Extra virgin olive oil makes these muffins tender on the inside and crunchy on top. Using pastry flour creates a finer crumb, and the addition of white whole-wheat flour adds fiber and protein.
Ingredients
- 1 1/2 cups plus 1/3 cup pastry flour or all-purpose flour
- 2/3 cup white whole-wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 scant cup sugar
- 2 extra-large eggs
- 1 cup Greek yogurt
- 3/4 cup extra virgin olive oil, plus more for the muffin tin
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces dark chocolate chips or chunks
Directions
Step 1
Heat your oven to 350ºF. Grease a 12-muffin tin (including the spaces between the cups) with a small amount of olive oil.
Step 2
In a very large bowl, whisk the flour, baking powder, baking soda, and salt to combine.
Step 3
In another large bowl, whisk the sugar and eggs until well incorporated, and then whisk in the yogurt, followed by the olive oil, milk, and vanilla extract.
Step 4
Slowly pour it into the flour mixture, folding with a spatula as you go until the dry ingredients are mostly incorporated. Add the chips and continue folding until you no longer see any traces of flour.
Step 5
Use a large ice cream scoop to fill the muffin cups just about to the top (the muffins will nicely rise over the rims as they bake).
Step 6
Bake for 35 to 45 minutes, depending on your oven—they’re done when the tip of a dinner knife inserted into the center of 2 or 3 muffins comes out clean. Cool the pan on a wire rack before turning out the muffins.
Yields 12 oversized muffins