The Viral Olympic Double Chocolate Muffins

If you have been following the 2024 Olympics, there are chances you may have seen the new viral food craze the Olympic Chocolate Muffins from the Olympic village dining hall. These tall bakery-style muffins are incredibly moist and rich, generously filled with a delightful mix of dark and milk chocolate chunks that make them extra chocolatey in every bite. To elevate their indulgence, they are then beautifully finished with a luscious thick chocolate ganache that oozes out of the center, creating an irresistible treat that is simply hard to resist.

When I first laid my eyes on them, I couldn’t contain my excitement to create my own delicious dupe of this delightful treat, giving me the chance to actually try them for myself!

What are the Olympic Chocolate Muffins?

These delectable chocolate muffins soared to fame in August 2024 when Norwegian swimmer Henrik Christiansen created a series of viral TikTok videos, passionately raving about his delightful obsession with these irresistible chocolate muffins. This soon attracted numerous other Olympians and locals who made their way to the Olympic Village to try the freshly baked muffins and share their personal opinions about them… which were overwhelmingly positive! Many described the muffins as moist, rich, and utterly delightful.

Baking Tips:

• Cocoa powder: You can use either regular cocoa powder or Dutch Processed cocoa powder in your baking recipes; however, I personally prefer Dutch Processed cocoa powder because it tends to provide a better result along with a significantly richer taste that enhances the overall flavour.

• Don’t Overmix: Try not to overmix your muffins, as doing so can result in tough, chewy muffins that nobody enjoys. The key is to mix just until the ingredients are combined for a light and fluffy texture.

• Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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The Viral Olympic Double Chocolate Muffins

Yield: 11 large Muffins

Author: Chloe Sims

Prep time: 25 MinCook time: 28 MinTotal time: 53 Min

An irresistible treat that is simply hard to resist.

Ingredients

Double Chocolate Muffins

• 185g Plain Flour (Sifted)
• 40g Cocoa Powder (Sifted)
• 150g Granulated White Sugar
• 1 Tbsp Baking Powder
• 1/4 Tsp Salt
• 240g Milk
• 2 Eggs
• 1 Tsp Vanilla Extract
• 70g Vegetable Oil
• 200g Dark Chocolate Chunks (Save extra to top each muffin)
• 200g Milk Chocolate Chunks (Save extra to top each muffin)

Chocolate Ganache

• 90g Milk Chocolate
• 90g Dark Chocolate
• 80g Heavy Cream

Instructions

Double Chocolate Muffins

1. Preheat the oven to 175°C and line a muffin tin with muffin liners. Set aside.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt and both chocolates. Set aside.
3. In a medium mixing bowl, whisk together the milk, eggs, vanilla and oil until combined.
4. Add the wet ingredients to the dry ingredients then fold them together using a spatula until just combined.
5. Spoon the batter evenly into each muffin liner. Top each muffin with extra chocolate chunks.
6. Bake for 25-28 minutes or until a skewer comes out clean. Allow to cool slightly.
7. Using a small sharp knife, carefully cut a small hole in the center of each muffin.

Chocolate Ganache

1. In a small microwaveable bowl, place the ganache ingredients in and microwave in 30 second bursts (stirring in-between) until melted and combined.
2. Pour the ganache into a piping bag and cut a small piece off the end. Carefully pipe the ganache into each hole until it is oozing out of the top.
3. Enjoy!

Notes

Cocoa powder: You can use either regular cocoa powder or Dutch Processed cocoa powder in your baking recipes; however, I personally prefer Dutch Processed cocoa powder because it tends to provide a better result along with a significantly richer taste that enhances the overall flavour.

Don’t Overmix: Try not to overmix your muffins, as doing so can result in tough, chewy muffins that nobody enjoys. The key is to mix just until the ingredients are combined for a light and fluffy texture.

Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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