Avocado Chocolate Chip Muffins – Moist, Rich, and Unexpectedly Delicious
If you’ve never baked with avocados before, prepare to be amazed. These Avocado Chocolate Chip Muffins are the perfect example of how a wholesome ingredient can transform an ordinary treat into something truly special. Soft, rich, and filled with melty chocolate chips, these muffins deliver that bakery-style decadence while sneaking in all the creamy goodness of ripe avocados.
It might sound unusual—avocado in muffins?—but once you take a bite, you’ll understand the magic. The avocado doesn’t make these muffins taste like guacamole (promise!); instead, it adds incredible moisture and a subtle buttery flavor that complements the chocolate beautifully. Think of them as a healthier spin on classic chocolate chip muffins—still indulgent but with a smooth, luscious texture you’ll crave again and again.
Perfect for breakfast, snacks, or even a healthier dessert, these muffins are naturally soft and tender without needing much oil or butter. Whether you’re trying to use up ripe avocados or want to surprise your family with something new, these little green gems are guaranteed to delight.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ripe avocado (about ½ cup mashed)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (or almond milk)
- ¾ cup chocolate chips (semi-sweet or dark)
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, mash the ripe avocado until completely smooth with no lumps.
- Add granulated sugar, brown sugar, oil, eggs, and vanilla to the avocado mixture. Whisk until well combined and creamy.
- Slowly add half the dry ingredients, then pour in the milk, followed by the remaining dry ingredients. Mix gently until just combined—don’t overmix.
- Fold in the chocolate chips, reserving a few for topping.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle remaining chocolate chips on top.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks
- Use very ripe avocados for the best creamy texture—they should mash easily with a fork.
- If you prefer a deeper chocolate flavor, add 2 tablespoons of cocoa powder to the batter.
- Replace half of the flour with whole wheat flour for extra fiber.
- To make them dairy-free, use plant-based milk and vegan chocolate chips.
- For bakery-style muffins, sprinkle a pinch of coarse sugar on top before baking for a sparkly finish.
Avocado Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- In another bowl, mash avocado until smooth, then mix in sugars, oil, eggs, and vanilla.
- Combine wet and dry ingredients alternately with milk, stirring gently until just combined.
- Fold in chocolate chips, spoon batter into muffin cups, and top with extra chips.
- Bake 18–22 minutes or until a toothpick comes out clean. Cool and serve.
Notes
Variations
- Banana Avocado Muffins: Swap one egg for ½ mashed banana for extra natural sweetness.
- Avocado Mocha Muffins: Add 1 teaspoon of instant espresso powder to intensify the chocolate flavor.
- Nutty Avocado Muffins: Stir in chopped walnuts or pecans for crunch and richness.
- Avocado Oat Muffins: Replace ½ cup of flour with rolled oats for a heartier texture.
Serving Suggestions
These muffins are delicious warm out of the oven with a smear of butter or nut butter. Pair them with a cup of coffee or tea for a cozy morning treat. For dessert, warm one slightly and top with a scoop of vanilla ice cream—it’s an indulgent yet wholesome combination! They also make wonderful lunchbox snacks or road-trip bites.
Storage Information
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them extra fresh, line the container with a paper towel to absorb moisture. These muffins also freeze beautifully—wrap each individually and freeze for up to 3 months. To reheat, thaw overnight and warm in the oven or microwave.
FAQ
Do these muffins taste like avocado?
No! The avocado flavor is subtle and blends seamlessly with the chocolate, giving the muffins a rich, buttery taste.
Can I use frozen avocado?
Yes—just thaw it completely and mash until smooth before using.
Can I make this recipe gluten-free?
Absolutely. Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
Can I reduce the sugar?
Yes. Reduce both sugars by 2 tablespoons each if you prefer a less sweet muffin.
History / Fun Facts
Baking with avocado might feel like a modern trend, but it actually dates back to Central and South America, where avocados have been used in sweet dishes for centuries. The natural fat and creaminess of the fruit make it a perfect substitute for butter in many recipes. Over the last decade, avocado-based desserts have gained global popularity—think avocado brownies, pudding, and even ice cream. These muffins carry on that tradition in the most delightful way: moist, flavorful, and sneakily nutritious.
Pro Baker Tip: For the best rise, make sure your ingredients are at room temperature before mixing—especially the eggs and milk. And don’t forget to test with a toothpick before removing them from the oven; every batch of avocados has a slightly different moisture content that can affect baking time.
Warm, melt-in-your-mouth, and full of wholesome goodness, these Avocado Chocolate Chip Muffins prove that healthy baking can be indulgent, too. Whether you’re making them for breakfast meal prep or a mid-afternoon pick-me-up, one bite is all it takes to turn skeptics into believers.
