Olympic Chocolate Muffins: A Decadent Treat for Chocolate Lovers

These muffins are delicious on their own, or you can serve them with a glass of milk or a scoop of ice cream for an extra indulgent treat.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Variants:

Double Chocolate: Add a handful of white chocolate chips to the batter for a double chocolate twist.
Nutty Chocolate Muffins: For extra crunch, fold in some chopped nuts like walnuts, pecans, or almonds.
Minty Chocolate Muffins: Add 1/2 tsp of mint extract to the batter for a mint-chocolate flavor combination.
FAQ:

Can I use all-purpose flour instead of whole wheat flour?
Yes, all-purpose flour works perfectly in this recipe, and it will give the muffins a lighter texture.

Can I make these muffins without eggs?
Yes, you can substitute the eggs with flax eggs or another egg replacement like applesauce or mashed banana. The texture may vary slightly, but the muffins will still be delicious.

Can I use non-dairy milk?
Absolutely! You can use any non-dairy milk, such as almond milk, oat milk, or soy milk, to make these muffins dairy-free.

Olympic Chocolate Muffins are sure to become a favorite in your baking repertoire. With their rich chocolate flavor and tender crumb, they offer the perfect way to indulge in a little chocolate heaven!