Description
These viral Olympic Village Chocolate Muffins are rich, moist, and packed with chocolate flavor, featuring a luscious chocolate ganache center. Perfect for chocolate lovers, these jumbo or regular-sized muffins combine cocoa powder, chopped milk chocolate, Greek yogurt, and olive oil for a tender crumb and a gooey inside. An easy-to-follow recipe that yields irresistibly decadent muffins ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups All Purpose Flour
- 1 cup Granulated Cane Sugar
- 3/4 cup Cocoa Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Fine Sea Salt
- 2 cups Chopped Milk Chocolate or Semisweet Chocolate (divided)
Wet Ingredients
- 2 large Eggs + 1 Egg Yolk
- 3/4 cup Plain Greek Yogurt
- 1/3 cup Olive Oil
- 3/4 cup Whole Milk (plus an extra 1/4 cup if batter is too thick)
- 2 tsp. Vanilla Extract
Ganache
- 1/2 cup Chocolate Ganache (made with 1/4 cup Heavy Cream and 2 oz. Semisweet Chocolate, finely chopped)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 425°F (218°C). Line a 6-count jumbo muffin tin or a 12-count regular muffin tin with liners.
- Reserve Chocolate: Set aside 1/2 cup of the chopped chocolate for topping the muffins before baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated cane sugar, cocoa powder, baking soda, and fine sea salt until evenly mixed.
- Add Wet Ingredients: Make a well in the center of the dry mixture and add the eggs, egg yolk, Greek yogurt, olive oil, whole milk, and vanilla extract. Whisk these together in the center until the eggs are beaten and the mixture is combined.
- Fold Batter: Using a spatula, fold the batter gently just until combined. It’s okay if some lumps remain. Fold in the chopped chocolate along with any remaining flour clumps. If the batter feels too thick, add an extra 1/4 cup of milk to adjust the consistency.
- Distribute Batter and Top: Use a large ice cream scooper to evenly divide the batter into prepared muffin liners. Sprinkle the reserved chopped chocolate on top of each muffin for added chocolate bursts.
- Bake Muffins: Bake in the preheated oven at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 15-20 minutes. Muffins are done when the tops are set and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely for about 10 minutes.
- Prepare Ganache: Heat the heavy cream just until it reaches boiling point. Pour the hot cream over the finely chopped semisweet chocolate in a small bowl and let sit for 5-10 minutes. Whisk until smooth and glossy. Refrigerate for 5-6 minutes to slightly thicken before filling.
- Pipe Ganache Filling: Transfer the cooled ganache to a piping bag and pipe about 1 tablespoon of ganache into the center of each muffin.
- Serve: Enjoy the muffins warm for gooey indulgence or let them cool completely before storing. If making regular-sized muffins, bake at 350°F for the entire 15-20 minutes.
Notes
- You can substitute granulated cane sugar with regular granulated sugar if needed.
- If batter appears too thick due to flour variation, add up to 1/4 cup additional milk for proper consistency.
- Use high-quality chocolate for both chopped pieces and ganache for best richness and flavor.
- For regular-sized muffins, bake at 350°F for 15-20 minutes without the initial 425°F step.
- Muffins store well at room temperature for 1-2 days or refrigerated for up to a week in an airtight container.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 85 mg
