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!
Jump to:
- Viral Olympic Village Chocolate Muffins Recipe
- Video
- What are Olympic Village Chocolate Muffins?
- Tools Needed for Olympics Chocolate Muffins
- Ingredients
- How to Make Viral Olympic Village Chocolate Muffins
- How to Make Ganache
- Pro Tip
- Serving Suggestions
- FAQ
- Storage Directions
- More Amazing Breakfast Recipes
- Recipe
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.
How to Make Viral Olympic Village Chocolate Muffins
This Olympics Chocolate Muffins Recipe is no more complicated than any other muffin recipe. Mix a little of this and a little of that and you end up with these amazing, delicious triple chocolate muffins.
- 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).
- In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, salt, and 1 ½ cups of the chocolate chunks.
- In a separate mixing bowl whisk the eggs + extra yolk, sour cream, oil, milk, and vanilla extract till combined.
- 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.
- 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.
- 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.
- 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.
- Let the muffins cool completely before storing leftovers in an airtight container at room temperature for up to 4 days.
- 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.
- 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.
- Place the chocolate in a small mixing bowl or glass measuring dish.
- Pour the heavy cream into a microwaveable dish and heat until steamy.
- Pour the steaming cream over the chocolate. Let it rest for 5 minutes then whisk until smooth and creamy.
- Allow to cool for 2-3 minutes and pour the ganache into a squeeze bottle. Then follow the directions above.
Pro Tip
Don't have a squeeze bottle? You can skip the step of putting the chocolate inside the muffins and just drizzle it on top at the end!
If you decide to buy chocolate, get the good stuff. This is my favorite brand!
Serving Suggestions
Serve one of these amazing triple chocolate muffins with coffee or milk. Enjoy it for breakfast, brunch, a snack or even dessert!
FAQ
Absolutely. You can make these mini muffin size (350 for about 13-16 minutes) or normal muffin tin size (for 16-20 minutes).
Make sure your baking soda is fresh and no older than one month. Also, have all of your cold ingredients set out to warm up to room temperature before you use them. Do not overmix your batter when combining the dry and wet ingredients.
Absolutely. They will taste nearly the same. Chocolate chunks give the look of the Olympic muffin and will be more melty-looking than a normal chocolate chip, though.
Yes. Your muffins won’t be as dark brown, but they will still taste delicious.
Storage Directions
First, why would you have leftovers? Haha. But seriously, store any leftover chocolate muffins in an airtight container at room temperature for up to 4 days. Wait until they're completely cooled before storing them!
More Amazing Breakfast Recipes
PrintRecipe
Viral Olympic Village Chocolate Muffins
- Total Time: 32 minutes
- Yield: 9 1x
Description
Olympic Village Chocolate Muffins. Have you heard of them? Have you seen the viral Tiktok craze over these jumbo chocolate muffins? These triple chocolate muffins (chocolate cake + chocolate chunks + chocolate ganache) not only LOOK BEAUTIFUL but they are any chocolate lovers DREAM!
Ingredients
For the muffins:
- 2 cups (250 g) all-purpose flour
- 1 cup white sugar (200g)
- ⅔ cup Dutch-process cocoa powder (55 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chunks, divided
- 2 large eggs + 1 egg yolk, room temperature
- ¾ cup full fat sour cream or plain Greek yogurt
- ½ cup vegetable or canola oil
- ½ cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- ½ cup chocolate ganache or chocolate sauce (like you’d find with ice cream condiments, see note)
For the ganache:
- 2 ounces semisweet chocolate, finely chopped (semi-sweet chocolate chips will work in a pinch)
- ¼ cup (2 ounces) heavy whipping cream, room temperature (do not substitute milk or half and half)
Instructions
For the Muffins:
- Preheat oven to 425°F and grease a 6-count jumbo muffin tin or line with parchment paper liners. You can also use a 12-count muffin too (see notes).
- In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, salt, and 1 ½ cups of the chocolate chunks.
- In a separate mixing bowl whisk the eggs + extra yolk, sour cream, oil, milk, and vanilla extract till combined.
- Pour the wet ingredients into the dry ingredients and mix till just combined and no dry streaks remain. Do not over mix. The batter will be thick so do not use a whisk here.
- 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.
- While the muffins are baking, make the ganache (see instructions below). Unless you're using chocolate sauce - then disregard.
- Let muffins cool in the pan for 5 minutes before removing to a wire cooling rack to cool another 10 minutes before continuing with the last step.
- Add the chocolate ganche to a condiment squeeze bottle with a tip. Poke the tip into the top middle of 1 muffin and squeeze about a tablespoon of sauce into the muffin. Drizzle a bit on top of the muffin before continuing on with the rest of the muffins.
- Let the muffins cool completely before storing leftovers in an airtight container at room temperature for up to 4 days.
- If you’re using normal sized muffins, bake at 350°F for 16-20 minutes. If 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.
