Olympic Chocolate Muffins: A Decadent Treat for Chocolate Lovers

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

In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients:

In a large bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this could result in dense muffins.
Add Hot Water:

Stir in the hot water until the batter is smooth. The batter will be slightly thinner than traditional muffin batter, but this helps create a moist texture.
Fold in the Chocolate Chunks:

Gently fold in the semi-sweet chocolate chunks (and mini chocolate chips if using), ensuring they are evenly distributed.
Fill the Muffin Tin:

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle with additional chocolate chips on top if desired.
Bake the Muffins:

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake to maintain a soft, tender texture.
Cool and Serve:

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving and Storage Tips: