Olympic Chocolate Muffins Recipe
User Reviews
5.0
57 reviews
Excellent
Olympic Chocolate Muffins Recipe
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Norweign swimmer, Henrik Christensen, has made everyone crave these triple chocolate muffins from the Olympic village dining hall. I now think of them as the official Olympic Chocolate Muffins. They're tall bakery-style chocolate muffins that have a bit of ganache in the center, a large crumb and square chocolate chunks. Delicious!
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Ingredients
Chocolate Muffins:
- 125 (1/2) grams (cup) 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 (120) cup (g) all-purpose flour
- 35 (1/3) grams (cup) baking cocoa
- 150(5) ml(ounces) buttermilk warmed
- Handful milk or dark chocolate chunks
Chocolate Ganache:
- 1 ounce dark chocolate chopped
- 1/4 cup heavy cream
Instructions
To Make the Chocolate Muffins:
- Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt. We want a smooth mixture. Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.
- Add four tulip muffin liners to a muffin tin. If you're using regular muffin liners, add six! Fill up the muffin liners. Top with a handful of chocolate chunks.
- Place in the oven and raise the oven temperature to 425F and bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.
To Make the Ganache:
- While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm up the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and then mix it up until smooth. Transfer to a piping bag or ziplock bag.
- When the muffins have cooled a bit, use a paring knife to remove the center. Pipe the ganache in the center each of the muffins. Serve them up and enjoy.
Equipments used:
Notes
- Tips and Tricks:
- The secret to perfectly domed bakery-style muffins is to bake them at two temperatures. I like to start at a higher temperature and then reduce the temperature after a few minutes for the remainder of baking. The initial high heat gives the muffins a jolt resulting in super tall muffins. I do this trick with my Blueberry Muffins and swear by it!
Nutrition Information
Show Details
Calories
512kcal
(26%)
Carbohydrates
66g
(22%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
62mg
(21%)
Sodium
347mg
(14%)
Potassium
311mg
(9%)
Fiber
5g
(20%)
Sugar
36g
(72%)
Vitamin A
345IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Muffins
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 347mg | 14% |
| Potassium | 311mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 36g | 72% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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