If you're looking for a dessert that truly deserves a gold medal, this Olympic Chocolate Chunk Muffin recipe takes it home! This chocolate muffin is like a combination of chocolate cake and ganache. It's packed with rich chocolate flavor, a decadent chocolatey ganache filling, and a tender, moist crumb-- you won't need another chocolate muffin recipe!
What is the viral Olympic Chocolate Muffin?
These chocolate ganache muffins went viral after Norwegian swimmer Henrik Christiansen was spotted hoarding them from the Olympic village dining hall. While many are searching for the iconic recipe for chocolate chips muffins, I believe this recipe with chocolate chunks makes these the official Olympic Chocolate Muffins.
This recipe was adapted from Jordan Howlett, also know as Jordan The Stallion, who is known for finding everything the internet wants to know, such as the recipe for these chocolate muffins.
People have said they are just an Aldi chocolate muffin, but I beg to differ. These are towering, bakery-style chocolate muffins with a gooey ganache center and a soft crumb. Give it a try, you won't regret it!
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Ingredients
To make these incredible chocolate ganache muffins recipe, you'll need:
Chocolate Batter
- Milk: For soft, moist muffins!
- Water: The warm water in this recipe will help to activate the flavor of the cocoa powder!
- Instant Coffee: The bitterness of coffee enhances the chocolate flavor, making it deeper and more intense.
- Cocoa Powder: Use GOOD quality cocoa powder. This will provide a rich, chocolatey base for the muffins and give it that intense chocolate flavor.
- Chocolate Chunks: Adds bursts of chocolate throughout the muffins and in the ganache filling. I like to use a combination of semi sweet chocolate chunks and dark chocolate for a balance of sweetness, richness and bitterness! Alternatively, feel free to use chocolate chips!
- Butter: For moist, rich chocolate muffins.
- Brown & White Sugar: Brown sugar adds a deep, caramel-like molasses flavor in addition to adding moist-ness. The white sugar keeps things extra sweet without adding too much color, that brown sugar would add.
- Avocado Oil: Adds extra moisture and a subtle, healthy fat to the batter. You can substitute with vegetable or canola oil, if preferred.
- Eggs: Eggs add structure and help the muffins rise in the oven!
- Vanilla: For a depth of flavor.
Dry Ingredients
- Flour: All-purpose flour works great here, but you can also use a gluten-free replacement flour if needed.
- Baking Powder: To help the muffins rise in the oven.
- Salt: To bring balance to the sweetness.
Ganache Filling
- Heavy Cream: Creates a rich and creamy ganache filling.
- Chocolate Chunks: For that rich chocolate ganache flavor!
- Salt: Just a pinch to balance the flavors.
See recipe card for quantities.
How to Make Olympic Chocolate Muffins
Step by Step Instructions
Step 1: In a pot over low heat, add milk, water, instant coffee, ½ cup of cocoa powder and ½ cup of chocolate chunks. Whisk until melted and combined. Turn off the heat and whisk in the butter until it is fully incorporated. Place it in a heat-safe bowl to cool.
Step 2: In a bowl, add flour, baking powder, and salt. Whisk together.
Step 3: In the bowl of the cooled chocolate batter, add in room temperature eggs, brown sugar, white sugar, vanilla extract, and avocado oil. Whisk to combine.
Step 4: Fold ⅓ of the flour mixture into the chocolate batter until just combined and no flour is showing. Continue adding in the flour and folding until combined. Add in the remaining ¼ cup of chocolate chunks and fold to incorporate.
Step 5: Using an ice cream scoop, scoop 1 ½-2 scoops of the muffin batter into the parchment paper muffin liners. Top with more chocolate chunks.
Step 6: Bake at 375F for 24 minutes. After 24 minutes, reduce the temperature to 350F and bake for another 8-10 minutes until a toothpick comes out clean when inserting it into the center of the muffin. Allow it to cool.
Step 7: In a saucepan over low heat, add heavy cream, chocolate chunks and salt. Whisk until melted and the ganache begins to thicken. Remove from heat and place in a piping bag.
Step 8: Using a knife, cut a small hole in the middle of each muffin and pipe in the ganache. Enjoy warm!
Pro Tip: Allow the ganache to cool a bit in the piping bag before piping into the muffins. If the ganache is too hot, it won't stick in the muffin as well!
Substitutions & Variations
- Dark chocolate muffins- Swap the semi-sweet chocolate for dark chocolate chunks for a more intense chocolate flavor. Keep in mind that they will not be as sweet!
- Nutty chocolate muffins- Add ½ cup of chopped walnuts or pecans to the Olympic chocolate muffin batter for added crunch and flavor!
- Gluten-free muffins- Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking powder is gluten-free as well!
Equipment
This Olympic chocolate muffin recipe only needs a few common kitchen items for preparation. Here's what you'll need:
- Sauce Pan
- Mixing Bowls
- Ice Cream Scoop
- Piping Bag- or a ziplock bag!
Storage
Store any leftover Olympic chocolate ganache muffins in and airtight container in the refrigerator for up to one week! Allow to come to room temperature before enjoying, or pop them in the microwave for just a few seconds before serving.
Top Tips
- Use room temperature ingredients! Ensure the eggs and butter are at room temperature before mixing. This helps the batter come together smoothly, resulting in a better texture.
- Don’t over mix the batter. When folding in the dry ingredients, mix just until combined. Over mixing can result in dense muffins.
- Choose high quality chocolate if you can! High-quality semi-sweet chocolate chunks for the best flavor. The richness of the chocolate will make a significant difference in the final product!
- Make ahead for convenience. The ganache can be made a day in advance and stored in the refrigerator. Just warm it slightly before filling the muffins.
- Add a crunchy topping. For extra texture, sprinkle some chopped nuts on top of the ganache filling after baking and assembling.
FAQ
Absolutely! The muffins are still incredibly delicious without the ganache, though the filling adds an extra layer of decadence.
The instant coffee enhances the chocolate flavor but can be omitted if you don’t have it on hand. The muffins will still be delicious, though slightly less rich in flavor.
You can serve these muffins as a chocolatey breakfast with your morning cup of coffee and a serving of honeynut squash oatmeal! Or, serve for a simple afternoon snack with a cup of tea.
More Recipes to Try
Looking for other recipes? Try these:
Chocolate Chunk Muffin
Ingredients
Chocolate batter
- ¾ cup of milk
- ¼ cup of water
- 2 teaspoon instant coffee
- ½ cup of cocoa powder
- ¾ cup of semi-sweet chocolate chunks divided into ½ cup and ¼ cup, plus more for topping
- 1 stick of butter
- ½ cup of packed brown sugar
- ½ cup of white sugar
- ¼ cup of avocado oil
- 2 eggs room temperature
- 2 teaspoon of vanilla
Dry Ingredients
- 2 cups of all purpose flour spooned and leveled
- 1 tablespoon of baking powder
- ¼ teaspoon of salt
Ganache filling
- ½ cup of heavy cream
- ½ cup of semi-sweet chocolate chunks
- Pinch of salt
Instructions
- In a pot over low heat, add milk, water, instant coffee, ½ cup of cocoa powder and ½ cup of chocolate chunks. Whisk until melted and combined. Turn off the heat and whisk in the butter until it is fully incorporated. Place it in a heat-safe bowl to cool.
- In a bowl, add flour, baking powder, and salt. Whisk together.
- In the bowl of the cooled chocolate batter, add in room temperature eggs, brown sugar, white sugar, vanilla extract, and avocado oil. Whisk to combine.
- Fold ⅓ of the flour mixture into the chocolate batter until just combined and no flour is showing. Continue adding in the flour and folding until combined. Add in the remaining ¼ cup of chocolate chunks and fold to incorporate.
- Using an ice cream scoop, scoop 1 ½-2 scoops of the muffin batter into the parchment paper muffin liners. Top with more chocolate chunks.
- Bake at 375F for 24 minutes. After 24 minutes, reduce the temperature to 350F and bake for another 8-10 minutes until a toothpick comes out clean when inserting it into the center of the muffin. Allow it to cool.
- In a saucepan over low heat, add heavy cream, chocolate chunks and salt. Whisk until melted and the ganache begins to thicken. Remove from heat and place in a piping bag.
- Using a knife, cut a small hole in the middle of each muffin and pipe in the ganache. Enjoy warm!
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