Delicious Avocado and Chocolate Chip Muffins

1 hour    Cakes Avocado & Chocolate Chip Muffins are a delightful twist on a classic treat, combining rich, creamy avocado with sweet, melty chocolate chips. The result? Incredibly moist, fluffy, and tender muffins that feel indulgent yet are packed with goodness. The avocado not only adds a subtle buttery texture but also keeps the muffins perfectly soft without the need for lots of oil or butter. Whether you’re enjoying them for breakfast, as an afternoon snack, or as a lightly sweet dessert, these muffins are a delicious way to sneak in some extra nourishment without sacrificing flavour while also being very easy to make! Servings: 12 muffins Prep: 10 minutes Bake: 20 minutes per batch Total: 30 minutes Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Ingredients

• 2 cups (250 g) all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 ripe avocados

• ¼ cup oil

• ¼ cup butter, melted and cooled

• ⅔ cup ) sugar

• ⅓ cup light brown sugar, tightly packed

• 2 large eggs, room temperature preferred

• ¼ cup buttermilk, room temperature

• 1 ½ tablespoons vanilla extract

• ½ heaping cup (110 g) semi-sweet chocolate chips

Method

1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with liners.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a separate large bowl, mash the avocados well. Stir in the oil, melted butter, sugar, and brown sugar until combined.

4. Whisk in the eggs, buttermilk, and vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not over-mix.

6. Fold in the chocolate chips, then scoop the batter into the muffin cups, filling each about ⅔ full.

7. Bake at 425°F (220°C) for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for another 10-12 minutes, or until a toothpick inserted in the centre comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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