Olympic chocolate muffins

Q: Where is the Olympic chocolate muffin from?

These muffins became famous from the Tokyo Olympic Village dining hall, where athletes from around the world praised their bakery-style look and rich chocolate flavor.

Q: Which Olympian likes chocolate muffins?

Henrik Christensen, a swimmer from Norway, went viral after sharing how much he loved the Olympic Village’s chocolate muffins, sparking global interest in recreating the treat.

Q: What is the most popular muffin flavor in the US?

Blueberry is often cited as the most popular muffin flavor in the United States, but chocolate chip and double chocolate remain top contenders especially for dessert lovers.

Q: What is one thing you should never do to a muffin mixture?

Overmixing is the #1 mistake. It leads to tough, dense muffins by overdeveloping the gluten. Stir just until the flour disappears for a tender crumb.

This Olympic chocolate muffins recipe delivers tall, rich, bakery-style chocolate muffins with a gooey ganache center. These muffins went viral after Norwegian swimmer Henrik Christensen raved about them from the Olympic Village dining hall and now, you can bake them at home.

Ganache-filled Olympic chocolate muffin with rich crumb — Inside view of molten chocolate center in Olympic muffin

Craving the muffins everyone’s talking about in the Olympic village? Here’s the exact recipe they’re obsessed with.

What is Olympic Chocolate Muffins?

Olympic chocolate muffins aren't just any chocolate muffins they're a viral sensation. The story began during the Olympics when swimmer Henrik Christensen mentioned these decadent muffins in an interview. Since then, foodies and athletes alike have tried recreating them, and for good reason. They feature a moist triple chocolate base, a hidden ganache center, and a tall bakery-style top that rivals your favorite patisserie.

What sets them apart from typical chocolate muffins is the texture and presentation. They rise beautifully in tulip liners, boast large square chunks of chocolate, and hide a molten, creamy ganache in the center. Each bite is a balance of rich flavor, soft crumb, and melt-in-your-mouth indulgence.

This muffin’s popularity also sparked recipes across the U.S., including mentions in The New York Times and The Washington Post. Whether you call them Olympic lava muffins or ganache-stuffed muffins, their appeal is universal. And now, you don’t need a press pass to taste one.

Why You’ll Love This

You’re going to love these Olympic chocolate muffins because they offer the best of both worlds: ease and elegance. With basic pantry ingredients and a little technique, you’ll create something that looks like it came straight out of a gourmet bakery.

Ganache-filled center: Each muffin holds a smooth, melty core of rich dark chocolate ganache, elevating it from everyday to extraordinary.
Triple chocolate flavor: Cocoa powder, chocolate chunks, and ganache deliver a full-spectrum chocolate experience in every bite.
Perfect muffin tops: A two-temperature baking method gives them those iconic bakery-style domes without needing a muffin crown pan.
Quick prep, wow factor result: In under an hour, you’ll have a batch of muffins that could headline any brunch table or dessert spread.

And best of all, they’re fully customizable. Want to go gluten-free? Use your favorite 1:1 flour. Need a breakfast version? Skip the ganache and add chopped hazelnuts or a swirl of peanut butter for protein power.

If you love indulgent desserts like deep-fried strawberry cheesecake pies or cookie dough fudge, these muffins will fit right into your rotation.

How to Make Olympic Chocolate Muffins

Quick Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Servings: 4 bakery-style muffins

These muffins follow a simple stir-and-bake method, using warm buttermilk to bloom the cocoa and a high-temperature oven trick to get that beautiful rise.

Ingredients

For the chocolate muffins:

125g (½ cup) granulated sugar
1 large egg
¼ cup neutral oil (canola, vegetable, or avocado)
1 tsp instant coffee
1 tsp pure vanilla extract
¼ tsp kosher salt
½ tsp baking soda
120g (1 cup) all-purpose flour
35g (⅓ cup) unsweetened baking cocoa
150ml (5 oz) warm buttermilk
Handful of dark or milk chocolate chunks

For the ganache filling:

3 oz dark chocolate, chopped
¼ cup heavy cream

Step-by-Step

1. Prepare the ganache

Warm the heavy cream in a small saucepan or microwave until steaming (not boiling). Pour over chopped dark chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until silky smooth. Let it cool slightly and transfer to a piping bag or zip-top bag. Set aside.

