Avocado Chocolate Muffin

Preheat your oven to 180°C (350°F) with the rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick cooking spray to prevent sticking.

Scoop the flesh of the 150g ripe Hass avocado into a food processor, then blend on high speed for 45 seconds until completely smooth with no visible lumps. Scrape down the sides of the processor bowl with a silicone spatula halfway through blending to ensure an even, lump-free puree.

Add the 2 room-temperature large eggs, 120ml whole milk, 30ml canola oil, 5ml vanilla extract, and 100g granulated sugar to the smooth avocado puree. Blend on medium speed for 30 seconds until all wet ingredients combine into a uniform pale green liquid, then transfer the mixture to a large glass mixing bowl.

In a separate medium mixing bowl, whisk together 180g all-purpose flour, 50g Dutch-processed cocoa powder, 4g baking soda, 4g baking powder, and 3g fine sea salt for 20 seconds to evenly distribute the leaveners and salt. Pour the dry ingredient mixture into the wet avocado mixture, folding gently with a spatula for 15-20 seconds until just combined—do not overmix, as a few small lumps are acceptable and will keep muffins tender.

Fold 75g of the dark chocolate chips into the batter, reserving the remaining 25g for topping. Use a 45ml (3-tablespoon) cookie scoop to divide the batter evenly between the 12 prepared muffin cups, filling each cup to 2/3 of its capacity to leave room for rising. Sprinkle the reserved 25g chocolate chips evenly over the top of each portioned muffin.

Bake the muffins on the middle rack of the preheated 180°C (350°F) oven for 18-22 minutes, testing for doneness by inserting a wooden toothpick into the center of a middle muffin—done muffins will have 2-3 moist crumbs clinging to the toothpick, not wet batter. Remove the tin from the oven, let muffins rest in the tin for 5 minutes, then transfer them to a wire cooling rack to cool for 10 additional minutes before serving.