Olympic Chocolate Muffins

by

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup milk
  • ½ cup vegetable oil (or melted butter)
  • 1 tsp vanilla extract
  • ¾ cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tray with paper liners or grease it lightly.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, milk, oil, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
  5. Fold in the chocolate chips if using.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your delicious Olympic Chocolate Muffins — perfect for a gold-medal snack! 🥇🍫✨

Would you like a version with extra toppings or a frosting suggestion?

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