These Olympic chocolate muffins are moist, chocolatey and filled with a gooey chocolate ganache. And the best part is that they're quite easy to make! If you've been online during the 2024 Olympic season, you've definitely seen these muffins take on social media by a storm!
These are some of the best triple chocolate muffins I've ever had (and I’ve had a LOT). I love my chocolate dessert to be rich, decadent and hit me in the face with the chocolatey flavour. This recipe checks all the requirements.
If you want more delicious chocolate dessert recipes like this, try out my amazing rich and moist Chocolate Sheet Cake and this Texas Chocolate Sheet Cake!
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What are Olympic chocolate muffins??
These chocolate muffins (sold at the Olympic Village in Paris) went insanely viral on Tiktok because of the Norwegian swimmer, Henrik Christiansen sharing his meals he's has in the Olympic Village. He gave the chocolate muffins a 11/10 and has shared dozens of videos only about the muffins. It's so funny how his whole account just became all about the muffins.
Other athletes and visitors have gone and tried the famous muffins as well because they look that good. And of course they all loved them! I mean who wouldn’t?
And since most of us can't go to the Olympic Village, I'm sharing this recipe so you can make them at home and enjoy the deliciousness.
It's a moist and decadent double or triple chocolate muffin, filled with milk and dark chocolate chunks and has an insane gooey chocolate centre, which is basically a rich chocolate ganache!
And since most of us can't go to the Olympic Village, I'm sharing this recipe for you guys so you can make them at home and join in on the deliciousness. I can tell you, they really are worth the hype!
I based this recipe off of my previous Blueberry Muffins, using the recipe as a starting point. I've made tested and made changes to make them chocolatey, decadent, moist and just amazing.
Ingredients
- All-purpose flour
- Dutch processed cocoa powder
- Granulated sugar
- Vegetable oil
- Egg
- Sour cream
- Milk
- Instant espresso powder
- Salt
- Baking soda
- Vanilla extract
- Dark chocolate chunks
- Milk chocolate chunks
- Heavy cream
See recipe card for quantities.
Instructions
1. Whisk the egg and sugar until light and pale.
2. Add in the oil, sour cream, vanilla extract and mix well.
3. In a small bowl, mix in the cocoa powder, instant espresso and hot milk until smooth.
4. Add that to the rest of ingredients and mix well.
5. Add in the flour, baking soda, salt and use a spatula to combine. When halfway combined, add in ¾ of the chocolate chunks. Don't over mix. It'll be thick batter.
6. Line a muffin tin and scoop and divide the batter. Fill it up to the top. Let it rest for about 30 minutes. Preheat oven to 425
7. Top the muffins with the rest of the chocolate chunks and place in the oven at 425 for 5 minutes. Turn down the oven to 350 with the muffins still in there. Bake until a toothpick inserted comes out almost clean, with just a few crumbs.
8. While the muffins are baking, make the ganache by combing warm cream and chocolate. Let it sit for 5 minutes.
9. Whisk until smooth and set it aside. Once cooled down, place into a piping bag or ziploc bag.
10. Once the muffins have cooled down, hollow a hole into the middle of the muffins using a chopstick or knife.
11. Pipe the ganache into the hole until it comes out to the top. Enjoy!
Chocolate
These muffins use milk and dark chocolate chunks. You can get these at most grocery stores or baking stores. I wasn't able to find milk chocolate chunks so I used a regular milk chocolate bar. If you can't find any chocolate chunks, you can just use a chocolate bar and chop it up. Or chocolate chips if you're in a pinch.
Of course, the higher quality chocolate you use, the better the end result.
For the ganache you can use semisweet chocolate or I used half milk and half dark.
Best pan to use
I recommend using a jumbo muffin pan that makes 6 muffins. This one is similar to mine!
You can also use a regular muffin pan but they'll cook faster. So make sure to keep an eye on them as they bake and adjust the timing.
How to store the muffins
You can keep them at room temp in an airtight container for 2-4 days at room temp and up to 2 weeks in the fridge!
Olympic Chocolate Muffins: Tips for Success
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough muffins.
- Thick batter: The thick batter helps the muffin rise up higher and results in a denser muffin!
- Don’t Over mix: When combining the wet and dry ingredients, mix until just combined. Over mixing can lead to tough muffins.
- Let the Batter Rest: Allowing the batter to rest for 30 minutes before baking can result in a better rise and a more tender crumb. It helps the muffins rise taller
- Fill the muffin tins to the top: Unlike making cupcakes, don't fill ¾ of the way. You want to fill them to the top so the bake fuller and taller
- Hotter temperature first: Baking the muffins at 425°F for the first 5 minutes will cook the the outsides faster and the uncooked inside won't have anywhere to go but up. Then to cook the inside, lower the temperature to 350°F.
