Olympics Chocolate Muffins
This Olympics Chocolate Muffins Recipe brings a playful twist to your baking, with rich cocoa, Greek yogurt for a tender crumb, and colorful sprinkles that echo the gold, silver, and bronze rings.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup whole milk or plant-based milk
- ½ cup plain Greek yogurt
- ⅓ cup neutral oil
- 2 teaspoons pure vanilla extract
- ¼ cup colorful sprinkles
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
- In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly blended.
- In another bowl, beat eggs lightly, then stir in milk, Greek yogurt, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry and fold gently with a spatula until just combined.
- Scoop batter into liners, filling each cup about two-thirds full; sprinkle each top with colorful sprinkles.
- Bake for 18–20 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out with moist crumbs.
- Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. Optional: Pipe a ring of white icing around each muffin top to mimic Olympic rings.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 250kcal
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