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Small batch Olive oil Chocolate chunk Muffins-feature-on-the-stand

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

Scale
  • 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 1/2 package Italian lievito vanigliato)
  • 1/2 tsp vanilla, optional
  • a grating of organic lemon or orange zest
  • 50 g dark chocolate, cut into chunks, or chocolate chips

Instructions

  1. Preheat your oven to 340°F/170°C degrees.
  2. Line a 6-cup muffin tin with paper liners, or use 6 silicone muffin molds.
  3. In a medium bowl, whisk the egg and sugar until combined. 
  4. While whisking, slowly add the milk, then the olive oil, and vanilla, if using. Grate in lemon or orange zest and mix.
  5. Sift in flour and baking powder and mix gently. Do not overmix.
  6. Add the chocolate chunks or chips and fold in with a spatula.
  7. Spoon batter into muffin tins, about ¾ full. 
  8. 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.

  • Author: Nicoletta Sugarlovespices
  • 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

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