These Jumbo Double Chocolate Muffins are inspired by the viral Olympic Village Chocolate Muffins. They are rich, moist, and chocolatey with a ganache filled center, and come together with just 15 minutes of fuss-free work!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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WHAT ARE THE OLYMPIC CHOCOLATE MUFFINS?
The chocolate muffins sold at the Olympic Village in Paris rose to fame in August 2024 after Norwegian swimmer, Henrik Christiansen, made a series of viral TikTok videos sharing his unabashed obsession with them. In his videos, he was seen hoarding these muffins and entering a "love affair" with them. Following his craze, many other Olympians and locals visited the Olympic Village to try these muffins and share their reviews. The consensus? They really were that great. Everyone who tried them commented on how rich, moist and gooey they were - unlike typical muffins which tend to be dry.
The Olympic Chocolate Muffins are jumbo sized double chocolate muffins with dark and milk chocolate chunks, and what appears to be a filling of dark chocolate ganache in the middle. And that is exactly what I have achieved with this recipe!
BEST MUFFIN TIN FOR THIS RECIPE
These are "jumbo" muffins, so you need a jumbo muffin pan for this recipe, like this one from Amazon or this one from Target. If you are not able to get a jumbo muffin pan, you can use a regular sized muffin pan and make more muffins; just be sure to adjust baking time accordingly.
HOW TO LINE MUFFIN PANS WITH PARCHMENT PAPER
You can make your own muffin liners with parchment paper. To do this,
- Cut parchment paper into large squares which can cover the muffin cup and rise above it (about 6-7" squared)
- Fold each square into a triangle by aligning two opposite corners, then fold again into a smaller triangle. When unfolded, the square should have a cross in it with two lines connecting the 4 corners and meeting in the middle to form a point
- Make cuts along the lines, starting from the corner and coming slightly more than halfway to the middle. This should leave an area in the middle of the square that is roughly the same size as the bottom of the muffin cup
- Place the square on a muffin cup, and use a glass to press it down. The cuts and folding will allow the parchment paper to fold up naturally and perfectly line the cup!
BEST CHOCOLATE FOR THIS RECIPE
These Jumbo Double Chocolate Muffins have square chunks of chocolate in them instead of chocolate chips. That doesn't mean chips don't work, but I recommend chunks to get an exact replica! You can find dark chocolate chunks at Whole Foods or Target. I did have a harder time finding milk chocolate chunks, so ended up getting Lindt milk chocolate and cutting it into squares myself (which you can also do for the dark chocolate).
VIDEO TUTORIAL
Here is a video tutorial for this recipe:
[adthrive-in-post-video-player video-id="qarUXfh5" upload-date="2024-08-05T06:46:56.000Z" name="Olympic Chocolate Muffins" description="How to make the viral Olympic chocolate muffins" player-type="default" override-embed="default"]
PROCESS WITH PHOTOS
The detailed recipe with instructions is in the recipe card at the bottom of this post, but let's quickly go over the steps with photos to help you visualize everything.
Start by sifting and mixing together all the dry ingredients except cocoa powder and coffee:
Add the eggs, oil and sour cream to the same bowl, and whisk until just combined:
In a separate bowl, mix cocoa powder and instant coffee with boiling water until smooth:
Fold the cocoa powder mixture into the remaining batter:
Gently fold in the chocolate chunks:
Divide the batter evenly between the jumbo muffin cups and top with more chocolate:
Make a ganache with hot cream and chocolate while the muffins bake:
Use a piping bag to fill each muffin with ganache:
Serve and enjoy!
FREQUENTLY ASKED QUESTIONS
Yes, you may replace the brown sugar with the same quantity or white / granulated sugar.
You can substitute the 1 cup of sour cream with 1 cup of buttermilk in this recipe. To make your own buttermilk, mix 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice.
You will get the best results using Dutch Processed cocoa powder in this recipe. However, regular (natural unsweetened) cocoa powder can be used in a pinch.
Yes, you can use a regular muffin pan instead of jumbo. Depending on the exact size, this recipe will make 10-12 smaller muffins. Be sure to adjust the baking time.
You can store these muffins in an air tight container at room temperature for 1-2 days, or in the fridge for up to 1 week. Just be sure to microwave 10-20s before eating for the best flavor and texture!
RELATED RECIPES
Chances are, you're a chocolate lover! So here are some of my popular chocolate recipes you should check out:
JUMBO DOUBLE CHOCOLATE MUFFINS RECIPE (OLYMPICS INSPIRED)
- Total Time: 1 hour
- Yield: 6 jumbo muffins
Description
Jumbo Double Chocolate Muffins inspired by the 2024 Olympics: rich, gooey, chocolatey and ultra easy to make!
