Name: Olympic Chocolate Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1½ cups all-purpose flour (195g); ½ cup Dutch Process cocoa powder (56g); 2 tablespoons black cocoa powder (14g); 2 tablespoons milk powder (10g); 1 teaspoon salt; ¾ teaspoon baking soda; ½ teaspoon espresso powder; ¼ teaspoon baking powder; ½ cup salted butter, melted (113g); ⅓ cup + 1 tablespoon buttermilk (92g); ¼ cup canola oil (52g); 1 tablespoon vanilla extract; 2 large eggs, room temperature; 1 cup vanilla skyr yogurt (225g), or sour cream; 1⅓ cups light brown sugar, packed (300g); 4 ounces dark chocolate, chopped (115g); 4 ounces milk chocolate, chopped (115g); Chocolate chunks for topping; Hot Fudge Sauce, homemade or storebought (amount as needed for piping, about half batch for 16 muffins)

Jump to Recipe· 3.9 from 13 reviews

If you’re craving something utterly decadent and chocolaty, you absolutely have to try the Olympic Chocolate Muffins Recipe. This delightful treat, inspired by the viral sensation from the Paris Olympics, boasts a rich, moist crumb studded with dark and milk chocolate chunks, crowned with a luscious hot fudge center that oozes with every bite. It’s the ultimate chocolate lover’s dream, perfectly balancing intense cocoa flavors with a tender texture that will have you reaching for more. Whether you’re baking for breakfast, brunch, or an indulgent snack, these muffins are as show-stopping as they are scrumptious.

Ingredients You’ll Need

This image shows six chocolate muffins on a white marbled surface. Four muffins are whole and wrapped in brown paper cups, with the tops dark and glossy, decorated with melted chocolate swirls and chunks. One muffin is split open, revealing its moist, dark inside with shiny melted chocolate pieces in the center. Another muffin is whole, lying on its side, with a rich dark color and chocolate chunks on top. Around the muffins are scattered chunks of dark chocolate and a small brass scoop filled with cocoa powder. Photo taken with an iphone --ar 4:5 --v 7

What’s fantastic about this recipe is how approachable yet specialized the ingredients are, each bringing a unique note to the muffins. From the deep, earthy Dutch and black cocoa powders that define the chocolate flavor to the creamy tang of skyr yogurt that keeps the crumb tender and moist, every element is key to achieving perfection.

All-purpose flour (1½ cups / 195g): Provides the structure for the muffins to hold their shape beautifully.
Dutch Process cocoa powder (½ cup / 56g): Adds a smooth, rich chocolate taste with a hint of bitterness.
Black cocoa powder (2 tablespoons / 14g): Delivers an intense, almost black color and bold chocolate flavor.
Milk powder (2 tablespoons / 10g): Enhances the creaminess and depth of flavor.
Salt (1 teaspoon): Balances and intensifies the chocolate taste.
Baking soda (¾ teaspoon): Helps the muffins rise perfectly, giving a tender crumb.
Espresso powder (½ teaspoon): Enhances the chocolate notes without adding coffee flavor.
Baking powder (¼ teaspoon): Works with baking soda for optimal leavening.
Salted butter, melted (½ cup / 113g): Adds richness and moisture, plus salt for flavor balance.
Buttermilk (⅓ cup + 1 tablespoon / 92g): Contributes acidity for tenderness and lightness.
Canola oil (¼ cup / 52g): Keeps the muffins moist and soft.
Vanilla extract (1 tablespoon): Rounds out the flavors with sweet warmth.
Eggs, large, room temperature (2): Provide structure and richness.
Vanilla skyr yogurt (1 cup / 225g): Adds moisture and a subtle tangy note.
Light brown sugar, packed (1⅓ cups / 300g): Sweetens with a touch of molasses flavor for depth.
Dark chocolate, chopped (4 ounces / 115g): Gives melty pockets of bittersweet richness.
Milk chocolate, chopped (4 ounces / 115g): Adds creamy, mellow bursts of chocolate.
Chocolate chunks for topping: Create a dramatic, chewy topping that stays visible after baking.
Hot fudge sauce: The crowning glory to fill the muffin centers with gooey decadence.

How to Make Olympic Chocolate Muffins Recipe

Step 1: Prepare Your Dry Ingredients

Begin by whisking together the all-purpose flour, Dutch process cocoa powder, black cocoa powder, milk powder, salt, baking soda, espresso powder, and baking powder in a large bowl. This combination mixes the flavors and leaveners evenly so every muffin bakes perfectly.

Step 2: Combine the Wet Ingredients

In a microwave-safe bowl, melt the salted butter gently. Then whisk in the buttermilk, canola oil, and vanilla extract until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated. Next, whisk in the vanilla skyr yogurt for its creamy tang, followed by the light brown sugar until the wet mixture becomes glossy and thick.

