Olympic Chocolate Chip Muffins

Soft, fluffy muffins loaded with chocolatey goodness and optional nuts. Perfect for any occasion.

Cook time: 35 minutes

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.75 cups granulated sugar
• 0.5 cups vegetable oil
• 2 egg
• 1 cups buttermilk
• 2 teaspoons vanilla extract
• 1.5 cups chocolate chips
• 0.5 cups nuts chopped, optional

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, 0.5 teaspoons of salt, and 0.75 cups of granulated sugar. Ensure the mixture is well-combined and free of lumps.
3. In another bowl, whisk together 0.5 cups of vegetable oil, 2 large eggs, 1 cup of buttermilk, and 2 teaspoons of vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix—overmixing can make the muffins dense and tough.
5. Gently fold in 1.5 cups of chocolate chips (and 0.5 cups of nuts, if using) until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. You can sprinkle a few extra chocolate chips on top for a pretty finish.
7. Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are fine, but there shouldn’t be any wet batter).
8. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.