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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.
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).
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 tbsp 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!
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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
- 2/3 cup vegetable oil (130g)
- 1 cup sour cream (240g) — can sub buttermilk; see FAQs
- 1/2 cup Dutch Processed cocoa powder (50g)
- 2 tsp instant coffee
- 1/2 cup boiling water (120g)
- 1/2 cup dark chocolate chunks (100g) + more for top
- 1/2 cup milk chocolate chunks (100g) + more for top
Ganache:
- 1/2 cup dark or semi-sweet chocolate chunks (100g)
- 1/3 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 ~1/2 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
Notes
See Frequently Asked Questions above for questions about ingredient substitutions
RELATED RECIPES
Here are some of my popular recipes that I think you will enjoy:
- Easy Chocolate Cake: moist, decadent and foolproof with a ganache frosting
- Ultimate rich and fudgy Matilda Chocolate Cake with a decadent dark chocolate fudge frosting
- Super Easy Black Forest Cupcakes with cherries and whipped cream
- My Viral 5 Minute Chocolate Mug Cake made in the microwave that’s as good as any other baked chocolate cake!
Comments
Zoha
Ah i am glad you agree!!!
Aruna Lien
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
SO SO happy you like them as much as I do! I love the addition of orange
Annie
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
YAY thank you so so much!
Ayesha
what measurement should I take for butter milk??? pls reply I love your recipes 😊
Zoha
1 cup 🙂
Shumaila Abbasi
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
YAYYAY thank you so much!
Emmy
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.
Vivalini
Hi mam what is the ratio for Butter milk instead of Sour Cream… How much vinegar I need to add can u tell me detailed
Zoha Malik
you will add 1 cup buttermilk made by mixing 1 cup milk and 1 tbsp vinegar!
Hania Faisal
Just tried these.
Turned out amazing!!
Zoha
I am SO happy to read this! Thank you for trusting my recipe and giving it a try. 🙂
LisaC
Is it okay to share this (with a link) in a Facebook baking group?
Mye
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
AHHHHH you made my day!!! Thank you SOOOO much!!
Ayesha Qureshi
We just made them today! My kids lovedddd them. So moist and good.
Zoha
WUHU!!!
Atrooba Ahmed
Tried this recipe yesterday and it turned out amazing. Thank you for sharing this ❤
Zoha
Thank you so much!!!
Seema rasul
Can these be frozen. How store? How long do they keep?
Zoha
They will keep for at least a week in the fridge! Put them in an airtight container and warm up in the microwave.
Renu agarwal
Replacement for eggs
Sadaf
Can i make this as cupcakes 🙈 i dont have a muffin tin
Zoha
Sure! You will need to reduce baking time most likely!