These Olympic Chocolate Muffins are soft, moist, and loaded with rich chocolate flavor. Inspired by Henrik Christensen's hilarious viral TikTok videos, they’re a delicious treat that's as fun to make as it is to eat.
With a decadent ganache filling and a chocolate chunk topping, these muffins are the perfect way to satisfy your chocolate cravings for breakfast, a snack, or dessert.
We hope you have as much fun making these as we do!
Ingredients
- 50 g (½ cup) Dutch-process or unsweetened cocoa powder
- 2 tsp instant espresso or coffee
- 43 g (¼ cup) semisweet chocolate chunks or chips
- 120 ml (½ cup) buttermilk
- 60 ml (¼ cup) water
- 175 g (⅞ cup) granulated sugar
- 50 g (¼ cup) dark or light brown sugar, packed
- 120 ml (½ cup) vegetable or canola oil
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 120 ml (½ cup) sour cream, room temperature
- 1 Tbsp vanilla extract
- 240 g (2 cups) all-purpose flour
- 40 g (⅓ cup) cake flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- Add-ins: 186 g (1⅓ cups) semisweet or milk chocolate chunks
- Topping: 75 g (about ½ cup) semisweet or bittersweet chocolate chunks
- 115 ml (about ½ cup) heavy cream
- 113 g (about ⅔ cup) semisweet or bittersweet chocolate chips
- ⅛ tsp vanilla extract
- ⅛ tsp salt
Chocolate Muffins
Chocolate Ganache Filling
Instructions
Chocolate Muffin
Position a rack in the middle of the oven and preheat to 425°F. Line a 12-count muffin tin with paper liners (tulip preferred).
In a small saucepan over low heat, stir together the cocoa powder, instant espresso, 43 g (¼ cup) chocolate chips, buttermilk, and water until melted. Don’t let the mixture boil.
Pour the melted mixture into a large bowl and let it cool for about 10-15 minutes.
Add the granulated sugar, brown sugar, oil, eggs, egg yolk, sour cream, and vanilla into the cooled chocolate mixture. Whisk for 1-2 minutes until frothy.
Sift in the all-purpose flour, cake flour, baking powder, baking soda, and salt. Fold with a spatula until just combined. The batter should be thicker than cake batter but thinner than cookie dough.
Gently fold in the 186 g (1⅓ cups) chocolate chunks until evenly distributed. Be careful not to overmix.
Fill the muffin liners with batter using a 3-4 Tbsp cookie scoop, about ¾ full.
Evenly divide the 75 g (½ cup) of chocolate chunks on top of each muffin.
Bake at 425°F for 5 minutes.
With the oven door still closed, reduce the oven temperature to 350°F and bake for 13-17 more minutes until a toothpick comes out mostly clean with a few moist crumbs. Note that you may hit pockets of melted chocolate.
Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely, about 30-50 minutes.
Chocolate Ganache Filling
While the muffins are cooling, heat the heavy cream in a small saucepan until steam rises from the surface.
Pour the hot cream over the chocolate chips in a small heat-proof bowl, ensuring all pieces are submerged, and let sit for 5 minutes.
Whisk the cream and chocolate together until smooth and glossy, starting in the center to create an emulsion.
Let the ganache cool to thicken slightly, about 25-35 minutes.
Assembly
Once the muffins are completely cooled, use a cupcake corer, small knife, or the wide end of a piping tip to punch or cut out a small hole in the center of each muffin.
Pipe or spoon the cooled ganache into the hole until it just starts to overflow.
Serve slightly warmed or at room temperature.
Notes
- Servings: 12 standard muffins
- Storage: Tightly cover and store the muffins at room temperature for up to 1 day or in your fridge for up to 3 days. After that, they start to dry out.
- Mixer:This recipe can be made using a hand mixer in place of a whisk, but muffins can be super easy to overmix so we don't recommend a stand mixer.
- Ganache Filling: You can substitute the chocolate ganache with a chocolate hazelnut spread, like Nutella.
- Muffin Cores: These are great as an ice cream topping or to mix with leftover ganache to make cake truffles!
- Eating Preferences: We like heating these muffins slightly right before eating to melt the ganache and chunks. From room temperature, we reheat one at a time in the microwave for exactly 9 seconds, and from the fridge, we reheat for 27 seconds, no more and no less! 😊 (WARNING: eat over wrapper or plate with a napkin at hand - things get deliciously messy)
Happy baking! ❤️
Emma & Eric
@birchberryco The viral Olympic Chocolate Muffins 🏅🍫 made famous by @henrikchristians1 ♬ original sound - 𝘋𝘪𝘴𝘯𝘦𝘺𝘷𝘪𝘥𝘴♡
