Olympic Chocolate Muffins: A Gold Medal-Worthy Recipe
Celebrate the Olympic spirit with these rich, moist Olympic Chocolate Muffins! Whether you're cheering for your favorite athlete or just craving a delicious treat, this recipe is a guaranteed crowd-pleaser. Easy to make, full of cocoa flavor, and topped with a sprinkle of gold dust—these muffins truly deserve a spot on the winner’s podium!
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (180ml) milk
- 1/2 cup (120ml) hot water
- 1 cup (175g) chocolate chips
- Optional: edible gold dust for topping
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk oil, sugar, eggs, and vanilla until smooth.
- Stir in milk, followed by the dry ingredients. Mix until just combined.
- Slowly add the hot water and stir gently. Fold in the chocolate chips.
- Divide the batter evenly among muffin cups (about 3/4 full).
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let cool and optionally dust with edible gold for that Olympic touch!
Tips for Success
- Do not overmix the batter—this keeps the muffins light and fluffy.
- Add a dollop of peanut butter or Nutella in the center for a fun surprise.
- Use gold sprinkles if you can’t find edible gold dust.
These Olympic Chocolate Muffins are perfect for watch parties, school treats, or just indulging in chocolatey goodness. Ready, set, bake!
🏅 Share your muffin photos with us using #OlympicMuffins and tag @foodlifeorg on Instagram!
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