Olympic Chocolate Muffins
Delicious chocolate muffins filled with rich chocolate chunks, perfect for breakfast, dessert, or snacks.
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!
Notes
These muffins are delicious on their own but can be paired with vanilla ice cream, whipped cream, or fresh berries for an elevated experience. Store in an airtight container for up to 5 days or freeze for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven.