Olympic Village Chocolate Muffins Recipe
The Olympic Village is legendary—not just for hosting world-class athletes but also for its incredible array of international cuisine. And among the crowd-pleasers in many past Olympic Villages have been the chocolate muffins. These muffins aren’t your everyday chocolate treats—they’re made to fuel champions and satisfy cravings in equal measure.
Equipment
- A 12-cup muffin pan
- Paper liners or non-stick spray
- Two mixing bowls (large and medium)
- Whisk or hand mixer
- Spatula
- Spoon or ice cream scoop for batter
- Cooling rack for your muffins
Ingredients
Dry Ingredients:
- 2 cups 250g all-purpose flour
- 1/2 cup 50g unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup 120ml vegetable oil (or melted butter for extra richness)
- 3/4 cup 150g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 2 large eggs room temperature
- 1 cup 240ml buttermilk (or whole milk + 1 tablespoon vinegar)
- 1 teaspoon pure vanilla extract
Add-ins:
- 1 cup 175g semi-sweet chocolate chips
- Optional toppings like chopped nuts mini marshmallows, or a sprinkle of sea salt
Instructions
Step 1: Preheat Your Oven and Prepare the Pan
- Start by heating your oven to 375°F (190°C). This helps the muffins bake evenly. While the oven is warming up, get your muffin pan ready by adding paper liners or spraying it with non-stick spray. This makes it easier to take the muffins out later without messing them up.
Step 2: Combine the Dry Ingredients
- Take the large mixing bowl and whisk together your dry ingredients. This usually includes flour, cocoa powder, sugar, baking powder, and a pinch of salt. Whisking not only blends these ingredients but also aerates the mixture, giving your muffins a beautiful, fluffy texture.
Step 3: Mix the Wet Ingredients
- Now, grab your medium mixing bowl and focus on the wet ingredients. Blend together eggs, milk, vanilla extract, and melted butter until the batter is smooth and consistent. Be sure to mix these ingredients thoroughly, as this will help your muffins achieve a uniform and moist texture.
Step 4: Combine Wet and Dry Mixtures
- Gradually pour the wet ingredients into the bowl with the dry mixture. Use a spatula to fold them together gently, ensuring that you don’t overmix. A few small lumps are perfectly fine; overmixing could lead to dense muffins. Mix just until the flour disappears and the batter forms.
Step 5: Add the Chocolate Chips
- Once your batter is fully combined, fold in the chocolate chips. Distribute them evenly throughout the batter for that delightful burst of chocolate in every bite. Feel free to add extra for an indulgent treat, or swap them out with another fun mix-in, like chopped nuts or dried fruit.
Step 6: Fill the Muffin Pan
- Using a spoon or an ice cream scoop, portion out the batter into the prepared muffin pan. Aim to fill each cup about two-thirds full, leaving room for the muffins to rise beautifully as they bake. Try to distribute the batter evenly for consistent baking across the batch.
Step 7: Bake to Perfection
- Put the muffin pan in the oven and bake for 18-22 minutes. Check if they’re done by sticking a toothpick in the center—it should come out clean or with a few crumbs. Try not to open the oven door too often so they rise properly.
Step 8: Cool and Enjoy
- Once your muffins are baked to perfection, remove them from the oven and place the pan on a cooling rack for about 5 minutes. Carefully transfer each muffin to the rack to cool completely.
Notes
These muffins are incredibly forgiving and customizable, making them perfect for bakers of all levels. Remember not to overmix the batter to keep them light and fluffy, and don’t be afraid to experiment with mix-ins to make them uniquely yours. Enjoy the process—and the delicious results!