Double-Chocolate Muffins

Double-Chocolate Muffins
Photo: Chris Simpson
Prep Time:
15 mins
Total Time:
35 mins

For a better-for-you treat, try these extra-chocolatey muffins. Avocado stands in for some of the oil in the recipe, providing healthy fat and a super-tender crumb. Whole-wheat flour brings extra fiber and makes them more filling.


  • ¼ cup mashed ripe avocado

  • ¼ cup safflower or avocado oil

  • ¼ cup pure maple syrup

  • ¼ cup packed brown sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt (we use Diamond Crystal)

  • ½ cup milk

  • 2 tablespoons Dutch-process cocoa powder

  • 1 cup spelt or whole-wheat flour

  • ½ cup bittersweet-chocolate chips, plus more for topping

  • Sanding sugar, for topping


  1. 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.

  2. 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.

Related Articles