- Don't burn the milk for ganache: You want to warm up the milk but not enough to burn or scald it. Warm milk it going to be enough to melt the chocolate
FAQ
Yes, you can use natural cocoa powder, but it may alter the taste and color slightly. Dutch-processed cocoa powder is recommended for its rich flavor.
Greek yogurt or buttermilk can be used as a substitute for sour cream in this recipe.
Yes, the muffins are delicious on their own, but the ganache adds an extra layer of decadence.
Starting at a high temperature helps the muffins rise quickly, creating a domed top, then lowering the temperature ensures they bake evenly without burning.
You can use any milk you prefer, such as almond milk, soy milk, or oat milk. Whole milk provides the best richness, but other milks will work.
Related
Looking for other recipes like this? Try these:
Olympic Chocolate Muffins
Ingredients
- 1 ¾ cup - all purpose flour (241g)
- ½ cup - dutch processed cocoa powder (41g)
- 1¼ cup - granulated sugar (250g)
- ½ cup - vegetable oil (118mL)
- 1 large egg
- ½ cup - whole milk, hot (118mL)
- ¾ teaspoon - instant espresso or coffee powder
- ¾ cup - Sour cream (185g)
- ¾ teaspoon - vanilla extract
- ¾ teaspoon - baking soda
- ¾ teaspoon - salt
- ½ cup - milk chocolate chunks (100g)
- ½ cup - dark chocolate chunks (100g)
Ganache
- 4 oz - heavy cream, warmed
- 2 oz - milk chocolate chunks
- 2 oz - dark chocolate chunks
- pinch of salt
Instructions
- Whisk the egg and sugar until light and pale.1 large egg, 1¼ cup - granulated sugar
- Add in the oil, sour cream, vanilla extract and mix well.½ cup - vegetable oil, ¾ cup - Sour cream, ¾ teaspoon - vanilla extract
- In a small bowl, mix in the cocoa powder, instant espresso and hot milk until smooth.½ cup - dutch processed cocoa powder, ¾ teaspoon - instant espresso or coffee powder, ½ cup - whole milk, hot
- Add that to the rest of ingredients and mix well.
- Add in the flour, baking soda, salt and use a spatula to combine. When halfway combined, add in ¾ of the chocolate chunks-leave some for the top. Don't over mix. It'll be a thick batter.1 ¾ cup - all purpose flour, ¾ teaspoon - baking soda, ¾ teaspoon - salt, ½ cup - milk chocolate chunks, ½ cup - dark chocolate chunks
- Line a muffin tin and scoop and divide the batter. Fill it up to the top. Top the muffins with the rest of the chocolate chunks. Let it rest for about 30 minutes. Preheat oven to 425.
- Place in the oven at 425℉ for 5 minutes. Turn down the oven to 350℉ with the muffins still in there. Bake until a toothpick inserted comes out almost clean, with just a few crumbs.
- While the muffins are baking, make the ganache by combing warm cream and chocolate and a pinch of salt. Let it sit for 5 minutes.4 oz - heavy cream, warmed, 2 oz - milk chocolate chunks, 2 oz - dark chocolate chunks, pinch of salt
- Whisk until smooth and set it aside. Once cooled down, place into a piping bag or zipoc bag. It'll thicken as it cools.
- Once the muffins have cooled down, hollow a hole into the middle of the muffins using a chopstick or knife.
- Pipe the ganache into the hole until it comes out to the top. Enjoy!
Abdul says
very very yummy
Naomi says
Made these today and they turned out perfect!
Nabeah Wahab says
That makes me so happy! Thank you for taking the time to leave a review <3
Raabiah says
Tastes really great. The chocolate is very rich in the best way possible.
-Please fix the typo in the sugar measurement it should say 1&1/4 cup sugar coz it's 250g sugar.-
Changes I made:
I added 50g more sugar coz I like it a lil sweeter.
The crumb is the perfect consistency, it's moist but still delicate.
The chocolate flavor is rich but not too overwhelming where it's bitter.
I love the crust that the muffin forms, it's perfect and crunchy.
I also love the filling, when you combine it with the crunchy crust it's an amazing first bite. It's crunchy one the outside but a lil pudding-ey on the inside.
Also made some smaller versions which I preferred coz they were easier to eat and served 18 muffins. Baked for 15 min total.
Nabeah Wahab says
Thank you so much Raabiah! I don't know how i missed that typo, thank you for catching it! And I'm so glad you enjoyed the muffins though and thank you for trying them out!
Jojo says
I made them yesterday and they turned out amazing I didn't have sour cream on hand so I substituted it for yogurt and a little baking soda. Great flavour, rich in chocolate, perfect for a sweet tooth craving
Nabeah Wahab says
Thank you for the kind review! I'm so glad you tried the recipe out and enjoyed it!
Sundus says
I MADE THESE MUFFINS AND THEY WERE AMAZING ,MY WHOLE FAMILY LOVED IT .
Nabeah Wahab says
Ahhh thank youuu! This made my day!!