Move over, gold medals – there’s a new champion in the Olympic Village, and it’s stealing hearts faster than a world record sprint. Meet the now-famous Olympic Village Chocolate Muffin, the unexpected superstar of the latest Games. When Norwegian swimmer Henrik Christiansen shared his glowing review of these decadent treats, he sparked a social media frenzy. Suddenly, athletes weren’t just competing for medals; they were racing to the dining hall for a taste of these chocolatey wonders.
Created by French company Coup de Pates, these aren’t your average muffins. The muffin’s soft chocolatey crumb gives way to a surprise center of gooey homemade ganache. Plus, the top is loaded with a mix of chocolate chunks. They’re a chocoholic’s dream come true. You don’t need an Olympic qualification to indulge in this world class treat. I’ve cracked the code, bringing you a homemade version that rivals the original.
Craving more chocolatey goodness? If you loved these decadent Viral Olympic Village Chocolate Muffins, indulge your sweet tooth with my cookie dough oreo cheesecake bars, rich and fudgy with every bite. And these stuffed chocolate waffle cones are sure to hit the spot. And these are the best chocolate chip walnut cookies you’ll make!
Table of Contents
Why Love This Recipe
- Rich, double chocolate flavor: Cocoa-infused batter with chocolate chunks for intense taste in every bite.
- Moist, tender crumb: Greek yogurt and buttermilk create an irresistibly soft texture.
- Surprise ganache center: A hidden pocket of silky chocolate ganache for extra indulgence.
- Easy to make, impressive results: Simple steps yield bakery-quality muffins at home.
- Athlete-approved recipe: Recreate the viral sensation fueling Olympians.
Overview of Ingredients
- Flour – All-purpose flour forms the base of our muffin batter, providing structure and a tender crumb.
- Sugars – A combination of granulated and brown sugar adds sweetness and moisture to the muffins.
- Cocoa Powder – Unsweetened cocoa powder is key for that rich, chocolatey flavor throughout.
- Leavening Agents – Baking powder and baking soda work together to give these muffins their perfect rise.
- Chocolate Chunks – Semisweet chocolate chunks melt into pockets of gooey goodness throughout the muffins.
- Eggs – Large eggs bind the ingredients and contribute to the muffins’ structure.
- Greek Yogurt – Plain Greek yogurt adds moisture and a subtle tang while keeping the muffins tender. You can also use sour cream instead.
- Fats – A mix of vegetable oil and melted butter provides richness and helps create a moist texture.
- Buttermilk – This tangy liquid reacts with the leavening agents for a lighter crumb.
- Vanilla Extract – A touch of vanilla enhances the overall flavor profile.
- For the Ganache – Semisweet chocolate chips and heavy cream combine to create the luscious filling.
DEE’S TIP: Check the expiration of your baking powder and baking soda. These leaveners are meant to help the muffins rise. If they are old or expired, they won’t be effective and your muffins will be dense.
How to Make Olympic Village Chocolate Muffins
Let’s whip up a batch of heavenly double chocolate muffins together.
Combine dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine wet ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, and eggs until combined. Stir in Greek yogurt, vegetable oil, melted butter, buttermilk, and vanilla extract to the egg mixture.
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in chocolate chunks: Gently fold in the semisweet chocolate chunks.
Bake: Fill muffin liners evenly with batter. Press additional chocolate chunks into the top of each muffin. Bake for 5 minutes at 425°F, then immediately reduce temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly: Let muffins cool in the tin for a few minutes.
Make the ganache: In a heat-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until chocolate is melted and smooth. Let cool slightly.
Create a well: Use a small spoon to create a well in the center of each slightly cooled muffin.
Fill with ganache: Fill the well with a spoonful of the ganache.
DEE’S TIP: Don’t overmix the batter. When you overmix, you develop the gluten in the flour too much. This leads to tough, elastic muffins. Mix until just combined.
Recipe Success Tips
- Don’t overmix: Overmixing can lead to tough muffins. Stir just until combined.
- Measure accurately: Precise measurements are key for the perfect texture.
- Fresh ingredients: Use fresh baking powder and baking soda for optimal rise.
- Start at a high temp: The initial high temperature of 425°F promotes a quick rise, creating a fluffy muffin top. Lowering the temperature to 350°F ensures even cooking and prevents the tops from burning while the insides finish baking.
- Prevent overbaking: Once muffins are baked, transfer them to a wire rack to cool completely. Leaving them in the pan can lead to overbaking and dryness.
- Cool completely: Allow muffins to cool completely before frosting for a clean presentation.
- Experiment with flavors: Add a teaspoon of coffee extract for a deeper chocolate flavor, or fold in chopped nuts for added texture.
Adjusting for Different Muffin Pans
- Standard muffin pans: Use as directed.
- Mini muffin pans: Expect a shorter baking time, around 12-15 minutes. No need to start at a high temp. Bake at 350F for the entire cook.
- Jumbo muffin pans: Increase baking time to 20-25 minutes.
Storage and Reheating
After baking these irresistible chocolate muffins, you might find yourself wanting to savor the deliciousness for later. Here’s how to store and enjoy them:
Storing Baked Muffins
- Short-term: To maintain freshness for a few days, store the muffins in an airtight container at room temperature.
- Refrigeration: For longer freshness, store in an airtight container in the refrigerator. Note that refrigeration might slightly alter the texture.
- Freezing: For extended storage, cool muffins completely before placing them in a freezer-safe container or bag. They can be frozen for up to three months.
Reheating
- Room temperature: Let frozen muffins thaw completely for the best flavor.
- Microwave: Gently reheat in short bursts to prevent dryness.
- Oven: Warm muffins in a preheated 350°F oven for a few minutes.
Did you make these Viral Olympic Village Chocolate Muffins? Let me know how they turned out! Share your experience and rating with a 🌟 star in the comments below. Your feedback helps other bakers like you!
Olympic Village Chocolate Muffins Copycat
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chunks
- 2 large eggs
- ¾ cup plain greek yogurt
- ¼ cup vegetable oil
- ¼ cup melted butter
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Ganache:
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 425°F (220°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together granulated sugar, brown sugar, and eggs until combined.
- In a separate bowl, whisk together granulated sugar, brown sugar, and eggs until combined. Stir in Greek yogurt, vegetable oil, melted butter, buttermilk, and vanilla extract to the egg mixture.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the semisweet chocolate chunks.
- Fill muffin liners evenly with batter. Press additional chocolate chunks into the top of each muffin. Bake for 5 minutes at 425°F, then immediately reduce temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes.
- In a heat-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until chocolate is melted and smooth. Let cool slightly.
- Use a small spoon to create a well in the center of each slightly cooled muffin.
- Fill the well with a spoonful of the cooled ganache.
- Let muffins cool completely before serving.
One Response
I saw these on the news being the rage at the olympics so I had to try them out. This recipe tured out delicious and I can see why they are getting all the press!