Avocado Chocolate Muffins with Espresso Infusion

Avocado Chocolate Muffins with Espresso Infusion

Ripe avocado keeps these espresso-laced chocolate muffins tender without tasting green.

Total 40 min Makes 12 muffins Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Dairy, Wheat

Mashed avocado replaces most of the butter in these deeply chocolate muffins, lending a moist, dense crumb while a shot of espresso sharpens the cocoa flavor. They bake up domed and glossy-cracked, good for breakfast alongside coffee or as an afternoon pick-me-up. Dark chocolate chunks add pockets of melt without pushing the sweetness too far.

Ingredients

  • 1 ripe avocado, mashed
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup buttermilk
  • 1/4 cup brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chunks

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk the mashed avocado, eggs, granulated sugar, and brown sugar together until smooth and well combined.

  3. Whisk in the buttermilk, cooled espresso, and vanilla extract until the mixture is uniform.

  4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

  5. Add the dry ingredients to the wet mixture and fold gently just until no streaks of flour remain; do not overmix.

  6. Fold in the dark chocolate chunks, reserving a small handful to press onto the tops of the muffins.

  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, and press the reserved chocolate chunks onto the tops.

  8. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 18 to 20 minutes.

  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Rate this recipe

★ 4.8 (1)

Avocado Chocolate Muffins with Espresso Infusion

Mashed avocado replaces most of the butter in these deeply chocolate muffins, lending a moist, dense crumb while a shot of espresso sharpens the cocoa flavor. They bake up domed and glossy-cracked, good for breakfast alongside coffee or as an afternoon pick-me-up. Dark chocolate chunks add pockets of melt without pushing the sweetness too far.

40 min 12 muffins 245 cal

Ingredients

  • 1 ripe avocado, mashed
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup buttermilk
  • 1/4 cup brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chunks

Method

  1. 1

    Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. 2

    In a large bowl, whisk the mashed avocado, eggs, granulated sugar, and brown sugar together until smooth and well combined.

  3. 3

    Whisk in the buttermilk, cooled espresso, and vanilla extract until the mixture is uniform.

  4. 4

    In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

  5. 5

    Add the dry ingredients to the wet mixture and fold gently just until no streaks of flour remain; do not overmix.

  6. 6

    Fold in the dark chocolate chunks, reserving a small handful to press onto the tops of the muffins.

  7. 7

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, and press the reserved chocolate chunks onto the tops.

  8. 8

    Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 18 to 20 minutes.

  9. 9

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.