Olympic Chocolate Muffins
Servings 16 muffins
The irresistible Olympic Chocolate Muffins. A homemade version of the viral Paris Olympics Muffins are moist, chocolaty, and generously studded with chocolate chunks, topped off with a luscious hot fudge center. It's no surprise the internet is abuzz with excitement over them!
Ingredients
Muffin Batter
- 1½ cups all-purpose flour 195g
- ½ cup Dutch Process cocoa powder 56g
- 2 tablespoons black cocoa powder 14g
- 2 tablespoons milk powder 10g
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon espresso powder
- ¼ teaspoon baking powder
- ½ cup salted butter 113g, melted
- ⅓ cup + 1 tablespoon buttermilk 92g
- ¼ cup canola oil 52g
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 1 cup vanilla skyr yogurt 225g, or sour cream
- 1⅓ cups light brown sugar packed 300g
- 4 ounces dark chocolate 115g, chopped
- 4 ounces milk chocolate 115g, chopped
- chocolate chunks for topping
Fudge Center
- Hot Fudge Sauce homemade or storebought
Instructions
- Prepare Hot Fudge Sauce in advance if using homemade. One batch of muffins uses about a 1/2 batch of this homemade fudge sauce.
- In a large bowl, whisk together 1½ cups all-purpose flour, ½ cup Dutch Process cocoa powder, 2 tablespoons black cocoa powder, 2 tablespoons milk powder, 1 teaspoon salt, ¾ teaspoon baking soda, ½ teaspoon espresso powder, and ¼ teaspoon baking powder and set aside.
- In a medium microwave-safe bowl, melt ½ cup salted butter.
- Whisk in ⅓ cup + 1 tablespoon buttermilk, ¼ cup canola oil, and 1 tablespoon vanilla extract, then beat in the 2 large eggs one at a time.
- Whisk in 1 cup vanilla skyr yogurt until smooth, then whisk in 1⅓ cups light brown sugar until fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk just until combined and no dry streaks remain - do not overmix.
- Fold in 4 ounces dark chocolate and 4 ounces milk chocolate (chopped) until evenly distributed throughout the batter.
- Cover the batter with a dish cloth and let rest for 30 minutes.
- Meanwhile, preheat the oven to 425°F and line a regular muffin tin with tulip parchment liners.
- After the batter has rested, use a #16 scoop to portion out slightly heaping scoops of batter into the prepared muffin tin. You should have enough batter for 16 muffins and the batter just about fills to the rim of the pan (not the rim of the liner).
- Top the muffins with additional chocolate chunks, you can go a little heavy-handed here, about 10 to 12 chunks per muffin is great!
- Bake at 425°F for 7 minutes, then REDUCE heat to 350°F and bake for an additional 13 to 15 minutes or until a toothpick comes back mostly clean from the center (keep in mind that there is chocolate in the batter that is just going to melt and will leave some residue).
- Remove from the oven and allow to cool for about 15 minutes in the pan, and bake off the remaining muffins if baking in batches.
- Use the end of a wooden or silicone spatula to poke a hole in the top of each muffin.
- Place the hot fudge in a piping bag, cut a ¼-inch hole in the tip, and pipe into the hole in the top of the muffins.
Notes
- Siggi's brand skyr was used in the final testing of this recipe.
- Packaged chocolate chunks seem to work best for the top. We found that chopped chocolate tended to sink into the muffin batter while baking, but the coating on package chunks helped hold them up and looked more uniform.
- You can use all Dutch-process cocoa powder instead of a mix of Dutch and black, but the color and flavor of the muffin will change slightly. It will me lighter in color and less intense in flavor.
- Use salted grass-fed butter for best results!
Nutrition
Calories: 326kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 271mg | Potassium: 206mg | Fiber: 3g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 2mg
Find it online: www.sugarandsoul.co/olympic-chocolate-muffins/