Can I use melted butter instead of oil?

Absolutely! I do this sometimes when I want extra richness. Use the same amount of melted butter (1/2 cup), but let it cool slightly before mixing it in. Your muffins will have a more cake-like texture with that lovely buttery flavor. Just don't use cold butter - it'll make the batter seize up.

How do I make these gluten-free?

Easy swap! Use a 1:1 gluten-free flour blend (I like Bob's Red Mill) instead of regular flour. The texture comes out nearly identical - my gluten-free friends can't even tell the difference. Just be sure your baking powder is GF too, since some brands contain wheat starch.

Why did my muffins turn out dry?

Oh no! Usually this means they baked too long. Ovens vary, so start checking at 16 minutes next time. Also, make sure you're measuring your flour correctly (spoon it into the cup, don't scoop!). And whatever you do, don't skip the chocolate chips - they're the MVP for keeping things moist!

Can I make mini muffins instead?

Yes! Perfect for bite-sized celebrations. Just reduce the bake time to 10-12 minutes and keep an eye on them. You'll get about 24 minis from this batch - great for team snack time during medal ceremonies!

Unbeatable Olympics Chocolate Muffins in Just 20 Minutes

Name: Unbeatable Olympics Chocolate Muffins in Just 20 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: International
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup cocoa powder; 1 cup sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup milk; 1/2 cup vegetable oil; 2 eggs; 1 tsp vanilla extract; 1/2 cup chocolate chips

Description

Delicious chocolate muffins inspired by the Olympic spirit, perfect for breakfast or a snack.

Ingredients

1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1/2 cup chocolate chips

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
In another bowl, whisk milk, oil, eggs, and vanilla extract.
Combine wet and dry ingredients. Fold in chocolate chips.
Divide batter evenly into muffin cups. Bake for 18-20 minutes.
Let cool before serving.

Notes

Store in an airtight container for up to 3 days.
Add nuts or dried fruit for extra texture.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: International