Olympics Chocolate Muffins Recipe

Olympic Chocolate Muffins Recipe

Have you heard about the famous Olympic Chocolate Muffins that everyone’s talking about? Norwegian swimmer, Henrik Christensen, made these triple chocolate muffins a sensation after sharing his love for them from the Olympic village dining hall. Now, they’re known as the official Olympic Chocolate Muffins! These are tall, bakery-style treats with a rich ganache center, large crumbs, and square chocolate chunks. Absolutely delicious!

Equipment You’ll Need

• Muffin pan

• Two medium bowls

• Small saucepan

• Small bowl

Ingredients

For the Chocolate Muffins:

• 125 grams (1/2 cup) granulated sugar

• 1 large egg

• 1/4 cup neutral oil (like vegetable, canola, or avocado oil)

• 1 teaspoon instant coffee

• 1 teaspoon pure vanilla extract (store-bought or homemade)

• 1/4 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 120 grams (1 cup) all-purpose flour

• 35 grams (1/3 cup) baking cocoa

• 150 ml (5 ounces) buttermilk, warmed

• A handful of milk or dark chocolate chunks

For the Chocolate Ganache:

• 1 ounce dark chocolate, chopped

• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 350°F (180°C). In a medium bowl, whisk together sugar, egg, oil, instant coffee, vanilla, and salt until smooth.

2. Sift in the baking soda and flour, and then the cocoa powder. Mix well.

3. Pour in the warm buttermilk and stir everything together.

4. Line a muffin tin with 4 large liners (or 6 if using regular-sized liners) and fill them up. Add a few chocolate chunks on top.

5. Bake the muffins: For the first 7 minutes, preheat the oven to 425°F (220°C). After that, reduce the temperature to 350°F (180°C) and continue baking for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.

How to Make the Ganache:

1. Chop the dark chocolate and put it in a heatproof bowl while the muffins cool.

2. Heat the cream and pour it over the chocolate. Give it a few minutes to settle, then stir until it's smooth.

3. Transfer the ganache to a piping bag.

4. Once the muffins have cooled slightly, use a small knife to remove the center. Pipe the ganache into the middle and enjoy!

Ingredients for These Olympic Village Chocolate Muffins

What makes these muffins so special? Let’s take a closer look:

• Three kinds of chocolate: You’ll use baking cocoa, dark chocolate for the ganache, and milk or dark chocolate chunks.

• Neutral oil: Oil keeps the muffins moist and fluffy. Use vegetable, canola, or avocado oil.

• Buttermilk: This adds to the fluffiness of the muffins.

• Instant espresso powder: It adds depth and richness to the chocolate flavor.

How to Make This Olympic Village Chocolate Muffins Recipe

• Combine the wet ingredients (oil, egg, sugar, salt, vanilla, and espresso powder).

• Next, sift in the flour and cocoa powder.

• Mix thoroughly after adding the warm buttermilk.

• Pour the batter into muffin liners and sprinkle chocolate bits on top.

• Make the ganache by pouring warmed cream over chopped chocolate as they bake. Blend until it's smooth.

• After a few minutes of cooling, cut off the center of the muffins and fill them with the ganache.

Tips for Making Olympic Village Chocolate Muffins

• Use regular muffin tins: Use a standard tin if you don't have a big one. You will get approximately 12 muffins instead of 6 large ones, and the baking time will be about 20 to 23 minutes.

• Add coffee: For a richer chocolate flavor, coffee is key. You won’t taste the coffee, but if you're sensitive to caffeine, you can leave it out or use decaf.

• Use chocolate chunks: These are larger than regular chocolate chips and make the muffins even better. You can find them at most grocery stores or chop up chocolate bars into chunks.

• Cola drink trick: The carbonation helps give the muffins a lighter texture. If you don’t want to use cola, soda water works too.

Gluten-Free English Muffins

You've come to the right spot if you're looking for the best English muffins without gluten. With all the little nooks and crannies you would expect from a traditional English muffin, these muffins have a perfect soft texture and are really simple to cook. The dough is easy to handle, you can knead it, shape it with ease, and the best part is—you don’t even need an oven! You can cook them entirely on the stovetop.

Ingredients You'll Need:

• 20g (4 tbsp) whole psyllium husk (or 17g if using psyllium husk powder)

• 360g (1½ cups) lukewarm water

• 160g (1⅓ cups + 1 tbsp) tapioca starch (You can swap this for cornstarch, potato starch, or arrowroot starch)

• 140g (1 cup + ½ tbsp) millet flour (Brown rice flour works too)

• 120g (¾ cup + 3 tbsp) sorghum flour (Light buckwheat, white teff, or oat flour are good substitutes)

• 25g (2 tbsp) sugar

• 8g (2½ tsp) instant yeast (Use 10g if using active dry yeast)

• 8g (1½ tsp) salt

• 120g (½ cup) lukewarm whole milk

• 20g (1½ tbsp) sunflower oil (or another neutral oil)

• 10g (2 tsp) apple cider vinegar

• Cornmeal for dusting

Instructions:

Making the Dough:

1. Prepare the psyllium gel: In a bowl, mix the psyllium husk with lukewarm water. In about 30-45 seconds, it will form a gel.

2. Mix the dry ingredients: In a large bowl or stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, and salt. If you’re using active dry yeast, mix it with the sugar and warm milk first, let it froth for 5-10 minutes, and then combine it with the dry ingredients.

3. Combine wet ingredients: Add the milk, oil, and vinegar to the psyllium gel and mix well.

4. Knead the dough: Mix the dry ingredients with the wet mixture, then knead the dough until it's smooth. To avoid any dry flour pockets, scrape the sides with a rubber spatula. It's okay if the dough is a little sticky, adding extra flour could make the muffins too dense.

How to Make the Best Gluten-Free English Muffins:

Making these gluten-free English muffins is easy to make. The method is simple and easy whether you mix by hand or with a stand mixer.

Shape the dough: Divide the dough into eight equal parts after mixing. Place each part on a baking sheet that has been sprinkled with cornmeal, roll it into a ball, and then gently press it flat. Add extra cornmeal to the tops.

Proof the dough: Let the dough rise for about 1 hour or until it’s doubled in size.

Cooking Gluten-Free English Muffins:

One of the best things about this recipe is that you can cook these muffins entirely on the stovetop. Here’s how:

Low and slow cooking: Heat a cast iron skillet or frying pan over low heat. It should take 11 to 12 minutes on each side for the muffins to be cooked through and golden brown.

Let them cool completely: This is a difficult yet important step. Before slicing, allow the muffins to cool for at least one hour. This allows the inside to properly set. If you slice them while they’re still warm, the texture may be a bit sticky.

FAQs

What are the Olympic Chocolate Muffins?

These muffins became popular in the 2024 Paris Olympic Village after Norwegian swimmer Henrik Christiansen made them famous on TikTok. He loved them so much that other Olympians and visitors had to try them, and they all agreed—they’re amazing! These muffins are moist, rich, and gooey, unlike typical dry muffins.

Can I replace brown sugar with white sugar?

Yes, you can swap the brown sugar for white granulated sugar in the same amount.

What can I substitute for sour cream?

If you don’t have sour cream, you can use buttermilk. To make your own, mix 1 cup of whole milk with a tablespoon of lemon juice or vinegar.

Can I use regular cocoa powder instead of Dutch-processed cocoa?

Dutch-processed cocoa gives the best results, but you can use natural unsweetened cocoa powder if needed.

How do I store these muffins?

Store them in an airtight container at room temperature for 1-2 days, or in the fridge for up to a week. Microwave them for 10-20 seconds before eating to get that fresh flavor and texture.