Go Back
–+ servings
Olympic Village Chocolate Muffins

Irresistible Olympic Village Chocolate Muffins with Fudge Center

No ratings yet
These Olympic Village Chocolate Muffins are a dreamy indulgence with a gooey fudge center, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour
  • 1/2 cup Dutch Process Cocoa Powder
  • 1/4 cup Black Cocoa Powder
  • 1/2 cup Milk Powder
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Espresso Powder optional
  • 1/2 cup Salted Butter melted
  • 1 cup Buttermilk
  • 1/4 cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs room temperature
  • 1/2 cup Skyr Yogurt or Sour Cream
  • 3/4 cup Light Brown Sugar
  • 1 cup Dark & Milk Chocolate (chopped)
For the Fudge Filling
  • 1 cup Hot Fudge Sauce homemade or store-bought

Equipment

  • Mixing bowls
  • muffin tin
  • whisk
  • measuring cups
  • measuring spoons
  • piping bag

Method
 

Step-by-Step Instructions
  1. Prepare the Fudge: Make homemade hot fudge sauce or heat store-bought fudge until warm and pourable. Set aside.
  2. Mix Dry Ingredients: Whisk together flour, Dutch cocoa, black cocoa, milk powder, salt, baking soda, espresso powder, and baking powder in a large bowl.
  3. Combine Wet Ingredients: Melt butter and whisk in buttermilk, canola oil, vanilla, and eggs. Blend in yogurt and brown sugar until smooth.
  4. Combine Wet and Dry Mixtures: Pour wet into dry ingredients and fold gently until just combined. Fold in chopped dark and milk chocolate.
  5. Rest the Batter: Cover and let batter rest for 30 minutes. Preheat oven to 425°F (220°C).
  6. Fill the Muffin Tin: Scoop batter into muffin liners, filling 3/4 full. Sprinkle additional chopped chocolate on top.
  7. Bake Perfect Muffins: Bake at 425°F for 7 minutes, then reduce to 350°F for another 13-15 minutes. Muffins should look firm.
  8. Fill with Fudge: Let muffins cool slightly, poke holes in tops, and fill with hot fudge sauce. Enjoy!

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

These muffins are best enjoyed fresh but can be stored for up to 3 days at room temperature or frozen for 3 months.

Tried this recipe?

Let us know how it was!