Olympic Village Chocolate Muffins

Why You’ll Love This Recipe

These muffins are a chocolate lover’s dream. The recipe is incredibly simple and customizable, allowing for easy swaps like whole wheat flour or plant-based ingredients without compromising taste or texture. You can bake them as jumbo-sized for a bakery feel or as regular muffins for a quick grab-and-go snack. With optional toppings like nuts, dried fruit, or a sprinkle of sea salt, you can make each batch unique and satisfying.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 3/4 cup cocoa powder

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs

• 1/2 cup butter (or oil)

• 1 cup milk

• 1 cup chocolate chips

Optional toppings:

• 1/2 cup nuts (pecans or walnuts)

• 1/2 cup dried fruit (cranberries or raisins)

• 1 teaspoon sea salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

3. In a separate bowl, whisk together the eggs, melted butter (or oil), and milk until smooth.

4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.

5. Fold in the chocolate chips with a spatula.

6. Line or grease a muffin tin. Fill each muffin cup about 2/3 full for regular muffins or nearly full for jumbo muffins.

7. Bake for 15–20 minutes for regular muffins or around 25 minutes for jumbo muffins, until a toothpick inserted in the center comes out clean.

8. Let muffins cool in the tin for about 5–10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 regular muffins or 6 jumbo muffins

• Prep time: 15 minutes

• Cook time: 15–25 minutes (depending on muffin size)

• Cooling time: 10 minutes

• Total time: 45 minutes

Variations

• Whole wheat flour: Swap up to half of the all-purpose flour for a heartier texture.

• Vegan version: Use flax eggs, plant-based milk, and coconut oil or vegan butter.

• Extra richness: Add a teaspoon of vanilla extract or a tablespoon of espresso powder.

• Mix-ins: Fold in chopped nuts, dried fruit, or coconut flakes for variety.

• Toppings: Sprinkle sea salt, turbinado sugar, or extra chocolate chips on top before baking for extra flavor and texture.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

What makes these muffins “Olympic Village” style?

They’re inspired by the hearty, satisfying treats often enjoyed by athletes—rich, filling, and packed with energy from cocoa, sugar, and optional add-ins like nuts.

Can I make mini muffins with this recipe?

Yes, just fill mini muffin tins about 2/3 full and bake for 10–12 minutes, or until a toothpick comes out clean.

What kind of chocolate chips should I use?

Use any type—dark, semi-sweet, milk, or even white chocolate chips depending on your taste preference.

How do I keep the muffins moist?

Avoid overbaking and store them in an airtight container once fully cooled to lock in moisture.

Can I make the batter ahead of time?

Yes, you can mix the batter and store it in the fridge for up to 24 hours before baking. Let it sit at room temperature for a few minutes before filling the muffin tins.

Are these muffins freezer-friendly?

Yes, once fully cooled, freeze them in a sealed container or freezer bag for up to 3 months.

How do I substitute the eggs?

Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) for a vegan alternative.

Can I reduce the sugar?

You can reduce the sugar slightly or use a sugar substitute, but it may affect the texture and moistness.

How do I make them gluten-free?

Use a 1:1 gluten-free flour blend designed for baking as a direct replacement.

What toppings pair well with these muffins?

Sea salt, chopped nuts, turbinado sugar, or extra chocolate chips all work beautifully on top.

Conclusion

Olympic Village Chocolate Muffins are everything you want in a chocolate treat—simple to make, rich in flavor, and endlessly customizable. Whether you’re baking a quick snack or prepping for a special occasion, these muffins deliver on taste and texture. Their versatility allows you to tailor them to your dietary preferences and flavor cravings. Once you try them, they’re bound to become a favorite in your baking rotation.

Olympic Village Chocolate Muffins

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15–25 minutes
• Total Time: 45 minutes
• Yield: 12 regular muffins or 6 jumbo muffins
• Category: Breakfast / Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Olympic Village Chocolate Muffins are soft, moist, and rich with deep chocolate flavor. Perfect for breakfast, snacks, or dessert, they offer a bakery-style experience straight from your kitchen, with options for jumbo or regular sizes and customizable mix-ins and toppings.

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

3/4 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup butter (or oil), melted

1 cup milk

1 cup chocolate chips

Optional toppings: 1/2 cup nuts (pecans or walnuts), 1/2 cup dried fruit (cranberries or raisins), 1 teaspoon sea salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. In a separate bowl, whisk together the eggs, melted butter (or oil), and milk until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
5. Fold in the chocolate chips with a spatula.
6. Line or grease a muffin tin. Fill each muffin cup about 2/3 full for regular muffins or nearly full for jumbo muffins.
7. Bake for 15–20 minutes for regular muffins or around 25 minutes for jumbo muffins, until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the tin for about 5–10 minutes, then transfer to a wire rack to cool completely.

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Notes

Swap up to half of the all-purpose flour with whole wheat flour for a heartier texture.

For a vegan version, use flax eggs, plant-based milk, and coconut oil or vegan butter.

Add a teaspoon of vanilla extract or a tablespoon of espresso powder for extra richness.

Mix in nuts, dried fruit, or coconut flakes for variety.

Top with sea salt, turbinado sugar, or extra chocolate chips before baking for added flavor and texture.

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Nutrition

• Serving Size: 1 muffin
• Calories: 280
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 50mg