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.
- 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
Heat your oven to 350ºF. Grease a 12-muffin tin (including the spaces between the cups) with a small amount of olive oil.
In a very large bowl, whisk the flour, baking powder, baking soda, and salt to combine.
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.
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.
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).
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