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Olympic Chocolate Muffins – Moist Easy Chocolate Muffin Recipe for Breakfast

Olympic Chocolate Muffins

Summary: Discover these moist, rich Olympic Chocolate Muffins, trending in the USA, perfect for breakfast, high-protein snacks, or easy chocolate desserts ready in under 30 minutes.
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Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup 125g all-purpose flour
  • ½ cup 50g unsweetened cocoa powder
  • ½ cup 100g granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ½ cup 120ml milk
  • ½ cup 120ml vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup 90g dark chocolate chips or chunks
  • Optional: 2 tbsp Greek yogurt

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (180°C). Line or grease a 12-cup muffin tin.
  3. In a bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk milk, oil, eggs, vanilla, and Greek yogurt.
  5. Combine wet ingredients with dry, mixing gently until just combined.
  6. Fold in chocolate chips.
  7. Fill muffin cups ¾ full and bake for 18–20 minutes or until a toothpick comes out clean.
  8. Cool for 10 minutes before serving.
  9. Prep Time: 10 minutes
  10. Cook Time: 20 minutes
  11. Total Time: 30 minutes
  12. Servings: 12 muffins
  13. Cuisine: American
  14. Category: Breakfast, Snack, Dessert
  15. Calories: 210 per muffin (approximate)

Notes

Notes:
For extra richness, add a tablespoon of espresso powder.
Sprinkle sea salt on top before baking for a gourmet touch.
Replace ¼ cup of flour with chocolate protein powder for high-protein muffins.
To make it dairy-free, use almond milk and coconut oil.
Keywords: chocolate muffin recipe, easy chocolate desserts, best muffins for breakfast, high-protein snacks, moist chocolate muffins, quick breakfast recipes, post-workout snacks