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