Discover the secret recipe for the VIRAL Olympic Village Chocolate Muffins everyone is talking about! This copycat recipe consists of a light and fluffy chocolate muffin studded with chocolate chunks throughout and a chocolate ganache filling that makes these the ultimate chocolate lovers dream come true!
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Did you watch the Paris Olympics? If so, I am sure you heard about the famous Olympic Chocolate Muffins. These muffins gained their fame from Olympian Norwegian swimmer Henrik Christiansen and several other athletes by quickly deeming these “the best cake muffins ever”. In fact, Henrik was called “the muffin man” due to his love of these muffins and he even kept them in a secret drawer near his bed. After reading a few articles about these muffins and watching all the athletes go crazy over them, I knew I needed to try them myself. I set out to make a copycat version and my family gave it two thumbs up. If you’re not an Olympian, no big deal, because now you can make the famous chocolate treat in the convenience of your own home!
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Ingredient Notes for these Triple Chocolate Muffins
This brief overview talks about the ingredients needed in this recipe. For exact measurements and step by step directions, scroll below to the printable recipe card.
MUFFINS
- Buttermilk– if you don’t have any on hand, see my handy substitution method below.
- Water– you will combine this with the Instant Coffee and buttermilk.
- Instant Coffee– instant espresso works as well if that is what you have on hand. This gives the muffins a rich, deep flavor.
- Butter– I use unsalted butter, however, salted butter works as well, use whichever you have on hand.
- Chocolate Chunks– semisweet chocolate, I use Ghiradelli brand, you will also need a few more for garnishing on top.
- Cocoa Powder– use a Dutch process cocoa powder, again, I use Ghiradelli brand.
- Brown Sugar– dark brown sugar is best in this recipe.
- Granulated White Sugar– this gives the muffins their sweetness, especially when combined with the brown sugar.
- Oil– vegetable oil or canola oil work best.
- Eggs– large eggs at room temperature.
- Vanilla Extract– use pure vanilla extract versus imitation as it adds more flavor.
- Flour– all purpose flour is best.
- Chocolate Pudding Mix– you will need Instant pudding mix, but just the dry powder, not actually making the pudding.
- Baking Powder– ensure freshness by changing this out every 6 months in your cupboard as it gives baking goods their rise and texture.
CHOCOLATE GANACHE
- Heavy Cream– this gives the ganache its creaminess. Do not use half and half or milk as this won’t work.
- Chocolate Chunks– semi-sweet chocolate chunks work best.
How to make Viral Olympic Village Chocolate Muffins Recipe
- Preheat oven to 350 degrees F.
- In a small saucepan on medium heat, warm the buttermilk, water and instant coffee.
- Once warm, add in the cocoa powder, butter and chocolate chunks.
- Remove from heat and set aside to cool slightly.
- In a large bowl combine your flour, baking powder and dry pudding mix.
- In a separate bowl, whisk together both sugars, oil, eggs and vanilla.
- Slowly whisk the melted chocolate mixture into the sugar mixture.
- Add the wet ingredients to the dry ingredients and stir gently to combine.
- Line your jumbo muffin tin.
- Pour ½ cup of the batter into each muffin liner.
- Top with more chocolate chunks.
- Bake for 12-18 minutes until a toothpick inserted comes out with moist crumbs.
- Remove from oven and set aside to cool.
- Prepare your ganache by warming up the heavy cream in the microwave or on the stove.
- Once the heavy cream is hot, add the 1 cup of chocolate chunks and let sit for 5 minutes.
- Whisk until the ganache comes together and is glossy.
- Remove the center from each muffin and fill with ganache.
- Set aside to cool and the ganache to set. Serve!
Buttermilk Substitution
Don’t have buttermilk on hand? No worries! Simply add 1 tablespoon white vinegar to a glass measuring cup. Add milk to the vinegar filling to the 1 cup line. Allow mixture to sit for 5 minutes and use in place of buttermilk. For this recipe, you need ¾ cup buttermilk, so you will have ¼ cup leftover.
Tips for the best chocolate muffins
- These muffins can be enjoyed warm or at room temperature. If you like them gooey and melty, enjoy them warm. If you prefer the crispness of chocolate chips not melted, let them set up at room temperature.
- Use jumbo tulip cup liners from Amazon to really enhance the look.
- If you don’t have a jumbo muffin pan, feel free to use a regular muffin pan, just adjust the bake time down a bit. You will get about 12 regular muffins or 6 jumbo muffins.
