These Olympic Chocolate Muffins are a triple-chocolate dream: moist, fluffy muffins packed with dark and milk chocolate chunks and filled with a molten chocolate ganache center. Inspired by the viral muffins served at the 2024 Paris Olympic Village and made famous by Norwegian swimmer Henrik Christiansen, these muffins are tall, indulgent, and absolutely unforgettable. Whether you’re baking for a special occasion or just want to treat yourself, these muffins deliver bakery-level decadence right from your kitchen.
Ingredients:
For the Muffins:
- 1 large egg
- ½ cup granulated sugar
- ¼ cup neutral oil (vegetable or canola)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup milk (warm)
- 1 tablespoon instant espresso powder (optional, enhances chocolate flavor)
- ⅔ cup Dutch-processed cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark chocolate chunks
- ¾ cup milk chocolate chunks
For the Ganache Filling:
- 2 oz semisweet or dark chocolate, chopped
- ¼ cup heavy cream
Instructions:
1. Make the Ganache (First, So It Can Cool)
- Place chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan or microwave until steaming (not boiling).
- Pour the hot cream over the chocolate and let sit for 2–3 minutes.
- Stir until smooth and glossy. Let cool slightly, then refrigerate until thickened but still pipeable.
2. Prepare the Muffin Batter
- Preheat oven to 425°F (220°C). Line a muffin tin with tulip liners or grease well.
- In a large bowl, whisk the egg and sugar until light and pale.
- Add oil, sour cream, and vanilla extract. Mix until smooth.
- In a small bowl, stir the warm milk with the espresso powder and cocoa powder until smooth. Add to the wet ingredients and mix well.
- Sift in the flour, baking soda, and salt. Stir gently until halfway combined.
- Fold in ¾ of the chocolate chunks. Do not overmix—the batter will be thick.
3. Fill the Muffin Tins
- Divide the batter evenly among 6 jumbo muffin cups or 12 standard cups, filling each nearly to the top.
- Sprinkle the remaining chocolate chunks on top.
4. Bake
- Bake at 425°F for 5–7 minutes to create a domed top.
- Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 12–15 minutes, or until a toothpick inserted into the edge (not the center) comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
5. Fill with Ganache
- Once muffins are cool enough to handle, use a paring knife to cut a small cone out of the center of each muffin.
- Fill a piping bag or zip-top bag with the ganache and pipe it into the center of each muffin.
- Optional: drizzle extra ganache on top for a glossy finish.
Tips & Variations:
- Don’t skip the temperature trick: Starting at a high temp gives you that bakery-style domed top.
- Espresso powder: Enhances the chocolate flavor without making the muffins taste like coffee.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5. Reheat slightly before serving for a gooey center.
- Make it gluten-free: Substitute a 1:1 gluten-free flour blend.
Why You’ll Love Them:
- Triple chocolate: Cocoa, chocolate chunks, and ganache—need we say more?
- Bakery-style texture: Tall, fluffy, and moist with a tender crumb.
- Viral-worthy: Inspired by the muffins Olympic athletes can’t stop raving about.
- Perfect for any occasion: Breakfast, dessert, or a show-stopping snack.
These Olympic Chocolate Muffins are more than just a trend—they’re a chocolate lover’s fantasy come true. Whether you’re watching the games or just craving something rich and indulgent, these muffins are a gold-medal treat. Want a peanut butter swirl or raspberry ganache version next? 🍫🥇