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Olympic Chocolate Muffins (VIRAL copycat Olympic Village recipe)

Muffin man also known as Henrik Christiansen is the reason we are all here. These VIRAL chocolate muffins are served in the olympic village for the best athletes. They are baked with an intense chocolate flavor and filled with a molten ganache center.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Cake, Cupcake, Dessert, muffin
Cuisine American, French
Servings 9 large muffins

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Muffin tray & Muffin cases
  • Sauce pot
  • Piping bag & Nozzle

Ingredients
  

Chocolate muffins -

  • 1/4 cup melted butter
  • 1/4 cup oil
  • 1 tbsp instant coffee
  • 1/4 cup warm water
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3/4 cup greek yogurt
  • 1/2 cup buttermilk
  • 1 1/2 cup flour
  • 2/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips (divided into 1/2 and 1/4)

Chocolate ganache -

  • 1/2 cup heavy cream
  • 1/4 cup chocolate chips
  • 1 tbsp corn syrup/honey/golden syrup
  • Pinch of salt

Instructions
 

  • Line your muffin cups with paper cases, alternating each cup on the tray. Preheat the oven to 425F.
  • In a large mixing bowl add the melted butter, oil, warm water, instant coffee and whisk until the coffee is dissolved.
  • Add the brown and white sugar and whisk. Add the vanilla, eggs and whisk well until combined. Add the yogurt and butter milk, whisk again.
  • Sift in the flour, cocoa powder, baking powder, baking soda and salt. Whisk until there are no dry pockets visible. Add 1/2 cup chocolate chips and fold together.
  • Using an ice cream scoop, fill each muffin case with 3 scoops of batter, top with a few chocolate chips and repeat.
  • Bake for 6 mins at 425F. Reduce the heat to 375F and finish baking for 14-16 minutes or until a tooth pick inserted in the centre comes out clean or with moist crumbs.
  • Let them cool while we make the ganache. Warm the cream in a sauce pot until simmering, take it off the heat, add the chocolate chips, corn syrup and let it sit for a couple of minutes. Gently stir it together until combined, pour into piping bag fitted with a round nozzle.
  • Once the muffins are cool, make a small cavity with a knife on the top, fill each cavity with the chocolate ganache. Repeat until done.
  • Serve with milk and enjoy.

Notes

  • Check the Pro tips and FAQ section above for more information
  • If you do not have buttermilk you can use 1/2 cup full fat milk with 2 tsp vinegar/lemon juice.
  • Do not over mix the batter.
  • 3 scoops of batter gives you large muffins, around 8-9 muffins.
  • I like the molten chocolate center extra gooey so I added a 2 tbsp of milk into the ganache, if you want it more thick leave it out.