Step 3: Bring Wet and Dry Together

Pour the wet ingredients into the dry mixture and gently whisk just until combined, making sure there are no dry patches of flour left but careful not to overmix. This step ensures tender muffins without tunnels or toughness.

Step 4: Fold in the Chocolate

Gently fold chopped dark and milk chocolate into the batter, weaving in pockets of intense chocolate flavor that will melt into gooey treasures once baked. Resist the urge to stir vigorously, as you want these chunks to remain evenly distributed.

Step 5: Let the Batter Rest

Cover the batter with a clean dish towel and allow it to rest at room temperature for 30 minutes. This waiting period helps the flavors meld and the texture improve, resulting in moister, fluffier muffins.

Step 6: Prepare for Baking

Preheat your oven to 425°F and line a muffin tin with tulip parchment liners, which lend a fancy shape and prevent sticking. Use a #16 scoop for precise, even portions, filling each liner nearly to the top.

Step 7: Top and Bake

Sprinkle each muffin with generous chocolate chunks—don’t be shy, about 10 to 12 chunks per muffin is ideal. Bake at 425°F for 7 minutes to set the tops, then lower the temperature to 350°F and bake for another 13 to 15 minutes. The muffins should spring back lightly and a toothpick inserted will come out mostly clean, keeping in mind that melted chocolate may leave a bit of residue.

Step 8: Inject the Fudge Center

Once the muffins have cooled in the pan for about 15 minutes, use the end of a wooden spatula to poke a hole in each muffin top. Fill a piping bag with your prepared hot fudge sauce, snip the tip, and pipe the fudge into the center. This luscious core is what truly sets the Olympic Chocolate Muffins Recipe apart.

How to Serve Olympic Chocolate Muffins Recipe

A close-up view of a dark chocolate cupcake cut in half, showing one thick, shiny, rich chocolate layer in the center surrounded by moist, crumbly dark chocolate cake. The cupcake sits on parchment paper over a white marbled surface, with blurred chocolate pieces nearby and a hint of a white muffin wrapper in the background. A woman's hand lightly touches the background area. The colors are deep brown and black shades with a soft light highlighting the moist texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your muffins with a simple dusting of powdered sugar or a drizzle of extra hot fudge sauce for a gleaming finish. You can also add a sprinkle of flaky sea salt atop the fudge for a gourmet sweet-salty contrast.

Side Dishes

These muffins pair beautifully with fresh berries or a dollop of whipped cream to add brightness and balance the richness. A cup of strong coffee or creamy hot chocolate completes the experience for an indulgent morning treat.

Creative Ways to Present

For a fun twist, serve the muffins warm inside mini dessert bowls, accompanied by a scoop of vanilla ice cream and a sprig of mint. Alternatively, create a muffin sandwich by splitting one open and filling it with mascarpone or cream cheese for an irresistible snack.

Make Ahead and Storage

Storing Leftovers

After these delicious Olympic Chocolate Muffins cool completely, store them in an airtight container at room temperature for up to two days. This keeps them moist and fresh, ready for quick enjoyment.

Freezing

To keep these muffins longer, freeze them individually wrapped in plastic wrap and placed in a freezer-safe zip bag or container for up to three months. This way, you can enjoy a chocolatey treat anytime by thawing as needed.

Reheating

Warm frozen or refrigerated muffins in a microwave for about 20-30 seconds or in a preheated oven at 325°F for about 10 minutes. This revives their soft texture and brings back the melt-in-your-mouth chocolate goodness.

FAQs

Can I use regular cocoa powder instead of Dutch and black cocoa powders?

While you can substitute with all Dutch-process cocoa powder, keep in mind the muffins will be lighter in color and less intense in chocolate flavor. The black cocoa powder also deepens the color for that signature dark look.

Is it necessary to let the batter rest for 30 minutes?

Yes, resting the batter helps hydrate the dry ingredients and develop a tender crumb, making the muffins moister and more flavorful.

What if I don’t have skyr yogurt?

You can replace skyr yogurt with sour cream or Greek yogurt as alternatives; they add similar moisture and tang to the batter.

Can I make the hot fudge sauce from scratch?

Absolutely! Homemade hot fudge sauce tends to be richer and can be customized to your taste, but good-quality storebought fudge sauce works perfectly as well.

Why do the chocolate chunks on top look better than chopped chocolate inside?

Pre-packaged chocolate chunks are coated and hold their shape on top without sinking during baking, creating a visually appealing, textured cap for the muffins.

Final Thoughts

There is something truly magical about the Olympic Chocolate Muffins Recipe that captures the heart of chocolate lovers everywhere. The combination of rich cocoa, luxurious melting chocolate, and that unexpected hot fudge center makes each muffin a celebration of sweetness and texture. I hope you bake a batch soon to experience all the joy this recipe brings to the table — it’s simply irresistible!