Decadent Olympic Chocolate Muffins: A Rich and Indulgent Treat

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
Mix the Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine the Wet Ingredients:

In another bowl, whisk together the granulated sugar, brown sugar, milk, eggs, melted butter, and vanilla extract until well combined.
Add the Wet Ingredients to the Dry Ingredients:

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Incorporate the Chocolate:

Gently fold in the semi-sweet chocolate chips, milk chocolate chips (if using), and chopped dark chocolate (if using). The batter will be thick and rich.
Fill the Muffin Tin:

Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full. You can sprinkle a few extra chocolate chips on top for a nice presentation.
Bake:

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached. Be careful not to overbake, as the muffins will dry out.
Cool and Serve:

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best chocolate experience!
Serving and Storage Tips: