Olympic Chocolate Muffins Recipe

5 from 19 votes

Olympic Chocolate Muffins Recipe

Norweign swimmer, Henrik Christensen, has made everyone crave these triple chocolate muffins from the Olympic village dining hall. I now think of them as the official Olympic Chocolate Muffins. They're tall bakery-style chocolate muffins that have a bit of ganache in the center, a large crumb and square chocolate chunks. Delicious!

Prep Time15

Cook Time20

Cooling Time10

Total Time45

Course: Breakfast

Cuisine: American, French

Diet: Low Fat

Servings: Muffins

Author: Adrianna Adarme

Cost: $6

Equipment

1 muffin pan
2 Medium bowls
1 small saucepan
1 small bowl

Ingredients

Chocolate Muffins:

125 (1/2) grams (cup) granulated sugar
1 large egg
1/4 cup neutral oil (such as vegetable, canola or avocado oil)
1 teaspoon instant coffee
1 teaspoon pure vanilla extract homemade or store-bought
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 (120) cup (g) all-purpose flour
35 (1/3) grams (cup) baking cocoa
150(5) ml(ounces) buttermilk warmed
Handful milk or dark chocolate chunks

Chocolate Ganache:

1 ounce dark chocolate chopped
1/4 cup heavy cream

Instructions

To Make the Chocolate Muffins:

Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt. We want a smooth mixture. Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.
Add four tulip muffin liners to a muffin tin. If you're using regular muffin liners, add six! Fill up the muffin liners. Top with a handful of chocolate chunks.
Place in the oven and raise the oven temperature to 425F and bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.

To Make the Ganache:

While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm up the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and then mix it up until smooth. Transfer to a piping bag or ziplock bag.
When the muffins have cooled a bit, use a paring knife to remove the center. Pipe the ganache in the center each of the muffins. Serve them up and enjoy.

Video

Notes

Tips and Tricks:

The secret to perfectly domed bakery-style muffins is to bake them at two temperatures. I like to start at a higher temperature and then reduce the temperature after a few minutes for the remainder of baking. The initial high heat gives the muffins a jolt resulting in super tall muffins. I do this trick with my Blueberry Muffins and swear by it!

Nutrition