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Olympic Chocolate Muffins

Rich and fudgy muffins with a deep chocolate flavor, perfect for breakfast, brunch, or a sweet snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour Forms the base of the muffins for structure and texture.
  • 1/2 cup Dutch Process cocoa powder Provides a deep chocolate flavor and rich color.
  • 1/4 cup black cocoa powder Enhances the chocolate intensity and gives a darker hue.
  • 1/4 cup milk powder Adds creaminess and boosts the overall flavor profile.
  • 1 teaspoon salt Balances sweetness and heightens flavor.
  • 1 teaspoon baking soda Works as a leavening agent for a fluffy texture.
  • 1 teaspoon espresso powder Intensifies the chocolate flavor without adding coffee taste.
  • 1 teaspoon baking powder Contributes to the lift and lightness of the muffins.
Wet Ingredients
  • 1/2 cup salted butter Adds rich flavor and moisture to the batter.
  • 1 cup buttermilk Ensures a tender crumb and adds a slight tang.
  • 1/4 cup canola oil Keeps the muffins moist and soft.
  • 1 teaspoon vanilla extract Introduces a sweet aromatic note that complements chocolate.
  • 2 large eggs Binds the ingredients and contributes to structure.
  • 1/2 cup vanilla skyr yogurt Adds creaminess and moisture, enhancing the texture.
  • 1 cup light brown sugar Provides sweetness and contributes to moisture.
Chocolate Additions
  • 1/2 cup dark chocolate Chunks of dark chocolate melt for a gooey texture.
  • 1/2 cup milk chocolate Adds sweetness and creaminess to the muffins.
  • 1/2 cup chocolate chunks For topping, creating a decadent look and taste.
Topping
  • 1 cup Hot Fudge Sauce Adds a luxurious finish and extra chocolate flavor.

Method
 

Preparation
  1. Prepare the Hot Fudge Sauce in advance if using homemade for topping.
  2. In a large bowl, whisk together the flour, Dutch Process cocoa powder, black cocoa powder, milk powder, salt, baking soda, espresso powder, and baking powder.
  3. In a medium microwave-safe bowl, melt the butter until fully liquid.
  4. Whisk in buttermilk, canola oil, and vanilla extract with the melted butter.
  5. Beat in the eggs one at a time until fully mixed.
  6. Whisk in yogurt followed by brown sugar until the mixture is smooth.
  7. Combine the wet ingredients with the dry ingredients and mix until just combined.
  8. Gently fold in the chopped dark and milk chocolate.
  9. Cover the batter and let it rest for 30 minutes.
Baking
  1. Preheat the oven to 425°F to get it hot for baking.
  2. Line a muffin tin with tulip parchment liners for easy removal and a nice look.
  3. Portion the batter into the muffin tins and top with additional chocolate chunks.
  4. Bake at 425°F for 7 minutes to create a nice rise.
  5. Lower the oven temperature to 350°F and continue baking for an additional 13 to 15 minutes.
  6. Let the muffins cool slightly in the pan before turning out onto a wire rack.
Serving
  1. Once slightly cooled, poke holes in the tops of each muffin and pipe hot fudge sauce into the holes for a decadent treat.

Notes

Use room temperature ingredients for a smoother batter. For more intense chocolate flavor, use high-quality chocolate and cocoa. Muffins can also be enhanced with nuts or chocolate chips.