 6). These soft and tender olive oil chocolate chunk muffins make a delightful breakfast and moreish dessert.
- Total Time: 35 minutes
- Yield: 6 muffins 1x
Ingredients
- 1 egg
- 60 g cane sugar
- 80 ml milk, any kind
- 40 ml evo oil
- 140 g flour type 00 or all-purpose
- 8 g baking poder (or ½ package Italian lievito vanigliato)
- ½ tsp vanilla, optional
- a grating of organic lemon or orange zest
- 50 g dark chocolate, cut into chunks, or chocolate chips
Instructions
- Preheat your oven to 340°F/170°C degrees.
- Line a 6-cup muffin tin with paper liners, or use 6 silicone muffin molds.
- In a medium bowl, whisk the egg and sugar until combined.
- While whisking, slowly add the milk, then the olive oil, and vanilla, if using. Grate in lemon or orange zest and mix.
- Sift in flour and baking powder and mix gently. Do not overmix.
- Add the chocolate chunks or chips and fold in with a spatula.
- Spoon batter into muffin tins, about ¾ full.
- Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the center of the muffins comes clean, and tops are golden.
Notes
If you use a plant based milk, these muffins are dairy free.
You can use either a dark chocolate bar cut into chunks, or chocolate chips.
If using silicone muffin molds like me, you do not need to oil them.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, brunch
- Method: Baking
- Cuisine: Italian
Keywords: muffins, easy, small batch, dark chocolate, evo oil, egg, quick, breakfast
I love baking and kneading dough because it takes me to a happy place in my soul.
Amanda Dixon says
These muffins were a hit! There's loads of chocolate in every bite, and I love how moist the olive oil made the muffins.
★★★★★
Thank you! Yes, I love how the chunks get in the folds of every bite.
Bernice says
Small batch baking is a brilliant idea! I am finding that I bake less and less now because there's only two of us and guess who ends up eating most of the muffins?!
★★★★★
Exactly! I don't know if you noticed that I'm baking less and less, too (although I love baking!)! Same reason, only the two of us now 😉 . Thank you, Bernice, I really like these muffins!
Sandhya Ramakrishnan says
I am almost called the muffin lady around our neighborhood because that is how much I love muffins (to eat and bake). I loved this small batch recipe when I am in really one of those muffin moods. And the dark chocolate is just perfect.
★★★★★
Nice! Yes, these are a breeze to make (and eat) ;). Thank you!
Enriqueta E Lemoine says
I still can't believe how easy-to-make are these muffins. Plus, you got me with the olive oil! I'm baking them again pretty soon. Thanks for the inspiration.
★★★★★
Thank you! I've already made them twice. 😉 Enjoy!
veenaazmanov says
Sounds like a kid friendly recipe too. Simple, easy and pantry found ingredients. Looks soft, moist and chocolaty. Perfect for Tea Time.
★★★★★
Very kid friendly and absolutely delicious! And so easy!
Hayley Dhanecha says
These muffins turned out amazing! Small batch was enough for me. Chocolate chips were the highlights of these muffins.
★★★★★
Thank you! Six muffins are the perfect number if you are a small family 😉
Jacqueline Debono says
I love the sound of these muffins and I know my Italian hubby will love them. Firstly he loves something sweet for breakfast whereas I prefer savoury, and he's a chocoholic!
★★★★★
Thank you! I'm Italian and I'm like your husband. I don't eat anything savory in the morning 😉 . These muffins are amazing!
Lori | The Kitchen Whisperer says
Such a great recipe and perfect for small batch treats! Great flavors and perfect with morning tea!
★★★★★
Thank you! It's great with coffee or tea!
Laura Arteaga says
Yes! This was the recipe I was looking for. We have two kids and I always make way too much mixture. This small-batch recipe was perfect and so delicious. We added white chocolate too, and they were yummy!
★★★★★
Thank you. So happy to hear that! The addition of white chocolate is yummy!
DEbbie says
These small batch chocolate chip muffins are so good. I love that it only makes six. These were moist and melt in your mouth good. My husband has already asked when I was making them again.
★★★★★
Thank you! Happy you enjoyed them. I love these muffins 😉 .
Louise says
What size muffin liners do you recommend. Thanks
Hello! I would say medium. I used the silicone muffin molds which I think are 25 ml capacity.
Louise says
Thank you for your help
★★★★★
You're very welcome! Hope you'll love them!