Olympic Chocolate Muffins

Posted on March 16, 2025 by Sweet Jumbles

I went to the Summer Olympics in Paris in 2024, and had such a great time! As we said in the 1900s, “the thrill of victory and the agony of defeat.”  It was great to cheer on Team USA as well as teams from everywhere else.

 

You may recall a news story about the viral Olympic Chocolate Muffins available only in Olympic Village, which Norwegian swimmer Henrik Christiansen shared on social media and the buzz began. Of course, only the athletes themselves are afforded access to the Olympic Village, so the rest of the world was left to wonder what these taste like based on athlete reviews and descriptions. 

There are innumerable copycat recipes online, and I tried several, some of which should never have been posted online at all IMO. The one I’m sharing with you here is the the one that won my own taste test. There’s no way of knowing how close this is to the real Olympic Chocolate Muffin, but of those I tried, this one wins the gold!

Olympic Chocolate Muffins

  • Servings: 12
  • Difficulty: medium
  • Print
Adapted from: KassieMendieta

Ingredients

For the Muffins 
1 2/3 c all purpose flour
½ c dutch processed cocoa powder
¼ tsp baking powder
¾ tsp baking soda
1 tsp instant espresso/coffee powder
2 tsp kosher salt
1 ¼ c light brown sugar
1 Tbsp + 1 tsp dry milk
½ c whole milk
2/3 c vegetable oil 
2 large eggs 
1 c sour cream
1 Tbsp vanilla extract
¾ c semi-sweet or dark chocolate chunks, divided
¾ c milk chocolate chips or chunks, divided

For the Fudge center
½ c water
½ c granulated sugar
¼ c dutch processed cocoa powder
1 T light corn syrup (optional) 
½ teaspoon kosher salt
¼ c heavy cream
1 c dark chocolate chunks

Directions

For the Muffins 

  1. In a large bowl combine all dry ingredients, from all purpose flour through dry milk. Whisk to combine. Set aside
  2. In a separate bowl combine wet ingredients, from whole milk through vanilla extract. Whisk to combine.
  3. Add the wet ingredients into the center of the dry ingredients. Slowly whisk to combine just until no dry pockets remain.
  4. Separate out 2 Tablespoons from each of the ¾ c chocolate chip/chunk ingredients. Set aside.
  5. Gently fold in the larger amounts of both chocolate chips/chunks with a rubber spatula.
  6. Set the batter aside for 30-60 minutes to rest, while preheating the oven to 420° F.
  7. While the batter rests, line your muffin tin and prep the filling.
  8. Once the batter has rested, scoop into the liners a little over ¾ of the way full.
  9. Top each muffin with a sprinkle of reserved chocolate chunks before baking.
  10. Bake for 6 minutes at 420°F. After 6 minutes, lower the oven temperature to 350°F and bake for an additional 15-18 minutes. Muffins are done baking when the center is set and a toothpick inserted into the center comes out with a few crumbs stuck to it, or the internal temperature is 200-205°F.
  11. Remove from baking pan and allow to cool completely before filling.

For the Fudge center

  1. In a saucepan combine the water, sugar, dutch cocoa, light corn syrup (optional), and salt.
  2. Bring to a boil over medium heat, stirring often.
  3. Once the mixture reaches a boil lower the heat to medium-low, stirring frequently until it thickens by approximately 1/3 it’s original volume. This should take 5-8 minutes.
  4. Add the heavy cream and allow to boil for another 2 minutes.
  5. Pour the mixture over the dark chocolate chunks and allow the mixture to sit for a minute to soften the chocolate.  Whisk to combine. 
  6. Set aside to cool completely until it’s time to fill the muffins.

Assembly:
Once muffins and fudge are completely cool, fill a piping bag with the fudge filling, cut the tip, insert into the center of the muffin and fill OR core a hole in the center of the muffin using a paring knife and spoon the fudge filling in, then cap with a portion of the removed muffin.

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