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These double chocolate avocado muffins with hazelnut streusel are easy, healthier than the average chocolate muffin, and so decadent. The avocado brings in a creaminess that adds moisture to the muffins. And because avocados are full of healthy fats, the muffin batter does not require any butter and just a touch of oil. They are sweetened with a maple syrup, and the hazelnut streusel adds a layer of crunch and flavor that brings these muffins to the next level.
Avocados are a staple in our house. I think we rarely go a day without including at least one avocado in a meal or snack. So why not add them to a muffin recipe to reduce the oil or butter! And although I love the flavor of avocados, I feel when it comes to baking with them, it’s best when you cannot tell they are in the recipe, working their magic. These double chocolate muffins cover up the green avocado color and the avocados blend smoothly into batter.
Baking with Avocados
Avocados are often associated with savory dishes, but they are actually so amazing to bake with as well! You can make so many delicious desserts and treats with avocados, all while adding extra nutrition, healthy fats and cutting back on the oil and butter needed. Often times, one avocado can be used as 1:1 ratio to replace butter. But I found in this recipe, using one avocado plus 1/4 cup avocado oil kept the muffins extra moist and fluffy!
You can also bake with avocados year-round, even when they are not available domestically, by using Avocados from Chile. This is because when avocado season ends in California, it starts in Chile! This allows for you to make these delicious and decedent chocolate avocado muffins all year-round.
If you are looking for more avocado recipes, check out my leftover turkey (or chicken) baked tacos with avocado crema and sweet potato bites with avocado salsa.
Why you will love these double chocolate avocado muffins with hazelnut streusel
Easy: These muffins are not only delicious, but they are also so easy to make! It only takes about 10 minutes to prepare the batter and streusel and 20 minutes to bake them.
Chocolatey: The muffins are filled with Dutch cocoa powder and chocolate chips, so each bite is packed with chocolate goodness. Perfect treat for when you are craving chocolate.
Healthier: The avocado added to the muffin batter means reduced oil and added healthy fats and nutrients. The batter is also sweetened with maple syrup, so the muffin batter is refined sugar free! These avocado muffins are the best snack or breakfast (who doesn’t love chocolate at breakfast?) when you are looking for a decadent yet healthier option.
Ingredients you will need to make these avocado muffins
Avocado: One ripe medium avocado goes right into the batter! Make sure the avocado is really soft so you can mash it all together without hard chuncks.
Eggs: 2 eggs help give the muffins structure and build texture.
Milk: Adds moisture to the chocolate avocado muffins. You can use your milk of choice, including plant-based milk if needed.
Avocado Oil: Just a touch of avocado oil makes these muffins extra moist and tender. I love to use avocado oil in the muffins, but you can use any neutral cooking oil.
Vanilla Extract: Adds to the flavor of the muffins.
Maple Syrup: Maple syrup adds the perfect amount of sweetness to the muffins. You can replace it with honey if needed.
All-Purpose Flour: All-purpose flour works best in the avocado muffin recipe. If you need to make these muffins gluten-free, a 1:1 ratio gluten-free flour is the best option.
Dutch Cocoa powder: Dutch cocoa powder gives the muffins a rich and dark chocolate flavor. You can use regular cocoa powder instead of the Dutch.
Baking powder and soda: The leavening agents help the muffins rise and create a tall muffin.
Salt: Enhances all the flavors in these chocolate avocado muffins.
Chocolate chips: The chocolate chips make these muffins extra chocolaty and delicious! They are a little melty when the muffins are warmed and are so GOOD.
Hazelnut Streusel: Whole hazelnuts, all-purpose flour, brown sugar, cinnamon, butter and a pinch of salt make the buttery and crunchy hazelnut streusel.
Tips and tricks to making these chocolate avocado muffins
1. Make sure that your avocado is ripe and soft! You should be able to easily mash the avocado with a fork. Be sure to fully mash up the avocado so there are no chuncks and it will blend right into the batter.
2. Use a hand mixer to get all the wet ingredients fully incorporated. A whisk can be used but a hand mixer gets the avocado blended into the other ingredients quickly.
3. Try not to overmix the muffin batter after adding the dry ingredients into the wet. It is ok if there are a few lumps!
4. Watch the muffins carefully in the oven to be sure they do not overbake! Start low and check on the muffins. When done, the muffins will feel firm to the touch.
5. You can store these chocolate avocado muffins at room temperature for 2-3 days or in the refrigerator for up to 4 days. Just warm them up in the microwave for a few seconds to get the chocolate chips all melty and gooey.
If you give these double chocolate avocado muffins with hazelnut streusel a try, be sure to let me know your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these avocado muffins as much as I do!
Double Chocolate Avocado Muffins with Hazelnut Streusel
Ingredients
- 1 medium avocado ripe
- 1 1/2 C. All-purpose flour
- 1/2 C. Dutch cocoa powder
- 3/4 C. Maple syrup or honey
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 2 eggs
- 1 C. Chocolate chips
- 1 tsp. Vanilla extract
- 1/2 C. milk
- 1/4 C. Avocado oil or other neutral cooking oil
Hazelnut Streusel
- 3 Tbsp. Butter cold and cut into small pieces
- 1/2 C. Hazelnuts roughly chopped
- 1/4 C. All-Purpose Flour
- 1/4 C. Brown Sugar
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 400 degrees F. Line a 12-tin muffin pan with muffin liners.
- In a medium bowl, combine the flour, cocoa powder, salt, baking powder, and baking soda. Stir until fully combined. Set aside.
- In a large mixing bowl, add the avocado. Using a fork, mash completely mash the avocado until no more lumps are visible. Add in the eggs, milk, vanilla extract, oil, and maple syrup. Beat together using a hand mixer until fully combined.
- Pour the dry ingredients into the wet. Stir together until just combined. Fold in the chocolate chips.
- Divide the batter into the muffin tin.
- To make the hazelnut streusel, add the hazelnuts, flour, brown sugar, cinnamon, and salt. Mix together. Add in the cold butter and cut into the hazelnut mixture using a pastry cutter or fork until it resembles coarse sand. Evenly top each unbaked muffin with the streusel.
- Bake at 400 degrees for 5 minutes. Reduce to 350 degree and bake for an additional 13-16 minutes or until batter is set.
