Triple Chocolate Muffins (Viral Olympic Chocolate Muffins)

Olympic Village Chocolate Muffins. Have you heard of them? Have you seen the viral Tiktok craze over these jumbo triple chocolate muffins? Chocolate Cake + Chocolate Chunks + Chocolate Ganache. These muffins not only LOOK BEAUTIFUL but they are any chocolate lovers DREAM!

Viral Olympic Village Chocolate Muffins Recipe

First up, are you watching the Olympics? We are! I love gymnastics, swimming, and diving, and track and field events. This year, I’ve also taken a bit of interest in archery and shooting since my boys compete in those events with 4-H.

Anywho… obviously, I’m not in Paris to actually taste the Olympics Chocolate Muffins, but after seeing soooo many athletes posting on Instagram and Tiktok about the delicious chocolate muffins they’re eating at the Olympic Village in Paris, I felt a need to share a (maybe) copycat recipe for homemade chocolate muffins.

And not to toot my horn, but this might be the best chocolate muffin recipe ever.

Video

Even if you haven’t seen the Viral Tiktok Olympic Chocolate Muffins, if you love chocolate, you will love these super moist, cake-like muffins. They’re loaded with chocolate and chocolate chunks and filled with a lava center of chocolate ganache. I mean seriously… drool-worthy!

What are Olympic Village Chocolate Muffins?

Sadly, Olympic athletes from all over the world are complaining about the not-so-great food at the Olympic Village. However, they’re not complaining about all the food. Many athletes have stormed social media to rave about the chocolate muffins there!

As soon as I saw these Tiktok Olympic Chocolate Muffins, I knew I wanted to create a recipe so I could stop drooling while watching athletes eat them online. These viral chocolate muffins, which have been seen all over the internet over the past few days, can now be made in your own home!Chocolate Muffins

So, let’s talk about a chocolate muffin. Is it really a breakfast item? Technically, yes. But it could also easily be a dessert. And this is not just a chocolate muffin. It’s double chocolate muffins—or actually, triple chocolate muffins.

Chocolate Cake. Chocolate Chunks. Melty Chocolate Ganache Center.

Yes, it’s a Triple Chocolate Muffins Recipe.

And the chocolate muffins at Olympic Village appear to be jumbo chocolate muffins. Sort of like Costco Chocolate Muffins. Or Otis Spunkmeyer Chocolate Muffins (my favorite when I was in college).

Except these muffins from the Olympics also have a chocolate center full of smooth, melt-in-your-mouth chocolate ganache.

Wait, I’ve already mentioned that huh?

Y’all – ganache is a weakness for me. I put it on cake. I put it on cheesecake. Sometimes I even eat it with a spoon. Whatever… I usually cannot stop eating it if I start.

Not to be outdone, I made jumbo muffins, too. Why not? If you’re filling a muffin with ganache, you need room for it, right? So the muffin needed to be jumbo.

Anyway – all that is how I landed at this recipe for chocolate muffins.

Want a perfectly indulgent breakfast? Have one of these muffins and a Crackle Coffee. Boom!

Tools Needed for Olympics Chocolate Muffins

• Mixing Bowls
• Hand Mixer
• Measuring Cups and Spoons
• Jumbo Muffin Pan
• Jumbo Muffin Liners
• Squeeze Bottle

Ingredients

Run out to the store now and grab all of these ingredients for this easy chocolate muffins recipe. You’re going to want to make these asap! Seriously, they’re that good.

All-purpose flour

White sugar – just regular granulated sugar

Dutch-process Cocoa Powder – Ghiradelli Brand is my fave!

Baking Soda

Salt

Semi-Sweet Chocolate Chunks – you could use chocolate chips instead but chocolate chunks will be more authentic to the chocolate chunk muffins at the Olympics! But if you do use chocolate chips, you could call them Chocolate Chocolate Chip Muffins.

Eggs

Sour Cream or Plain Greek Yogurt – this is a key ingredient for really moist chocolate muffins.

Vegetable Oil or Canola Oil

Whole Milk, at room temperature

Vanilla Extract – store-bought or homemade vanilla extract would work great here.

Chocolate Ganache or Chocolate Sauce – like you’d find on the aisle with ice cream toppings. I much prefer ganache over any store-bought chocolate sauce, but if you’re impatient or don’t want the extra step of making ganache, by all means, grab the jar of chocolate sauce!

Ingredients for the Small-Batch Ganache (not pictured)

Heavy cream – you cannot substitute anything else here. No milk or half & half. You must use heavy cream to get true rich delicious ganache

Chocolate – I use semi-sweet chocolate chips in a pinch but baker’s chocolate is better. I almost always use semi-sweet but you can use dark chocolate if you like. Milk chocolate doesn’t really work well though – just FYI.

Find the complete recipe with ingredients measurements in the recipe card below.

1. Preheat the oven to 425 degrees Fahrenheit and grease a 6-count jumbo muffin tin or line it with parchment paper liners. You can also use a 12-count muffin tin (see notes).
2. In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, salt, and 1 ½ cups of the chocolate chunks.
3. In a separate mixing bowl whisk the eggs + extra yolk, sour cream, oil, milk, and vanilla extract till combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined and no dry streaks remain. Do not overmix. The batter will be thick, so do not use a whisk here.
5. Fill the jumbo muffin tin all the way to the top and sprinkle the reserved chocolate chunks on top. Bake at 425 for 5 minutes. Keep the muffins in the oven but turn the temperature down to 350 and bake an additional 18-23 minutes till a toothpick comes out clean.
6. Let muffins cool in the pan for 5 minutes before removing them to a wire cooling rack to cool for another 10 minutes before continuing with the last step.
7. Add the chocolate ganache (see recipe steps below) to a condiment squeeze bottle with a tip. Poke the tip into the top middle of 1 muffin and squeeze about a tablespoon of ganache into it. Drizzle a bit on top of the muffin before continuing with the rest of the muffins.
8. Let the muffins cool completely before storing leftovers in an airtight container at room temperature for up to 4 days.
9. If you’re using normal-sized muffins, bake at 350 for 16-20 minutes. If you’re using tulip-style parchment liners, you can fill the batter to the top. If you’re using normal cupcake liners or no liner, fill ¾ to the top.
10. You can also purchase chocolate sauce in a squeeze bottle. If you get hot fudge, thin it out with a bit of milk.

How to Make Ganache

While the muffins are baking, make the chocolate ganache.

1. Place the chocolate in a small mixing bowl or glass measuring dish. 
2. Pour the heavy cream into a microwaveable dish and heat until steamy. 
3. Pour the steaming cream over the chocolate. Let it rest for 5 minutes then whisk until smooth and creamy.
4. Allow to cool for 2-3 minutes and pour the ganache into a squeeze bottle. Then follow the directions above.

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