Print

Olympic Chocolate Muffins

A close-up of freshly baked olympic chocolate muffins in yellow paper liners, topped with a glossy layer of melted chocolate, placed on a light surface.
Print Recipe

 

These Olympic Chocolate Muffins are the perfect combination of rich chocolate flavor, moist texture, and wholesome ingredients. Inspired by the energy and excellence of Olympic athletes, these muffins provide a delicious yet nutritious boost, making them ideal for breakfast, a post-workout snack, or a satisfying dessert.

Ingredients

Scale

Dry Ingredients:

  • 1 ¾ cups all-purpose flour (or whole wheat flour for a healthier option)
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup dark chocolate chips or chopped dark chocolate

Wet Ingredients:

  • 2 large eggs (or flaxseed egg for a vegan option)
  • ½ cup granulated sugar
  • ¼ cup brown sugar (adds moisture)
  • ½ cup vegetable oil (or melted butter/coconut oil)
  • ½ cup Greek yogurt or sour cream
  • ½ cup milk (dairy or plant-based alternative)
  • 1 tsp vanilla extract

Instructions

Step 1: Prepare the Oven and Muffin Tin

  • Preheat your oven to 375°F (190°C).
  • Line a 12-cup muffin tin with paper liners or lightly grease it with butter/non-stick spray.

Step 2: Mix Dry Ingredients

  • In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Stir in the dark chocolate chips.

Step 3: Combine Wet Ingredients

  • In another bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
  • Add the oil, Greek yogurt, milk, and vanilla extract, and whisk until fully combined.

Step 4: Combine Wet and Dry Mixtures

  • Gradually pour the wet mixture into the dry mixture, stirring gently with a spatula.
  • Do not overmix—stir until just combined (a few lumps are okay).

Step 5: Fill Muffin Cups

  • Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 6: Bake the Muffins

  • Place the muffin tin in the preheated oven.
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Step 7: Cool and Enjoy

  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
  • Serve warm or at room temperature.

Notes

✔ For Extra Moist Muffins: Use brown sugar instead of all granulated sugar and add an extra egg yolk.

✔ For a Richer Chocolate Flavor: Use Dutch-processed cocoa and 70%+ dark chocolate.

✔ For a Bakery-Style Dome Top: Start baking at 400°F (200°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remainder of the baking time.

✔ Storage:

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keeps fresh for up to 1 week.
  • Freezing: Wrap individually and freeze for up to 3 months. Reheat before serving.

✔ Vegan Alternative:

  • Replace eggs with flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
  • Use coconut yogurt and plant-based milk instead of dairy.

✔ Gluten-Free Alternative:

  • Swap all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: Olympic Chocolate Muffins, high-protein muffins, moist chocolate muffins, healthy chocolate muffins, easy chocolate muffin recipe, best chocolate muffins, dairy-free chocolate muffins, gluten-free chocolate muffins, energy-boosting snacks, post-workout muffins.

Find it online: https://allyourecipes.com/olympic-chocolate-muffins/