2. Mix the muffin batter

In a medium bowl, whisk together sugar, egg, oil, instant coffee, vanilla, and salt until smooth. Sift in baking soda, flour, and cocoa powder. Add the warm buttermilk and stir until just combined. Avoid overmixing.

3. Fill and bake

Line a muffin pan with 4 tulip liners (or 6 standard liners). Divide batter evenly. Top each with a generous sprinkle of chocolate chunks.

Place muffins in the oven and immediately raise the temperature to 425°F. Bake for 7 minutes, then lower heat to 350°F and bake another 10–12 minutes, or until a skewer comes out clean.

4. Cool and fill

Let the muffins cool for 10 minutes. Use a paring knife to cut a small cone out of the center. Pipe ganache into the hollow and cap with a piece of the muffin top if desired.

What to Serve Olympic Chocolate Muffins With

These muffins are rich enough to stand alone, but pairing them with the right accompaniments takes them to another level.

Morning Treat

Serve warm with a cup of strong coffee or espresso. The hit of chocolate and coffee mimics a mocha and is perfect for lazy brunches. Pair with something light, like fluffy cottage cheese egg muffins, for balance.

Dessert Spread

Add to a dessert board with contrasting flavors: fresh berries, whipped cream, or tangy yogurt dip. Or serve warm with a scoop of vanilla bean ice cream for a molten lava cake effect.

For a sweet contrast, try them alongside white chocolate raspberry cheesecake balls or buttery vanilla peach cobbler for texture variety.

Top Tips for Perfecting Olympic Chocolate Muffins

Bake at two temperatures

Start at a high heat to create steam and rapid rise, then lower it for even cooking. This is the key to tall, professional muffin tops.

Don’t overmix the batter

A few lumps are okay! Over-stirring develops gluten and makes muffins dense instead of tender.

Use quality cocoa and chocolate

Dutch-processed cocoa gives deeper color and taste. Choose bar chocolate over chips for better melting and smoother ganache.

Line properly

Use tulip liners for bakery-style height and easy removal. Regular liners work, but the tops may spread more.

Want them gluten-free?

Use a 1:1 gluten-free all-purpose flour. Just be sure the mix contains xanthan gum or a binder.

Storing and Reheating Tips

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate them.

Reheating

Microwave for 10–15 seconds to warm and soften the ganache before serving. Don’t overheat or they’ll dry out.

Freezing

Wrap individual muffins in plastic wrap and place in a zip-top freezer bag. Freeze for up to 2 months. Thaw at room temp, then warm in the microwave for a gooey center.

FAQs

Where is the Olympic chocolate muffin from?

These muffins became famous from the Tokyo Olympic Village dining hall, where athletes from around the world praised their bakery-style look and rich chocolate flavor.

Which Olympian likes chocolate muffins?

Henrik Christensen, a swimmer from Norway, went viral after sharing how much he loved the Olympic Village’s chocolate muffins, sparking global interest in recreating the treat.

What is the most popular muffin flavor in the US?

Blueberry is often cited as the most popular muffin flavor in the United States, but chocolate chip and double chocolate remain top contenders especially for dessert lovers.

What is one thing you should never do to a muffin mixture?

Overmixing is the #1 mistake. It leads to tough, dense muffins by overdeveloping the gluten. Stir just until the flour disappears for a tender crumb.

How do I get fudgier brownies or chocolate desserts?

Use more fat than flour, add an extra egg yolk, and underbake by 2 to 3 minutes. The center should still look slightly underdone when you pull the pan from the oven since residual heat continues cooking. Melted dark chocolate in addition to cocoa powder also creates a denser, richer, fudgier result than cocoa alone.

Whether you're training for gold or just chasing the ultimate muffin, these Olympic chocolate muffins deserve a spot in your kitchen. They’re rich, moist, and indulgently filled with ganache exactly the kind of recipe that turns simple ingredients into something unforgettable.

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