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Olympic chocolate muffins

Print recipeGanache-filled Olympic chocolate muffin with rich crumb

Inspired by Olympic Village buzz, these bakery-style chocolate muffins are rich, tall, and filled with smooth ganache.

Prep time
15 minutes
Cook time
20 minutes
Total time
45 minutes
Yield
4 muffins

Ingredients

125g (½ cup) granulated sugar 1 large egg ¼ cup neutral oil 1 tsp instant coffee 1 tsp vanilla extract ¼ tsp kosher salt ½ tsp baking soda 120g (1 cup) all-purpose flour 35g (⅓ cup) unsweetened cocoa powder 150ml (5 oz) buttermilk Handful chocolate chunks 3 oz dark chocolate ¼ cup heavy cream

Instructions

  1. Prep Oven: Preheat to 350°F. Prepare tulip or standard muffin liners in a muffin tin.
  2. Mix Base: Whisk sugar, egg, oil, coffee, vanilla, and salt until smooth.
  3. Add Dry: Sift in baking soda, cocoa, and flour. Pour in buttermilk. Stir to combine.
  4. Fill Liners: Divide batter into 4 tulip liners or 6 standard liners. Add chocolate chunks on top.
  5. Bake: Raise oven temp to 425°F. Bake 7 minutes. Lower to 350°F. Bake 10–12 minutes.
  6. Cool: Let cool 10 minutes. Use paring knife to remove muffin centers.
  7. Make Ganache: Pour hot cream over chopped chocolate. Let sit 2 mins, then stir smooth.
  8. Fill Muffins: Pipe ganache into centers of muffins. Cap and serve.

Notes

For high muffin tops, always use the two-temp baking trick. Avoid overmixing to keep the texture light.

Nutrition

Calories
512
Fat
26g
Saturated fat
9g
Sugar
36g
Sodium
347mg
Protein
9g
Carbohydrates
66g
Fiber
5g