Olympic Chocolate Muffins Moist (Printer View)

Luscious and moist chocolate muffins, ideal for celebrations and quick to prepare for chocolate lovers.

# What you'll need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon vanilla extract
11 - 1/2 cup plain Greek yogurt

→ Add-ins

12 - 1 cup chocolate chips
13 - 1/2 cup chopped nuts (optional; walnuts or almonds)

# Method:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat eggs, then whisk in milk, vegetable oil, vanilla extract, and Greek yogurt until smooth and uniform.
04 - Pour wet mixture into dry ingredients and gently fold together just until combined. Avoid overmixing.
05 - Fold in chocolate chips and optional chopped nuts until evenly distributed.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Loaded with chocolate chips for double the chocolate punch
  • Moist crumb thanks to Greek yogurt
  • Bakes up in just over half an hour
  • Great for making ahead and perfect for freezing
02 -
  • Packed with chocolate and a great source of energy for busy days
  • Perfect for freezing or making ahead for a quick treat anytime
  • Customizable with add-ins like dried fruit or mini marshmallows
03 -
  • Sift your cocoa powder if you see lumps in the tin this makes whisking easier and ensures a smooth batter.
  • Use a light-colored muffin tin for more even baking and domed tops.
  • Do not skip the five-minute cool in the pan it makes removing the muffins a breeze and prevents squished bottoms.
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