Go Back
–+ servings
Olympic Village Chocolate Muffins

Olympic Village Chocolate Muffins: Rich, Gooey Delights Await

No ratings yet
Experience the indulgence of Olympic Village Chocolate Muffins, featuring a rich texture and a hot fudge center.
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 Muffins
  • 1 cup All-Purpose Flour No substitutes recommended for gluten-free variations.
  • 1/2 cup Dutch Process Cocoa Powder Adds deep chocolate flavor.
  • 1/4 cup Black Cocoa Powder Omit if unavailable.
  • 1/4 cup Milk Powder Non-fat dry milk is a perfect substitute.
  • 1/2 teaspoon Salt Sea salt or kosher salt work well.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Espresso Powder Omit for a lighter taste.
  • 1/2 cup Salted Butter Use unsalted with a pinch of salt if needed.
  • 1 cup Buttermilk Mix milk and vinegar for a homemade alternative.
  • 1/4 cup Canola Oil Any neutral oil can substitute.
  • 1 teaspoon Vanilla Extract Almond extract adds a delightful twist.
  • 2 large Eggs Swap with flax eggs for a vegan option.
  • 1/2 cup Vanilla Skyr Yogurt (or Sour Cream) Greek yogurt is a suitable alternative.
  • 3/4 cup Light Brown Sugar Granulated sugar can be used but may alter texture.
  • 1/2 cup Dark and Milk Chocolate (chopped) All dark or semi-sweet chocolate can be used.
  • 1/2 cup Chocolate Chunks Chocolate chips can substitute.

Equipment

  • Mixing Bowl
  • muffin tin
  • Spatula
  • whisk
  • Microwave
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Prepare Hot Fudge Sauce by combining chocolate and cream in a saucepan over low heat until smooth, then set aside to cool.
  2. In a large mixing bowl, whisk together all dry ingredients: flour, Dutch process cocoa, black cocoa, milk powder, salt, baking soda, espresso powder, and baking powder.
  3. Melt the butter, then mix it with buttermilk, canola oil, vanilla extract, eggs, and skyr yogurt until smooth.
  4. Gently fold the wet ingredients into the dry mixture, mixing just until combined; a few lumps are okay.
  5. Fold in chopped dark and milk chocolates, ensuring even distribution, then cover and let rest for 30 minutes.
  6. Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners.
  7. Scoop batter into muffin liners, filling to the rim, and sprinkle extra chocolate chunks on top.
  8. Bake at 425°F for 7 minutes, then lower to 350°F and bake for an additional 13-15 minutes until done.
  9. Allow to cool in the tin for 15 minutes, then poke a hole in each muffin and fill with hot fudge sauce.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Allow the batter to rest for better texture. Customize the hot fudge fill as desired.

Tried this recipe?

Let us know how it was!