Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk or buttermilk
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips or chunks
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the milk, oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix.
- Fold in the chocolate chips or chunks.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your soft, chocolatey Olympic Chocolate Muffins!
If you’d like, I can help you make a variation — like adding nuts, berries, or a cream cheese swirl. Just say the word!