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These delicious and decadent Dark Chocolate Chunk Muffins are dairy free! They're perfect for a weekend get-together.

Dark Chocolate Chunk Muffins

These delicious and decadent Dark Chocolate Chunk Muffins are dairy free! They're perfect for a weekend get-together.
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 muffins
Author Erin Parker, The Speckled Palate

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsweetened applesauce
  • 1/2 cup dark chocolate (bar or chips), chopped + 1 tablespoon

Instructions

  1. Preheat your oven to 375°F and spray your standard-sized muffin tin with cooking spray. (Or go the butter and flour route, if you're feeling wild.) Set the baking pan aside.
  2. Whisk together the flour, baking powder, baking soda and salt. Set these dry ingredients aside.
  3. In a larger bowl, mix the olive oil and sugar together.
  4. Add the egg and vanilla extract to the oil and sugar mixture, and stir until combined.
  5. Pour half of the flour mixture into the wet ingredients. Scoop in half of the applesauce, too, and combine.
  6. Once combined, sprinkle in the other half of the flour mixture and the remaining applesauce, beating until the batter just comes together. Do not overmix.
  7. Pour 1/2 cup of dark chocolate into the batter, and stir until sprinkled throughout the batter.
  8. Using a cookie scoop, dollop the batter into the greased muffin tins. Evenly sprinkle the 1 tablespoon of chocolate on the tops of the muffins.
  9. Bake the muffins in the preheated oven for about 25-30 minutes or until a toothpick inserted into the middle of one of the muffins comes out clean. (Please note my oven is old, so check yours at 20 minutes to confirm these will not burn.)
  10. Once cooked through, allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
  11. Enjoy warm or cold with a glass of your favorite (dairy-free!) milk.

Recipe Notes

The batter makes around 10 muffins, depending on how full you fill the muffin cups. Please note that the muffins will rise quite a bit, so do not overfill the muffin cups.

Adapted from Tina's Chic Corner.