- If you prefer a creamier chocolate or dark chocolate, feel free to use milk chocolate chunks or dark chocolate chunks in place of semi-sweet. You can even do a mixture if desired.
- Serve these muffins with a cold glass of milk or cup of coffee and enjoy for breakfast, brunch, as a snack, or dessert. Although they have a cake texture, who say’s you can’t have cake for breakfast, right?
Storing Olympic Village Chocolate Muffins
- Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. Allow them to fully cool before placing them into a container.
- To reheat, heat in microwave in 15 second increments until warmed through.
FAQ’s
Can I use a regular muffin pan for these in place of a jumbo pan?
Absolutely! Plan on getting around 12 muffins instead of only 6 and you will want to decrease the baking time to about 10-15 minutes.
Would regular chocolate chips work in place of the chocolate chunks?
Sure! The chocolate chunks are a bit more rich in flavor and melt more, so they won’t have the same look and taste, but should still be a delicious chocolate treat.
Do I have to use Dutch processed cocoa powder?
You don’t have to, however, the muffins won’t be as dark in color or have the same depth of flavor to them. Hershey’s cocoa powder works too if that is what you have on hand.
More Muffin Recipes You’ll Love
Carrot Cake Cream Cheese Muffins– stuffed with a creamy cheesecake center, these muffins are delicious! A moist, perfectly spiced muffin with a sweetened cream cheese center, what’s not to love?!
Death by Chocolate Muffins– a double chocolate muffin recipe loaded with chocolate chips throughout! The sour cream keep these fudgy chocolate muffins moist and never dry! A chocolate lovers dream come true!
Mini Banana Bread Muffins– quick and easy to prepare, making them the perfect breakfast or snack option!
Copycat Starbucks Pumpkin Cream Cheese Muffins– light, fluffy textured muffins that are even better than the original. This pumpkin muffin recipe is perfect to make any time that pumpkin spice craving hits!
Snickerdoodle Apple Muffins– a moist, flavorful muffin with chunks of tender apple throughout! Combined with a cinnamon sugar coating, these muffins are a Fall favorite!
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Copycat Olympic Village Chocolate Muffins
Ingredients
Muffins
- ¾ cup buttermilk
- ¼ cup water
- 1 teaspoon instant coffee *or instant espresso
- ½ cup butter
- ½ cup semi-sweet chocolate chunks *plus more for garnish
- ⅔ cup cocoa powder *Dutch processed is best
- ½ cup dark brown sugar
- ½ cup granulated white sugar
- ¼ cup oil *canola or vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour *all-purpose
- ½ cup chocolate pudding mix
- 1 tablespoon baking powder
Chocolate Ganache
- ⅓ cup heavy cream
- 1 cup semi-sweet chocolate chunks
Instructions
- Preheat oven to 350 degrees F.
- In a saucepan on medium heat, warm the buttermilk, water and instant coffee.
- Once warm, add the the cocoa powder, butter and chocolate chunks.
- Remove from heat and set aside to cool slightly.
- In a large bowl, combine your flour, baking powder and dry pudding mix.
- In a separate bowl, whisk together both sugars, oil, eggs and vanilla.
- Slowly whisk the melted chocolate mixture into the sugar mixture.
- Add the wet mix to the dry mix and fold gently to combine.
- Line your jumbo muffin tin. Place ½ cup of the batter into each muffin liner. Top with additional chocolate chunks.
- Bake for 12-18 minutes until a toothpick inserted comes out with moist crumbs. Remove from oven and set aside to cool.
- Prepare your ganache by warming up the heavy cream in the microwave or on the stove.
- Once the heavy cream is very hot add the 1 cup of chocolate chunks and let sit for 5 minutes.
- Whisk until the ganache comes together and is glossy. Remove the center from each muffin and fill with ganache.
- Set aside to cool and allow ganache to set. Serve and enjoy!
Nutrition
Janet Betrow says
Have been wanting to try these muffins since I saw them on the tv screen at the Olympics. Made these last night and they are already half gone! Family loves them! Thanks!
Kristin says
Yay!! Love hearing that! Glad you enjoyed!!
Jane Conner says
Should instant or cook and serve pudding mix be used?
Thanks for the copycat recipe.
Kristin says
I use instant pudding for these muffins! Enjoy!
Jane Conner says
Thank you. Going to try them today.
Kristin says
Hope you enjoy!!