Olympic Village Chocolate Muffins

Not only did the Olympics bring us endless athletic entertainment, but it also brought us a social media storm of viral Olympic Chocolate Muffins! These moist, chocolaty homemade muffins are loaded and topped with chocolate chunks, complete with a hot fudge center. No wonder the internet’s going crazy for a bite of them!

 

This Viral Olympic Chocolate Muffin Recipe Deserves A Gold Medal!

While many athletes at the Olympics were busy competing for medals, there was one athlete who had another thing on his mind: Chocolate Muffins. Norwegian swimmer Henrik Christiansen is the self-proclaimed Olympic Muffin Man who has caused a frenzy on social media about the Chocolate Muffins found in the Paris 2024 Olympic Village restaurant.

The muffin man rates these Chocolate Muffins an 11/10 and has shared countless videos on his TikTok describing his burning love for them. Social media took hold of Christiansen’s muffin love and instantly EVERYONE wanted a bite to see just how good they are, resulting in these viral Olympic Chocolate Muffins.

Recipe Testing Notes

After lots of recipe research and four rounds of kitchen testing, we’ve arrived at what we think is the BEST Olympic Chocolate Muffin Recipe. We adapted this recipe from the viral Jordan the Stallion TikTok recipe and Kassie Mendieta’s because after trying both, we felt the sweet spot was somewhere in the middle.

Jordan claims to have gotten his hands on the official recipe from Coup De Pates in France, but Kassie did an incredible deep dive into the ingredients and research – check out her SubStack for the whole rundown!

One recipe turned out to be a bit too dense while the other had a great rise and texture yet lacked the flavor of the original. Therefore, we swapped butter for some of the oil and used buttermilk while also adapting measurements to be more American-baker-friendly.

• The top right is the Final Recipe!
• The bottom right is Jordan The Stallion’s recipe, but with a mix of Dutch and Black cocoa; it was a bit dry but had good flavor.
• The bottom left is Kassie’s recipe. The texture was great, but we felt it lacked flavor compared to Jordan’s.
• The top left was primarily adapted from Kassie’s but swapped oil for melted butter, used more buttermilk, and cut the sour cream volume – this was tasty but too cake-like in texture.

We then knew the final touch had to be homemade hot fudge in the center of the muffins! This all lead us to the best Olympic Chocolate Muffin Recipe that certainly deserves a gold medal for taste and texture!

Chocolate Muffin Recipe Ingredients

Lucky for us not only do we not have to travel to France for these muffins, but we also don’t have to find a specialty grocery store for the ingredients. Most of the ingredients needed for this Olympic treat will be found right inside your pantry or at your local grocery store or Walmart.

The base of this muffin recipe starts with pantry staples such as all-purpose flour, salt, baking soda, baking powder, light brown sugar, canola oil, vanilla extract, salted butter, and eggs. From there, the chocolate flavor is created using a mixture of Dutch process cocoa powder and black cocoa powder.

This combination gets us as close to the color and flavor of a true Olympic Village muffin as possible. We then use a touch of espresso powder to intensify the chocolaty flavor without adding a strong coffee flavor to the muffin.

To perfect the flavor profile of the muffin we incorporate milk powder into the batter while skyr yogurt and buttermilk are used to create and lock in moisture. This ensures that they turn out to be the tender little treats they’re made to be!

Lastly, chopped dark chocolate and milk chocolate chunks are mixed into the batter as well as used for a final topping before heading to the oven to bake. To bring these Olympic Chocolate Muffins to the finish line they each get a hole poked in the top after baking that gets filled with hot fudge!

How To Make Bakery-Style Chocolate Muffins

1. Prepare Homemade Hot Fudge Sauce in advance if you’re opting for homemade over storebought.
2. Whisk all-purpose flour, Dutch Process cocoa powder, black cocoa powder, milk powder, salt, baking soda, espresso powder, and baking powder together in a large bowl. Then set this bowl of dry ingredients to the side.
3. Melt salted butter in a medium microwave-safe bowl.
4. Whisk buttermilk, canola oil, vanilla extract, and large eggs into the melted butter.
5. Stir in vanilla skyr yogurt until the mixture becomes smooth and then whisk in the light brown sugar.
6. Pour the wet ingredients into the bowl of dry ingredients. Then whisk the two mixtures together only until no dry streaks remain.
7. Fold in the chopped dark and milk chocolate chunks.
8. Cover the bowl of muffin batter with a dishcloth and then allow it to rest.
9. Preheat the oven and then line a regular muffin tin with tulip parchment liners.
10. Scoop the rested muffin batter into the prepared muffin tin up to the rim of the pan.
11. Top the muffins with additional chopped chocolate chunks, feel free to get a little heavy-handed here!
12. Bake the muffins at 425 degrees F for 7 minutes and then REDUCE the temperature of the oven to 350 degrees F to finish baking. Once a toothpick inserted into the center of a muffin comes out clean the muffins are finished baking.
13. Cool the muffins in the pan before transferring to the counter or a wired cooling rack. Then finish baking the remained of the muffin batter.
14. Poke a hole in the top of each muffin using the end of a silicone spatula.
15. Pipe the hot fudge into the hole on top of the muffins. Enjoy!

How To Store Chocolate Muffins

Once the cupcakes have been filled with chocolate fudge and cooled, transfer them into an airtight container to store at room temperature for up to 3 days.

More Yummy Muffin Recipes

• Chai Muffins
• Strawberry Muffins
• Jumbo Blueberry Muffins