Olympic Chocolate Muffins Recipe
User Reviews
5
Olympic Chocolate Muffins Recipe
Description
Olympic Chocolate Muffins are crafted from a batter blending cocoa powder, buttermilk, sugar, and a hint of instant coffee for enhanced chocolate depth. The high initial oven temperature jump-starts rising, forming lofty domes, then dropping the heat ensures the muffins bake evenly without drying out. The texture is moist and tender due to the oil and buttermilk combination. Milk chocolate chunks added on top melt slightly, adding pockets of sweetness. A silky dark chocolate ganache made with heavy cream and dark chocolate accompanies the muffins, perfect for adding an extra layer of chocolate richness when piped or drizzled. This baking approach offers a precise balance between structure and moist crumb, suitable for home bakers aiming for bakery-style muffins with attention to detail in temperature control and chocolate balance.
Ingredients
Chocolate Muffins:
- 125 (1/2) grams (cup) granulated sugar
- 1 egg large
- 1/4 cup neutral oil (such as vegetable, canola or avocado oil)
- 1 teaspoon instant coffee
- 1 teaspoon vanilla extract homemade or store-bought, pure
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 (120) cup (g) all-purpose flour
- 35 (1/3) grams (cup) cocoa powder baking
- 150(5) ml(ounces) buttermilk warmed
- Handful milk chocolate 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.
Notes
- Starting to bake at a higher temperature then reducing it mid-bake helps muffins rise taller and develop a good dome.
- Use tulip muffin liners for better muffin shape; regular liners require more and smaller muffins per batch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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