These Olympics Chocolate Muffins are rich, moist, and bursting with chocolate flavor. Perfect for any occasion, they’re easy to make and guaranteed to impress.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips
Instructions:
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Combine Wet Ingredients:
- In another bowl, whisk melted butter, eggs, vanilla extract, milk, and sour cream until smooth.
Combine Wet and Dry Mixtures:
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
Fold in Chocolate Chips:
- Gently fold in the chocolate chips for an extra burst of chocolate in every bite.
Fill the Muffin Tin:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- Use Dutch-processed cocoa for a deeper chocolate flavor.
- Sprinkle additional chocolate chips on top before baking for a decorative touch.
- Store leftovers in an airtight container for up to 3 days.
