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Olympic Chocolate Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Description

These Olympic Chocolate Muffins are a moist, richly chocolaty treat inspired by the viral Paris Olympics muffins. Generously studded with chunks of dark and milk chocolate and filled with a luscious hot fudge center, these muffins offer a decadent breakfast or snack option that combines intense cocoa flavor with a soft, tender crumb. With a resting period to develop flavor and a two-step baking process, they deliver bakery-quality results at home.

Ingredients

Muffin Batter

  • 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

Fudge Center

  • Hot Fudge Sauce, homemade or storebought (amount as needed for piping, about half batch for 16 muffins)

Instructions

  1. Prepare Hot Fudge Sauce: Prepare a batch of hot fudge sauce ahead of time if using homemade, as you will need about half a batch to fill all the muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, Dutch process cocoa powder, black cocoa powder, milk powder, salt, baking soda, espresso powder, and baking powder until well combined.
  3. Melt Butter and Combine Wet Ingredients: In a medium microwave-safe bowl, melt salted butter. Whisk in buttermilk, canola oil, and vanilla extract. Then beat in the eggs one at a time until incorporated.
  4. Add Yogurt and Sugar: Whisk in the vanilla skyr yogurt until smooth, then whisk in the light brown sugar until fully incorporated.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk gently until just combined with no dry streaks. Avoid overmixing to preserve muffin texture.
  6. Fold in Chocolate: Fold chopped dark and milk chocolate evenly throughout the batter.
  7. Rest the Batter: Cover the batter with a dish cloth and let it rest at room temperature for 30 minutes to develop flavors and improve texture.
  8. Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C). Line a regular muffin tin with tulip parchment liners.
  9. Portion Batter: Using a #16 scoop (about 3 tablespoons), portion slightly heaping scoops of batter into muffin liners, filling near the rim but not overflowing. You should have enough for 16 muffins.
  10. Add Topping Chocolate Chunks: Generously top each muffin with 10 to 12 chocolate chunks, which will help create a decorative, textured surface.
  11. Bake Muffins: Bake the muffins at 425°F for 7 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 13 to 15 minutes. Check doneness by inserting a toothpick; it should come out mostly clean, accounting for melted chocolate residue.
  12. Cool in Pan: Remove muffins from the oven and allow them to cool in the pan for about 15 minutes before removing.
  13. Fill Muffins with Hot Fudge: Using the end of a wooden or silicone spatula, poke a hole in the top center of each muffin. Fill a piping bag with hot fudge sauce, cut a ¼-inch hole at the tip, and pipe the fudge into each hole to create a luscious molten center.

Notes

  • Use salted grass-fed butter for best flavor and texture results.
  • Packaged chocolate chunks work better for topping than chopped chocolate as they stay on top and provide a uniform appearance; chopped chocolate tends to sink into the batter.
  • If you don’t have black cocoa powder, you may substitute all Dutch-process cocoa powder, but expect slightly lighter color and less intense chocolate flavor.
  • Room temperature eggs contribute to better batter emulsification and muffin texture.
  • Resting the batter before baking is critical to achieving the perfect crumb and flavor development.
  • You can prepare the hot fudge sauce in advance and store in the refrigerator until ready to use.

Find it online: https://dishrise.com/olympic-chocolate-muffins-recipe/