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Olympic Chocolate Muffin Recipe

Olympic Chocolate Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup Dutch-processed cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 4 oz semisweet chocolate, melted and cooled
  • 1 cup semisweet chocolate chips, plus extra for topping

Method
 

  1. Heat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until no lumps remain.
  3. Melt the 4 oz chocolate in the microwave, stirring every 20 seconds, then let cool. In a separate bowl, whisk oil, buttermilk, eggs, vanilla, and the melted chocolate until smooth.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry streaks show. Fold in the 1 cup chocolate chips.
  5. Divide batter among muffin cups, filling each about ¾ full. Top with extra chips.
  6. Bake for 18–22 minutes, until a toothpick inserted in the center comes out with moist crumbs clinging to it.
  7. Cool in the pan for 5 minutes, then move muffins to a wire rack. Serve warm.

Notes

For the tallest muffins, make sure all cold ingredients are at room temperature before mixing. The batter can be made the night before and refrigerated in a covered bowl; let it come to room temperature for 20 minutes, then scoop and bake as directed, adding 2–3 minutes to the bake time.