Olympic Chocolate Muffins Recipe
Introduction
These Olympic Chocolate Muffins are rich, moist, and perfectly chocolatey with a decadent ganache center. They combine the deep flavors of cocoa and coffee for a sophisticated twist on a classic treat. Ideal for breakfast or a special dessert.
Ingredients
- 1/2 cup (125 grams) granulated sugar
- 1 large egg
- 1/4 cup neutral oil (such as vegetable, canola, or avocado oil)
- 1 teaspoon instant coffee
- 1 teaspoon pure vanilla extract (homemade or store-bought)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (120 grams) all-purpose flour
- 1/3 cup (35 grams) baking cocoa
- 5 ounces (150 ml) buttermilk, warmed
- Handful of milk or dark chocolate chunks
- 3 ounces dark chocolate, chopped (for ganache)
- 1/4 cup heavy cream (for ganache)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla extract, and salt until smooth.
- Step 2: Sift in the baking soda, then sift in the all-purpose flour and baking cocoa. Gently mix to combine.
- Step 3: Pour in the warmed buttermilk and mix until just combined, being careful not to overmix.
- Step 4: Line a muffin tin with four tulip muffin liners (or six regular muffin liners). Fill each liner with the batter, then top with a handful of chocolate chunks.
- Step 5: Place the muffins in the oven, immediately increase the temperature to 425°F (220°C), and bake for 7 minutes. Then reduce the oven temperature back to 350°F (175°C) and bake for an additional 10-12 minutes, or until a skewer inserted comes out clean.
- Step 6: While the muffins cool, prepare the ganache. Place the chopped dark chocolate in a heatproof bowl. Warm the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes, then stir until smooth.
- Step 7: When the muffins are slightly cooled, use a paring knife to carefully remove the center of each muffin. Fill the hollow with the ganache using a piping bag or a ziplock bag with a corner snipped off. Serve and enjoy!
Tips & Variations
- For a stronger coffee flavor, add an extra 1/2 teaspoon of instant coffee or use espresso powder.
- Substitute the chocolate chunks with white chocolate or nuts for a different texture and taste.
- If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Try adding a pinch of cinnamon or a dash of chili powder to the batter for a subtle spicy note.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving. The ganache is best enjoyed fresh but will keep refrigerated along with the muffins.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity and texture.
How do I know when the muffins are done baking?
Insert a skewer or toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done. Avoid overbaking to keep them moist.
Print
Olympic Chocolate Muffins Recipe
- Total Time: 35 minutes
- Yield: 4 tulip muffins or 6 regular muffins 1x
Description
These Olympic Chocolate Muffins are rich, moist, and packed with deep chocolate flavor enhanced by a touch of instant coffee and a creamy ganache filling. Perfect for a decadent treat, these muffins combine the softness of buttermilk with the bittersweet intensity of dark chocolate chunks and ganache, making them an irresistible indulgence for chocolate lovers.
Ingredients
Muffins
- 125 grams (1/2 cup) granulated sugar
- 1 large egg
- 1/4 cup neutral oil (vegetable, canola, or avocado)
- 1 teaspoon instant coffee
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 120 grams (1 cup) all-purpose flour
- 35 grams (1/3 cup) baking cocoa
- 150 ml (5 ounces) buttermilk (warmed)
- Handful of milk or dark chocolate chunks
Ganache
- 3 ounces dark chocolate (chopped)
- 1/4 cup heavy cream
Instructions
- Preheat and mix wet ingredients: Preheat your oven to 350°F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla extract, and kosher salt until the mixture is smooth and well combined.
- Add dry ingredients: Sift in the baking soda and mix briefly, then sift in the all-purpose flour and baking cocoa. Stir the dry ingredients into the wet mixture until combined.
- Add buttermilk: Pour in the warm buttermilk and mix once more to create a smooth batter.
- Prepare muffin tins: Line a muffin tin with four tulip muffin liners or six regular muffin liners. Spoon the batter evenly into the liners, filling each about three-quarters full. Top each muffin with a handful of chocolate chunks.
- Bake muffins: Place the muffins in the oven, then raise the temperature to 425°F and bake for 7 minutes. After 7 minutes, reduce the oven temperature to 350°F and continue baking for another 10 to 12 minutes, or until a skewer inserted in the center comes out clean.
- Make ganache: While the muffins cool, chop the dark chocolate and place it in a heatproof bowl. Warm the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for 1-2 minutes to melt the chocolate, then stir until smooth and glossy. Transfer the ganache to a piping bag or a resealable plastic bag.
- Fill muffins with ganache: Once the muffins have cooled slightly, use a small paring knife to carefully cut out a small well from the center of each muffin. Pipe the prepared ganache into the hollowed centers.
- Serve and enjoy: Serve the filled muffins immediately or store properly for later enjoyment. These rich and creamy chocolate muffins are perfect for special occasions or as a luxurious everyday treat.
Notes
- You can substitute the neutral oil with melted butter for a richer flavor.
- Instant coffee enhances the chocolate flavor but can be omitted if preferred.
- Use high-quality dark chocolate for the best ganache results.
- Allow muffins to cool sufficiently before filling to prevent the ganache from melting.
- If you don’t have tulip liners, regular liners work fine; just adjust the muffin quantity accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate muffins, chocolate ganache, chocolate dessert, easy muffins, moist muffins, baking recipe, chocolate chunks