Ingredients
Muffins:
- 2 cups all purpose flour (260g)
- ¾ cup granulated sugar (150g)
- ¾ cup light brown sugar (150g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- ⅔ cup vegetable oil (130g)
- 1 cup sour cream (240g) -- can sub buttermilk; see FAQs
- ½ cup Dutch Processed cocoa powder (50g)
- 2 tsp instant coffee
- ½ cup boiling water (120g)
- ½ cup dark chocolate chunks (100g) + more for top
- ½ cup milk chocolate chunks (100g) + more for top
Ganache:
- ½ cup dark or semi-sweet chocolate chunks (100g)
- ⅓ cup heavy cream (80g)
Instructions
- Pre-heat oven to 375F (conventional / no fan) and line a jumbo muffin tray with parchment paper or muffin liners. The parchment liners should rise slightly above the surface of the tray to allow the muffins to have height
- Sift the flour, granulated sugar, brown sugar, baking powder, baking soda and salt into a large bowl. Whisk to combine and ensure there are no lumps
- To the same bowl, add the eggs, oil and sour cream. Whisk gently until just combined and no lumps remain; do not overmix
- In a separate bowl, mix the cocoa powder, instant coffee and boiling water until a smooth, shiny mixture forms
- Add the cocoa powder mixture to the remaining batter, and gently fold until combined. Do not overmix
- Add the dark and milk chocolate chunks to the batter and fold it in
- Divide the batter evenly between 6 jumbo muffin cups. The cups should be filled almost to the brim but not all the way. The liners will help ensure the batter does not flow over, but if you are worried, save ~½ cup of the batter and pour it into a ramekin to bake instead
- Top the muffins with more chocolate chunks
- Bake at 375F for ~27-30 minutes, until a toothpick inserted into the muffins comes out with light crumbs (no wet batter). Let the muffins cool down for 20 minutes
- While the muffins are baking, make the ganache. Heat the cream until it just starts to boil, and pour over the chocolate in a bowl. Cover and wait 5 minutes, then stir until a smooth ganache forms. Let the ganache cool down at room temperature, it should thicken up
- Once the muffins have cooled down (they should still be slightly warm but not hot), transfer the ganache into a piping bag with a round tip. Carefully lift each muffin, puncture in the middle with the piping tip, and fill generously with ganache. Some ganache will ooze out of the top, which is what we want
- Serve and enjoy! These muffins are best eaten warm when the ganache and chocolate chunks are not firm.
Video Tutorial:
[adthrive-in-post-video-player video-id="qarUXfh5" upload-date="2024-08-05T06:46:56.000Z" name="Olympic Chocolate Muffins" description="How to make the viral Olympic chocolate muffins" player-type="default" override-embed="default"]
Notes
See Frequently Asked Questions above for questions about ingredient substitutions
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Cuisine: American
Sadaf says
Can i make this as cupcakes 🙈 i dont have a muffin tin
Zoha says
Sure! You will need to reduce baking time most likely!
Renu agarwal says
Replacement for eggs
Seema rasul says
Can these be frozen. How store? How long do they keep?
Zoha says
They will keep for at least a week in the fridge! Put them in an airtight container and warm up in the microwave.
Atrooba Ahmed says
Tried this recipe yesterday and it turned out amazing. Thank you for sharing this ❤
Zoha says
Thank you so much!!!
Zee says
Omg these turned out INSANE!!! My friends said they’re almost like molten lava and the best muffins they’ve ever had. A keeper!
Zoha says
Ah i am glad you agree!!!
Ayesha Qureshi says
We just made them today! My kids lovedddd them. So moist and good.
Zoha says
WUHU!!!
Mye says
OMG! Moist, rich and that lava chocolate ganache that I impatiently filled the cupcake while it was a bit runny/warm, was epic. The ganache moisten the muffin while it gives me a satisfying lava effect of rich bitter sweet chocolate ganache! This will definitely be pass on to my children’s children. I just can’t get enough of this recipe. 👏❤️😍 so addicting.
Zoha says
AHHHHH you made my day!!! Thank you SOOOO much!!
LisaC says
Is it okay to share this (with a link) in a Facebook baking group?
Emmy says
I searched over 20 Olympic muffins recipe, trying to find the perfect one. I’m so grateful I came across your recipe because it was out of this world amazing. I took a chance and made these as mini muffins for a brunch I was hosting and don’t test them beforehand. But thankfully they were incredible and everyone raves about them. Thank you thank you for the best chocolate muffin I’ve ever made.
Zoha says
I am SO happy to read this! Thank you for trusting my recipe and giving it a try. 🙂
Hania Faisal says
Just tried these.
Turned out amazing!!
Shumaila Abbasi says
Made these muffins and they came out so good. Divine for any chocolate lover. Step by step instructions were great! Thank you for sharing this recipe. My kids enjoyed them a lot.
Zoha says
YAYYAY thank you so much!
Annie says
These are the best chocolate muffins I’ve ever tried..so moist and soft .
My search for the best chocolate muffins ends here..
Thank you so much Zoha for sharing this recipe..
Zoha says
YAY thank you so so much!
Aruna Lien says
I made these yesterday and substituted the sour cream with yogurt. They were incredibly delicious. This is such a fantastic recipe. The next time I make it, I will add some orange zest to the mix. We warmed them up in the microwave for about 15 seconds before we ate them. They were gooey, and the chocolate ganache was divine. Thank you for this recipe!
Zoha says
SO SO happy you like them as much as I do! I love the addition of orange
Tina says
These were the best muffins i ever had
Zoha says
:') THANK YOU
Maggie says
Zoha I cannot put in words how delicious ooey gooey these muffins were! My kids keep pestering me to make them over and over and they've become a staple in my house, ready for every single school week. Can't wait to bake them for tomorrow!
Zoha says
AWWW made my day!!
Asiyah says
Amazing recipe! I love chocolate and have been looking for the perfect muffin recipe. This is it! Thankyou
Zoha says
Thank you so much, Asiyah!
Saahiti Kale says
Zoya , first of all , a biggggggg thank you for this recipe! I made them and they were literally the best muffins I've ever made and I've ever had , that includes tons of muffins I had in renowned cafes . My friend from Canada actually asked me to bake these muffins from her when she visited India...They are the best! I have no words any more....!!
Faiza Tahsin Khan says
Can I make a full 8 inch cake with this recipe?
Sierra says
Hi there!
Very excited to try this recipe. I don’t have instant coffee, do you think it’ll still be delicious without?
SS says
The perfect recipe for the most moist and rich chocolate muffin. Just reduced the sugar according to my taste and made 8 smaller ones instead of 6 jumbo. Thank you!