Description
Delight in these rich and moist Olympic Village Chocolate Muffins, perfect for breakfast or an indulgent snack. Made with cocoa powder, chocolate chips, and a touch of sour cream for extra moisture, these muffins are simple to prepare and yield a deliciously chocolaty treat sure to please all ages.
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
Add-ins
- 1 cup semi-sweet chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans
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 evenly combined. Set this bowl aside.
- Cream the butter and sugar: In a separate bowl, beat the softened unsalted butter with the granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale, which takes approximately 3 to 4 minutes.
- Add eggs and vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract for added flavor.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter, which could make the muffins tough.
- Fold in chocolate chips and sour cream: Gently fold the semi-sweet chocolate chips and sour cream (or plain yogurt) into the batter until evenly distributed, ensuring a moist texture and bursts of chocolate.
- Fill the muffin tin: Evenly divide the batter among the muffin cups, filling each about three-quarters full. If using nuts, you can sprinkle them over the top or fold them into the batter before portioning.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness 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 the muffins tender.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best taste experience.
Notes
- You can substitute buttermilk for regular milk to add a slight tang and increase tenderness.
- For a nut-free version, simply omit the optional nuts.
- Ensure butter is softened to room temperature for smooth creaming with sugar.
- Do not overmix the batter after adding the dry ingredients to maintain muffin fluffiness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