- If you're buying chocolate sauce, look for the kind that comes in a squeeze bottle. If you get hot fudge, thin it out with a bit of milk.
How to Make Ganache
- Place the chocolate chips in a small mixing bowl or glass measuring dish.
- Pour the heavy cream into a microwaveable dish and heat until steamy.
- Pour the steaming cream over the chocolate chips. Let it rest for 5 minutes then whisk until smooth and creamy.
- Allow to cool for 2-3 minutes and pour into a squeeze bottle.
Notes
- If you don't have a squeeze bottle and can't get one, you can skip the step of putting the chocolate inside the muffins and just drizzle it on top at the end!
- If you’re using normal-sized muffins, bake at 350°F for 16-20 minutes. If you’re using normal cupcake liners or no liner, fill ¾ to the top. The recipe will yield 24-28 muffins.
- If using tulip style parchment liners, you can fill the batter to the top.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast
- Method: Baking
Brianna
I’ve been seeing the TikTok’s everywhere and was so excited to see this recipe for them! I cant wait to make them! They look delicious!!
Rose Atwater
I hope you love them as much as we do!
Esme Slabbert
Oh my word, this is looking so incredibly delicious. Had to pin and save it immediately
Found your post on Sweet Tea & Friend’s. My entries this month are numbered #37+38.
Hope you will join/share M-Sat at https://esmesalon.com/tag/seniorsalonpitstop/
Rose Atwater
Thanks so much!
Lois
The moment I read about these in your newsletter my grandson insisted we make them. I could hardly hold him back from them as they cooled. They were every bit as good as we anticipated. I didn’t use all the melted chocolate and it’s likely a good thing because it really does seep. Nearly to the bottom. Delicious.
Rose Atwater
I'm SO happy to hear this! We made them again last night and my kids had them for dessert and then breakfast today!
Clifford Hicks
Can you give a little more detail on "chocolate chunks?"
Should this be milk chocolate, semi-sweet, or some percentage of cocoa bar?
Rose Atwater
Sure - I'll update the post but I used Nestle Semi-Sweet Chunks!
Seni
Hey beautiful Rose, thank you for this amazing recipe!
Rose Atwater
My pleasure! Happy Baking!
Elka
Those muffins, omg, gorgeous and no, we do not mention calories or carbs, lol. Thanks for this.
Rose Atwater
LOL - exactly!! I hope you love them as much as we do!
Hailey
Delicious and easy. They were everything I wanted them to be. If you have a temperamental oven like me, make sure to do a toothpick test earlier than you think so they don’t dry out.
Rose Atwater
Great tip Hailey! I'm SO glad you enjoyed them!
GailS
College aged daughter said 10/10! Muffin itself is not too sweet and the ganache adds the richness and puts it over the top! Thank you for a great recipe!
Rose
Rose you mention in the recipe that a 12 count muffin pan can be used and then say "see notes". I don't see anything in the notes about this. Please elaborate.
Rose Atwater
Sorry about that! I included that "note" as #10 in the recipe instructions and forgot to copy it to the notes section as well - I'm correcting now!
Rose
Thank you
Miss Xia
These were amazing!! Mine came out a little dry - probably my oven temp. Is it possible to bump up the oil or sour cream a bit?
Susan
How long do I cook the muffins using a large muffin pan?
Susan
On the recipe card, the instructions for baking the jumbo sized muffins are in step 5 and regular sized muffins are listed in step 10.
Sue
I’m a bit confused. The recipe says the yield is nine but then says to use a six-count jumbo muffin tin. Does this recipe make six or nine jumbo muffins?
Susan
The amount of batter this recipe makes will yield 9 jumbo muffins. Most jumbo muffin pans only make 6 at a time, so you'll need another pan, or bake the first 6 then the last 3 if making them all jumbo sized with one pan.
Sam
I can see why the "muffin man" loved these if they're anything like the ones in the Olympic Village. so good!
Paula
Oh boy! I can see these with coffee or warmed with a scoop of vanilla ice cream for desert in my near future.
Thank You so much for sharing this delectable recipe with Sweet Tea & Friend's this month. I'm so happy you're here.
Rose Atwater
Thank you! YES to the vanilla ice cream! xo
Carol
Absolutely Gold Medal worthy! Featuring these when my link part opens. Thank you for sharing!
Rose Atwater
Thanks so much!!
Diane SP
First time trying your recipes. These are delicious. I must tell you that I veganized your recipe. Non-dairy milk, sour cream, egg replacement—I followed your recipe as written otherwise. They rose beautifully, they are moist and so decadent. Thank you for creating this recipe.
Rose Atwater
I'm so happy to hear this!
Kat
So excited to make these !! Can I double the recipe or would I be better off just making two separate batches?
Rose Atwater
I haven't tried doubling so I can't say for sure. Sometimes that works great with baking - other times, not so much! I wish I could be of more help.