Description
Olympic Village Chocolate Muffins are decadent, rich, and perfect for any chocolate lover! These muffins are packed with a double dose of chocolate—cocoa powder and chocolate chips—creating a moist, fluffy texture with every bite. Inspired by the vibrant and energetic spirit of the Olympic Village, these muffins are an ideal treat for breakfast, a snack, or a sweet indulgence after a long day.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk (whole or buttermilk)
- 1 cup semi-sweet chocolate chips
- 1/4 cup sour cream or plain yogurt (for extra moisture)
- Optional: 1/4 cup chopped walnuts or pecans (for added texture)
Instructions
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Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
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Mix the dry ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
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Cream the butter and sugar:
- In a separate bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
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Add eggs and vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Combine the wet and dry ingredients:
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined, being careful not to overmix.
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Fold in chocolate chips and sour cream:
- Gently fold in the chocolate chips and sour cream (or yogurt) until evenly distributed.
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Fill the muffin tin:
- Divide the muffin batter evenly between the muffin cups, filling each about 3/4 of the way full. If you’re using nuts, sprinkle them on top or fold them into the batter.
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Bake the muffins:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs). Be sure to check around the 18-minute mark to prevent overbaking.
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Cool and serve:
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3-4 days. They also freeze well for up to 2 months—just wrap them individually in plastic wrap or foil before freezing.
- For a richer flavor, you can add a tablespoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
- If you prefer, you can swap out the chocolate chips for white chocolate or peanut butter chips for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 23g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg