How to make Olympic Chocolate Muffins

Let’s get one thing straight—these aren’t your average chocolate muffins. These are rich, ultra-moist, and packed with deep cocoa flavor and melty chocolate chips in every bite. Think of them as the Usain Bolt of muffins: fast, powerful, and guaranteed to impress the crowd.

Perfect for breakfast, snack time, or even dessert, these muffins are winners every time. They’re simple enough to make with pantry staples, but the flavor and texture are next level. The secret? A combo of cocoa powder, dark chocolate chips, and a splash of yogurt to keep them light but still indulgent. They’re chocolatey without being cloying, rich without being dense, and just the right amount of sweet.

Whether you’re baking for your family, friends, or just yourself (no shame), these Olympic-worthy chocolate muffins will take the gold every time. Bonus points if you eat one warm with a pat of butter or a scoop of vanilla ice cream.

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Ingredients (makes 12 muffins):

• All-purpose flour – 180g

• Unsweetened cocoa powder – 50g

• Baking powder – 2 tsp

• Baking soda – 1/2 tsp

• Salt – 1/2 tsp

• Brown sugar – 120g

• Granulated sugar – 50g

• Eggs – 2 large

• Plain yogurt – 150g

• Whole milk – 100ml

• Vegetable oil – 80ml

• Vanilla extract – 1 tsp

• Chocolate chips (dark or semi-sweet) – 150g

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Step-by-Step Instructions:

1. Preheat and prep (5 minutes):
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. Mix dry ingredients (2 minutes):
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Stir in the chocolate chips so they’re coated in flour (this helps them stay evenly distributed).

3. Mix wet ingredients (3 minutes):
In another bowl, whisk together the eggs, brown sugar, granulated sugar, yogurt, milk, oil, and vanilla extract until smooth.

4. Combine and fold (2 minutes):
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Don’t overmix—the batter should be thick and slightly lumpy.

5. Fill and bake (20–22 minutes):
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes or until a toothpick comes out with a few moist crumbs.

6. Cool and devour:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp (or reheat later—your call).

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Pro Tip:

For extra-decadent muffins, sprinkle a few chocolate chips on top of the batter before baking. It gives you that bakery-style finish and makes them look as amazing as they taste. Want them ultra-moist? Swap half the yogurt for sour cream. Game-changer.