chocolate muffin recipe using olive oil instead of butter

How to make mouthwatering chocolate muffins using extra virgin olive oil instead of butter.

We had extra soft muffins using this muffin recipe, with a lower saturated fats content than chocolate muffins made with a traditional recipe! You could garnish them as you like, with sugar powder only or with a melted chocolate filling.  Try this olive oil muffin recipe, make sure your loved ones get a healthy breakfast!


160 g of milk
350 g of sugar
220g of flour
90 g of extra virgin olive oil
4  organic eggs
75 g of unsweetened cocoa powder
16 g of baking powder
A teaspoon of vanilla extract
Paper muffin cups


  • Preheat oven to 175°degrees C°
  • Combine the extra virgin olive oil, the milk, the sugar and the cocoa powder  in a inox bowl.
  • Heat about one inch of water  in a skillet with a slightly smaller diameter than the diameter of the inox bowl
  • Set the inox bowl  on the skillet not  directly in the water (a bain marie).
  • Stir the ingredients constantly to prevent lumps. After melted all the ingredients, remove the skillet from the stove.
  • Add the egg yolks, the flour, the baking powder and the whipped egg whites. Stir until well melted.
  • Pour the cream in the paper muffin cups, filling each cup two-thirds full.
  • Bake for about 20 minutes. You can easily  check if your chocolate muffins are properly cooked by inserting a thoothpick into the center of a muffin  and  if it will comes out clean the muffins are done.
  • Remove the muffins from the oven, let them cool and garnish as you like.

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Categories: Bakery products

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