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a chocolate muffin next to a sliced avocado
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Double Chocolate Avocado Muffins

These Double Chocolate Avocado Muffins are irresistibly fluffy and moist, blending melted chocolate, and creamy avocado for a decadent treat that’s secretly wholesome.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 222kcal
Author Amee

Equipment

  • Mixing bowls
  • Stand Mixer or hand mixer
  • Muffin Pan

Ingredients

  • 2 oz unsweetened chocolate *I use Baker's
  • 1 ¾ cup unbleached all-purpose flour
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup ripe mashed avocado (about 1 medium avocado)
  • ¾ cup buttermilk *full-fat recommended
  • ½ cup plain 5% Greek yogurt *full-fat recommended
  • 1 cup coconut sugar or light brown sugar
  • 1 large egg room temp
  • 1 tsp vanilla extract
  • ½ cup semi-sweet mini chocolate chips

Instructions

  • Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
  • In a microwave or double-boiler, melt the unsweetened chocolate until smooth. Set aside to cool.
  • In a medium-sized bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt.
  • Add the mashed avocado to the electric mixer bowl and beat until creamy, then add the buttermilk, Greek yogurt, sugar, egg, and vanilla and beat until well combined. Stir in the melted chocolate and beat until smooth. 
  • With your mixer on low, slowly add the dry ingredients to the wet mixture. Don’t forget to stop and scrape down the sides now and then. Mix until just combined, then fold in the mini chocolate chips.
  • Evenly distribute the batter into the cupcake liners, and bake for 20 minutes, or until a toothpick or cake tester comes out clean.
  • Cool in the pan for 2-3 minutes, then transfer to a cooling rack. 

Notes

    • Don’t scoop the flour directly. This can pack in too much flour and ruin the recipe. Instead, spoon the flour from the bag into your measuring cup and level it off.
    • Room temperature ingredients mix better. If your egg, buttermilk, or yogurt is straight from the fridge, it can make your batter lumpy or seize the chocolate. Let them sit out for 15-20 minutes before starting for the best results. 
    • Let the melted chocolate cool first. Steaming hot chocolate can partially cook the egg or curdle the yogurt. Aim for lukewarm before mixing it into the batter. 
    • See recipe tips section for more helpful ideas to make the perfect batch of muffins.

Nutrition

Calories: 222kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 186mg | Fiber: 2g | Sugar: 14g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg