You’ve seen them all over social media—the legendary chocolate muffins from the Olympic Village that athletes couldn’t get enough of. Now, you can bake a batch of that viral magic right in your own kitchen! This recipe creates incredibly moist, rich, and fluffy muffins, absolutely loaded with a double dose of chocolate from cocoa powder and generous chocolate chunks. They are surprisingly easy to make and perfect for a special breakfast, an afternoon snack, or a simple dessert that feels like a gold-medal win.
Prep Time: 15 mins
Total Time: 35 mins (includes baking time)
Servings: 12 Muffins
Ingredients:
For the Double Chocolate Muffins:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk, or buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chunks, or chips, divided
Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, sifted cocoa powder, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined—do not overmix! A few small lumps in the batter are perfectly fine.
- Fold in Chocolate: Gently fold in 1 cup of the chocolate chunks.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop works perfectly for this and fills them about 3/4 full.
- Top and Bake: Sprinkle the remaining 1/2 cup of chocolate chunks evenly over the tops of the muffins.
- Bake: Bake for 5 minutes at 400°F (200°C), then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes. The muffins are done when a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter.
- Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
- Do Not Overmix: This is the most important rule for tender, fluffy muffins. Overmixing develops the gluten in the flour, which will make the muffins tough and dense. Mix only until the flour streaks disappear.
- High-to-Low Baking Temp: Starting the muffins at a higher temperature helps them to rise quickly and create those beautiful domed tops. Reducing the heat allows the center to cook through without the outside burning.
- Chocolate Choices: Chocolate chunks create those wonderful melty pockets of chocolate, but standard chocolate chips work great too. Feel free to use dark, semisweet, or even milk chocolate.
- Boost the Flavor: For an even deeper chocolate flavor, you can add 1 teaspoon of instant espresso powder to your dry ingredients. You won’t taste the coffee, but it will make the chocolate taste richer.
- Storage: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
There you have it—a batch of rich, decadent, and incredibly delicious chocolate muffins worthy of an Olympic champion! This simple recipe brings the viral sensation home, and we know it will quickly become a favorite for its amazing flavor and fluffy texture. Happy baking!
Estimated Nutritional Information (per muffin)
Calories: 310; Fat: 16g (Saturated Fat: 5g); Carbohydrates: 42g; Sugar: 25g; Protein: 5g; Sodium: 250mg; Fiber: 3g;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
