Viral Olympics Chocolate Muffins
These Olympic Chocolate Muffins are rich, moist, and loaded with chocolatey goodness — inspired by the viral treats served at the Paris 2024 Olympics. Perfect for breakfast, dessert, or an indulgent snack, they’re easy to make and guaranteed to impress with their bakery-style flavor and fluffy texture. A true gold-medal delight for chocolate lovers.
Equipment
- 1 Muffin Tin Standard 12-cup muffin pan
- 12 Muffin Liners Paper or silicone liners
- 1 Mixing Bowls For wet and dry ingredients
- 1 Rubber Spatula For folding in ingredients
- 1 Measuring Cups For dry and wet ingredients
- 1 Whisk or Spoon For mixing ingredients
- 1 Oven Preheated to 375°F (190°C)
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- ½ cup brown sugar
- ¾ cup plain Greek yogurt
- ½ cup whole milk
- ½ cup melted butter or vegetable oil
- 1 tsp vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Turn on your oven and set the temperature to 375 degrees Fahrenheit.
- Preheating is important, it makes sure that when you put in the muffins they will bake evenly and rise properly.
- Take a muffin tin and place a paper or silicone liner (whatever you like) into each of the cup-shaped molds.
- Take a large bowl and add all the dry ingredients in the bowl (flour, cocoa, baking powder, baking soda, and salt.)
- Whisk together the dry ingredients properly.
- Take another bowl and beat eggs and sugar together until light. Add to this bowl yogurt, milk, melted butter, and vanilla. Mix until becomes smooth.
- Now combine these two bowls, mix the dry with the wet mixture.
- To fold in the chocolate chips, add them to your batter, then use a rubber spatula or large spoon to gently combine. Scoop from the bottom of the bowl, lift the batter over the chips, and turn the bowl slightly as you repeat this motion. Do this a few times just until the chips are evenly distributed— be careful not to overmix.
- Scoop batter into muffin cups, filling ¾ full. Add extra chocolate chips and nuts on top if you’re feeling a little fancy.
- Bake for 18–22 minutes, or until a toothpick comes out with moist crumbs.
- Cool for 10 minutes, then enjoy like an Olympic gold medalist.
- If you like this recipe, please leave a comment or a star to your liking below. TYSM!