These muffins are a chocolate lover’s dream—moist, fluffy, and loaded with chocolate in three forms: cocoa powder, chocolate chunks, and a molten ganache center. Inspired by the viral Olympic Village muffins adored by Norwegian swimmer Henrik Christiansen, they feature a high-domed top, bakery-style crumb, and a rich, dark color. Whether you’re baking for breakfast, dessert, or a special event, these muffins deliver indulgence with ever
Ingredients:
For the Muffins:
- 2 cups all-purpose flour
- ⅔ cup Dutch-process cocoa powder
- 1 cup granulated sugar
- 2 large eggs + 1 extra yolk
- ¾ cup sour cream or plain Greek yogurt
- ½ cup vegetable or canola oil
- ½ cup whole milk (warm)
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon instant espresso powder (optional, enhances chocolate flavor)
- ½ cup milk chocolate chunks
- ½ cup dark chocolate chunks
For the Ganache Filling:
- ½ cup heavy cream
- ½ cup dark or semi-sweet chocolate chunks
- Pinch of salt
Instructions:
1. Prep the Oven and Pan
- Preheat oven to 425°F (220°C).
- Line a jumbo muffin tin with tulip-style parchment liners or use a regular 12-cup muffin tin.
- Lightly spray liners with non-stick spray.
2. Mix the Wet Ingredients
- In a large bowl, whisk eggs, extra yolk, sugar, oil, sour cream, vanilla, and espresso powder until smooth and pale.
- In a separate bowl, mix cocoa powder with warm milk until smooth, then add to the wet mixture.
3. Add the Dry Ingredients
- Sift flour, baking soda, and salt into the wet mixture.
- Stir gently with a spatula until just combined—don’t overmix.
- Fold in ¾ of the chocolate chunks, reserving the rest for topping.
4. Fill and Rest
- Divide batter evenly among muffin cups, filling each to the top.
- Top with remaining chocolate chunks.
- Let the batter rest in the pan for 20–30 minutes to help develop a tall dome.
5. Bake
- Bake at 425°F for 5 minutes.
- Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 18–22 minutes.
- Muffins should be puffed, cracked on top, and a toothpick inserted should come out with moist crumbs.
6. Make the Ganache
- While muffins bake, heat cream until steaming.
- Pour over chocolate chunks in a bowl and let sit for 2–3 minutes.
- Whisk until smooth and glossy.
- Let cool slightly and transfer to a piping bag or ziplock bag.
7. Fill the Muffins
- Once muffins are cool enough to handle, use a paring knife or chopstick to create a cavity in the center.
- Pipe ganache into the center until it slightly overflows.
- Optionally drizzle more ganache on top.
🍽️ Serving Suggestions:
- Serve warm with coffee, milk, or hot chocolate.
- Pair with fresh berries or a scoop of vanilla ice cream for dessert.
- For a brunch spread, add fruit salad and whipped cream.
💡 Tips & Variations:
- No Ganache? Use store-bought chocolate sauce or skip the filling for double chocolate muffins.
- Sugar-Free Option: Use erythritol or monk fruit sweetener and sugar-free chocolate.
- Tropical Twist: Add chopped dried pineapple or coconut flakes to the batter.
- Mini Version: Use a mini muffin tin and reduce baking time to 12–15 minutes.
These muffins are bold, gooey, and totally worthy of a gold medal. Want to try a sugar-free version next or maybe a tropical chocolate remix? I’ve got plenty more winning recipes to share!