Description
Delicious and moist Olympic Village Chocolate Muffins made with rich cocoa, semi-sweet chocolate chips, and a touch of sour cream for extra moisture. Perfect for breakfast, snacks, or dessert, these muffins are easy to bake and sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk (whole or buttermilk)
- 1/4 cup sour cream or plain yogurt (for extra moisture)
Add-ins
- 1 cup semi-sweet chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans (for added texture)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream the butter and sugar: In a separate bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract to enhance the flavor.
- Combine the wet and dry ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain muffin tenderness.
- Fold in chocolate chips and sour cream: Gently fold in the semi-sweet chocolate chips and sour cream (or plain yogurt) until evenly distributed throughout the batter for added moisture and richness.
- Fill the muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle chopped walnuts or pecans on top or fold them into the batter for extra texture.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check around 18 minutes by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. Avoid overbaking to keep muffins moist.
- Cool and serve: Allow the muffins to cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor.
Notes
- Using sour cream or yogurt adds extra moistness and a slight tang to the muffins.
- Do not overmix the batter after adding the dry ingredients to prevent dense muffins.
- You can substitute whole milk with buttermilk for a richer flavor.
- Optional nuts such as walnuts or pecans add a nice crunch, but are not necessary.
- Muffins are best enjoyed within 2-3 days stored in an airtight container at room temperature.
- Can be frozen for up to 1 month; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
