Olympic Chocolate Muffins – Rich, Moist, and Perfectly Decadent

Bake rich and fluffy Olympic Chocolate Muffins filled with deep cocoa flavor and melty chocolate chips. A cozy, indulgent treat perfect for breakfast, dessert, or celebrations.

Description

These Olympic

Chocolate Muffins are winners in every way — soft, rich, and loaded with chocolate chips. With a tender crumb and bakery-style domes, they’re the perfect cozy treat to celebrate big moments or just make an ordinary morning feel special.

Ingredients

• 1 ¾ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup buttermilk (or milk + 1 tsp vinegar)

• ½ cup vegetable oil (or melted butter)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat the oven: Preheat to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it.

2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth.

4. Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — the batter should be thick and slightly lumpy.

5. Add chocolate chips: Fold in chocolate chips. Spoon the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top for a bakery-style look.

6. Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean (a few melty crumbs are fine).

7. Cool & serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Tips & Variations

• Add a pinch of espresso powder to enhance the chocolate flavor.

• For extra indulgence, drizzle with melted chocolate or ganache after baking.

• Use white chocolate chips or peanut butter chips for a fun twist.

• These freeze beautifully — just warm in the microwave for 15 seconds before serving.

Olympic Chocolate Muffins — FAQ

Q: How do I make these muffins extra moist? Using oil instead of butter, adding sour cream or yogurt, and not overmixing the batter will keep them incredibly moist.

Q: Can I add chocolate chips? Yes! Fold in chocolate chips or chunks for extra fudgy muffins.

Q: Why did my muffins sink in the middle? Overmixing or underbaking often causes sinking. Mix gently and check with a toothpick.

Q: Can I freeze these muffins? Absolutely. They freeze well for up to 3 months. Reheat in the microwave for 10–12 seconds.

Q: Can I make them with cocoa powder only? Yes — using high-quality cocoa powder gives a deep chocolate flavor. Add a bit of espresso powder to enhance richness.