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Olympic Double Chocolate Muffins – Bakery-Style

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A rich, moist chocolate muffin inspired by Whistler’s famous Olympic Village treat — packed with cocoa and melty chocolate chunks.

Ingredients

Scale

  • 1¾ cups all-purpose flour

  • ½ cup cocoa powder (Dutch-process preferred)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp espresso powder (optional)

  • 2 large eggs

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • ¾ cup sour cream or Greek yogurt

  • ½ cup milk

  • ½ cup vegetable oil

  • 1½ tsp vanilla extract

  • 1 cup semi-sweet chocolate chunks or chips

Instructions

  • Preheat oven to 375°F. Line or grease a 12-cup muffin tin.

  • Mix dry ingredients in a large bowl.

  • In another bowl, whisk eggs, sugars, yogurt, milk, oil, and vanilla.

  • Combine wet and dry mixtures. Fold in chocolate chunks.

  • Scoop batter into muffin cups. Top with extra chocolate or sugar.

  • Bake 17–20 minutes. Cool slightly before serving.

Notes

  • Add raspberries, nuts, or orange zest for variations.

  • Rest batter 15 minutes for taller muffins.

  • Store at room temp or freeze for later.

Find it online: https://flavorlyzo.com/olympic-double-chocolate-muffins-bakery-style/