Inspired by the viral sensation from the Olympic Village, these triple chocolate muffins are a decadent treat that combines rich cocoa flavor, melty chocolate chunks, and a gooey ganache center. They’re tall, bakery-style muffins with a craggy top and a moist, tender crumb—perfect for breakfast, dessert, or a celebratory snack. Norwegian swimmer Henrik Christiansen dubbed them “11/10,” and now you can recreate the magic in your own kitchen.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- ⅔ cup Dutch-process cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sour cream or plain Greek yogurt
- ½ cup vegetable or canola oil
- ½ cup whole milk (warm)
- 1 tsp vanilla extract
- ¾ tsp instant espresso powder (optional, enhances chocolate flavor)
- ½ cup milk chocolate chunks
- ½ cup dark chocolate chunks
For the Ganache Filling:
- 4 oz heavy cream
- 2 oz milk chocolate chunks
- 2 oz dark chocolate chunks
- Pinch of salt
Instructions
Step 1: Prep the Muffin Tin
Preheat your oven to 425°F (220°C). Line a jumbo muffin tin with parchment tulip liners or grease well. If using a standard muffin tin, reduce baking time slightly and fill each cup ¾ full.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. This ensures even distribution and prevents clumps.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs until light and frothy. Add sour cream, oil, vanilla extract, and espresso powder. Mix until smooth. In a small bowl, stir the warm milk into the espresso powder and cocoa until dissolved, then add to the wet mixture.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry mixture. Use a spatula to gently fold until just combined. The batter will be thick—don’t overmix. Fold in ¾ of the chocolate chunks, reserving the rest for topping.
Step 5: Rest the Batter
Let the batter rest for 30 minutes. This helps hydrate the flour and cocoa, resulting in taller, fluffier muffins.
Step 6: Fill and Bake
Scoop the batter into the muffin cups, filling each to the top. Sprinkle the remaining chocolate chunks on top. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for 18–23 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 7: Make the Ganache
While muffins bake, heat the cream until steaming (not boiling). Pour over the chocolate chunks and let sit for 5 minutes. Whisk until smooth and glossy. Add a pinch of salt to enhance flavor. Let cool slightly and transfer to a piping bag or ziplock with the corner snipped.
Step 8: Fill the Muffins
Once muffins have cooled for 10–15 minutes, use a chopstick or paring knife to create a cavity in the center of each muffin. Pipe ganache into the center until it slightly overflows. Optionally, drizzle more ganache on top for extra indulgence.
🍽️ Serving & Storage Tips
- Serve warm with a glass of milk or coffee for the ultimate chocolate experience.
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for 3 months. Reheat gently before serving.
These muffins are a chocolate lover’s dream—rich, gooey, and unapologetically indulgent. Want to try a sugar-free twist or a tropical variation next? I’ve got ideas that’ll keep your baking game gold-medal worthy.