Olympic Chocolate Muffins are rich, moist, and indulgent chocolate muffins, often enhanced with dark cocoa powder and chocolate chips. Inspired by the energy needs of athletes, they strike a delicious balance between satisfying a sweet tooth and providing quick energy.
Flour
Cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Vegetable oil
Eggs
Vanilla extract
Yogurt
Chocolate chips
Brewed coffee
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the sugar, oil (or butter), eggs, vanilla extract, and buttermilk until smooth. If using coffee, add it here.
Gradually add the wet mixture to the dry ingredients. Stir gently until just combined — do not overmix.
Gently fold in the chocolate chips or chunks.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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