If you’re looking for a delicious treat that’s simple to make and full of rich chocolate flavor, these Olympic Chocolate Muffins are just what you need! Perfect for breakfast, dessert, or an afternoon snack, these muffins come together quickly and can easily be customized to fit your taste. With melty chocolate chunks in every bite, they’re sure to impress your family and friends.
Recipe Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 muffins
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 4g
Carbohydrates: 45g
Fat: 15g
Fiber: 2g
Sugar: 20g
Sodium: 150mg
Why Make Olympic Chocolate Muffins
These Olympic Chocolate Muffins are not only delicious but also surprisingly versatile. You can enjoy them as is or add your favorite ingredients for a personal touch. They are perfect for busy mornings when you want something quick and satisfying, or as a sweet treat for gatherings and parties. With the rich combination of cocoa and espresso, each muffin is decadently chocolaty while still being relatively easy to prepare.
How to Make Olympic Chocolate Muffins Step by Step
Ingredients
1 ¾ cup all-purpose flour (241g)
1/2 cup dutch processed cocoa powder (41g)
1¼ cup granulated sugar (250g)
1/2 cup vegetable oil (118mL)
1 large egg
1/2 cup whole milk, hot (118mL)
3/4 tsp instant espresso or coffee powder
3/4 cup sour cream (185g)
3/4 tsp vanilla extract
3/4 tsp baking soda
3/4 tsp salt
1/2 cup milk chocolate chunks (100g)
1/2 cup dark chocolate chunks (100g)
4 oz heavy cream, warmed
2 oz milk chocolate chunks
2 oz dark chocolate chunks
Pinch of salt
Directions
- Whisk the egg and sugar until light and pale.
- Add in the oil, sour cream, vanilla extract, and mix well.
- In a small bowl, mix in the cocoa powder, instant espresso, and hot milk until smooth.
- Add that mixture to the rest of the ingredients and mix well.
- Add in the flour, baking soda, salt, and use a spatula to combine. When halfway combined, add in ¾ of the chocolate chunks, leaving some for the top. Don’t over mix; it should be a thick batter.
- Line a muffin tin and scoop the batter into the cups, filling them up to the top. Top each muffin with the remaining chocolate chunks. Let it rest for about 30 minutes while preheating the oven to 425°F.
- Place the muffins in the oven at 425°F for 5 minutes. Then turn down the oven to 350°F with the muffins still in it. Bake until a toothpick inserted comes out almost clean, with just a few crumbs.
- While the muffins are baking, make the ganache by combining the warm cream and chocolate with a pinch of salt. Let it sit for 5 minutes.
- Whisk until smooth and set it aside. Once cooled, transfer it to a piping bag or a zip bag. It will thicken as it cools.
- Once the muffins have cooled down, hollow a hole in the middle of each muffin using a chopstick or knife.
- Pipe the ganache into the hollow until it overflows slightly. Enjoy!
How to Serve Olympic Chocolate Muffins
These muffins are delicious on their own, but you can elevate your serving by pairing them with a scoop of vanilla ice cream for a scrumptious dessert. They also go well with a dollop of whipped cream or a side of fresh berries for a delightful breakfast treat. For a fun twist, serve them alongside a rich hot chocolate for the ultimate chocolate experience!
How to Store Olympic Chocolate Muffins
To keep your Olympic Chocolate Muffins fresh, store them in an airtight container in the fridge for up to 5 days. If you want to enjoy them longer, consider freezing them. Place the cooled muffins in a freezer-safe bag or container, and they should last for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven.
Expert Tips for Cooking Olympic Chocolate Muffins
- Be sure not to overmix the batter; it should be thick but still slightly lumpy for the best texture.
- Letting the muffin batter rest for 30 minutes helps enhance the flavor and texture.
- Experiment with your favorite chocolate types by adding white chocolate chunks or even nuts for added crunch.
- For extra indulgence, drizzle additional ganache over the tops before serving.
Delicious Variations of Olympic Chocolate Muffins
For a spicy kick, you can add a pinch of cayenne pepper or cinnamon to the batter. If you’re looking for a zesty twist, consider folding in some orange zest or a bit of lemon zest for a refreshing flavor. You can also try substituting some of the chocolate chunks with dried fruits like cherries or cranberries for a fruity variation.
Conclusion
These Olympic Chocolate Muffins are a true delight for any chocolate lover. Easy to make, versatile, and oh-so-delicious, they’re perfect for any occasion. Don’t hesitate to whip up a batch and enjoy the rich, chocolaty goodness today!
Olympic Chocolate Muffins
Ingredients
Dry Ingredients
- 1 ¾ cup all-purpose flour (241g)
- 1/2 cup dutch processed cocoa powder (41g)
- 1¼ cup granulated sugar (250g)
- ¾ tsp baking soda
- ¾ tsp salt
- ¾ tsp instant espresso or coffee powder
Wet Ingredients
- 1/2 cup vegetable oil (118mL)
- 1 large egg
- 1/2 cup whole milk, hot (118mL)
- 3/4 cup sour cream (185g)
- 3/4 tsp vanilla extract
- 4 oz heavy cream, warmed
Chocolate Chunks
- 1/2 cup milk chocolate chunks (100g)
- 1/2 cup dark chocolate chunks (100g)
- 2 oz milk chocolate chunks
- 2 oz dark chocolate chunks
Other
- Pinch of salt
Instructions
Preparation
- Whisk the egg and sugar until light and pale.
- Add in the oil, sour cream, vanilla extract, and mix well.
- In a small bowl, mix in the cocoa powder, instant espresso, and hot milk until smooth.
- Add that mixture to the rest of the ingredients and mix well.
- Add in the flour, baking soda, salt, and use a spatula to combine. When halfway combined, add in ¾ of the chocolate chunks, leaving some for the top. Don’t over mix; it should be a thick batter.
- Line a muffin tin and scoop the batter into the cups, filling them up to the top. Top each muffin with the remaining chocolate chunks. Let it rest for about 30 minutes while preheating the oven to 425°F.
Baking
- Place the muffins in the oven at 425°F for 5 minutes.
- Then turn down the oven to 350°F with the muffins still in it. Bake until a toothpick inserted comes out almost clean, with just a few crumbs.
Making Ganache
- While the muffins are baking, make the ganache by combining the warm cream and chocolate with a pinch of salt. Let it sit for 5 minutes.
- Whisk until smooth and set it aside. Once cooled, transfer it to a piping bag or a zip bag. It will thicken as it cools.
Finishing Touches
- Once the muffins have cooled down, hollow a hole in the middle of each muffin using a chopstick or knife.
- Pipe the ganache into the hollow until it overflows slightly. Enjoy!
