The new muffin man, Olympic Norwegian swimmer Henrik Christiansen, has us all craving those massive chocolate muffins from the Olympic Village, and here’s just how to make them at home!

Ingredients you’ll need:

• 2 cups All Purpose Flour
• 1 cup Granulated Cane Sugar
• 3/4 cup Cocoa Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Fine Sea Salt
• 2 cups Chopped Milk Chocolate, or semisweet
• 2 large Eggs + 1 Egg Yolk
• 3/4 cup Plain Greek Yogurt
• 1/3 cup Olive Oil
• 3/4 cup Whole Milk
• 2 tsp. Vanilla Extract
• 1/2 cup Chocolate Ganache
  • 1/3 cup Heavy Cream
  • 2 oz. Semisweet Chocolate, finely chopped

How to Make Moist Chocolate Muffins:

1. Preheat oven to 425F. Line a 6-count jumbo muffin tin, or a 12-count regular muffin tin
2. Reserve 1/2 cup of the chopped chocolate.
3. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix well.
4. Make a well in the center to add the eggs, egg yolk, yogurt, olive oil, milk, and vanilla. Whisk the center until the eggs are beaten.
5. Switch to a spatula to fold the batter together just until combined (it’s okay if there are still flour clumps).
6. Add the chopped chocolate and fold once more just until combined (and no more flour clumps).
7. Use a large ice cream scooper to divide the batter evenly between the muffin liners. Top with the reserved chocolate.
8. Bake for 5 minutes at 425F, then keep the oven door shut and reduce the heat to 350F to cook an additional 15-20 minutes, until tops are set. A toothpick inserted into the center should come out clean or only with fine, moist crumbs.
9. Remove muffins from the oven to cool in the pan for 5 minutes, then transfer to a baking rack to cool another 10 minutes.
10. In the meantime, make the ganache by heating up the heavy cream just to a boil. Pour over the chopped chocolate in a small bowl to sit for 5-10 minutes, and whisk until smooth. Transfer to a piping bag to pipe about 1 tablespoon worth into the centers of each muffin.
11. Enjoy warm or let cool completely before storing.

NOTE: If making regular-sized muffins, bake at 350F the entire time for 15-20 minutes total.

How to Store Chocolate Muffins to Stay Fresher Longer:

Store muffins up to 3-4 days by lining an air-tight container or resealable bag with paper towels, then store the muffins in a single layer. You could also place another paper towel on top of the muffins to keep them from becoming soggy, as well.

The VIRAL Olympic Village Chocolate Muffins

The new muffin man, Olympic Norwegian swimmer Henrik Christiansen, has us all craving those massive chocolate muffins from the Olympic Village and here’s just how to make them at home!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Servings 6 Jumbo Muffins

Ingredients

  

• 2 cup All Purpose Flour
• 1 cup Granulated Cane Sugar
• 3/4 cup Cocoa Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Fine Sea Salt
• 2 cups Chopped Milk Chocolate, or semisweet
• 2 large Eggs + 1 Egg Yolk
• 3/4 cup Plain Greek Yogurt
• 1/3 cup Olive Oil
• 3/4 cup Whole Milk
• 2 tsp. Vanilla Extract
• 1/2 cup Chocolate Ganache
• 1/4 cup Heavy Cream
• 2 oz. Semisweet Chocolate, finely chopped

Instructions

 

• Preheat oven to 425F. Line a 6-count jumbo muffin tin, or 12-count regular muffin tin.
• Reserve 1/2 cup of the chopped chocolate.
• In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix well.
• Make a well in the center to add the eggs, egg yolk, yogurt, olive oil, milk, and vanilla. Whisk the center until the eggs are beaten.
• Switch to a spatula to fold the batter together just until combined (it’s okay if there’s still flour clumps).
• Add the chopped chocolate and fold once more just until combined (and no more flour clumps). If you find that the dough is too thick, add 1/4 cup milk. Depending on the flour you use can change the density of the batter.
• Use a large ice cream scooper to divide the batter evenly between the muffin liners. Top with the reserved chocolate.
• Bake for 5 minutes at 425F, then keep the oven door shut and reduce heat to 350F to cook an additional 15-20 minutes, until tops are set. A toothpick inserted into the center should come out clean or only with fine moist crumbs.
• Remove muffins from the oven to cool in the pan 5 minutes, then transfer to a baking rack to cool another 10 minutes.
• In the meantime, make the ganache by heating up the heavy cream just to boiling point. Pour over the chopped chocolate in a small bowl to sit for 5-10 minutes, whisk until smooth. Let cool in the fridge 5-6 minutes to thicken up a little bit. Transfer to a piping bag to pipe about 1 tablespoon worth into the centers of each muffin.
• Enjoy warm or let cool completely before storing.

Notes

NOTE: If making regular-sized muffins, bake at 350F the entire time for 15-20 minutes total.