Today’s recipe is a really easy dessert or even breakfast that doesn’t use butter! Just a bit of olive oil. If you’re not sure about using olive oil in this recipe, you could substitute it for vegetable oil (the original recipe called for 1/2 cup, but I only used 1/4 and they turned out great!). If you’re going to include the chocolate chips or chunks be sure to use a good chocolate as it makes a big difference. Enjoy!

Butterless Mocha Muffins

Recipe adapted from Epicurious

• 1/4 cup hot water
• 1 tablespoon instant espresso powder
• 1/2 cup buttermilk (make your own with whole milk and a bit of lemon juice; let it sit for 5 minutes)
• 1/4 cup extra virgin olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1 cup packed golden brown sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cups chocolate chips or chunks

1. Preheat oven to 180ºC/375ºF and line 12 muffin cups or 24 mini muffin cups with paper liners.
2. Dissolve espresso powder in hot water.
3. Add buttermilk, olive oil, eggs and vanilla extract and whisk until well blended.
4. Mix in dry ingredients (flour, sugar, cocoa powder, baking powder and baking soda) just until blended.
5. Add in the chocolate chips or chunks and any nuts, if desired.
6. Divide batter among prepared muffin cups and bake for about 20 minutes if normal sized, or about 12 if mini sized, or until tester comes out clean. Check for a springy top.

What do you think? Share your opinion in the comments.