These viral triple chocolate muffins from the Paris 2024 Olympic Village are moist, rich, and extra chocolatey. They’re the perfect treat for when you feel like eating like an Olympic athlete!
The Internet has fallen in love with the chocolate muffins from the Paris Olympic Village. And when I saw them, I couldn’t resist making a dupe so I could try them at home! After all, what’s better than eating like an Olympic athlete?
What are the Olympic Village chocolate muffins?
The Olympic village chocolate muffins have gone viral on social media, with athletes saying they’re one of the best muffins they’ve ever eaten.
They’re characterized by a moist, chocolatey crumb topped with a mix of milk and dark chocolate chunks and a gooey chocolate center.
How to make the Olympic chocolate muffins at home
These chocolate muffins are super easy to make at home. To make them similar to the real thing (at least based on what I’ve seen online!), I’ve included the following:
- Generous amounts of cocoa powder for a super chocolatey, tender batter
- Oil to help keep the crumb moist and soft
- Square chocolate chunks that are a mix of milk and dark chocolate, just like the Olympic muffins. I’m using chopped chocolate because it was cheaper than purchasing chocolate chunks, but either would work. To match the aesthetic, you want to sprinkle some of the chunks on top of the muffin before baking
- A gooey chocolate center made by injecting chocolate hazelnut spread. You could also use chocolate ganache
Method for making super decadent chocolate muffins
Making these muffins is super simple and great for beginner bakers.
- Start by whisking together your dry ingredients – flour, cocoa powder, baking soda, and salt
- Whisk together your wet ingredients – egg, Greek yogurt, oil, and milk.
- Whisk in the sugar and then stir in the dry ingredients until a thick batter forms
- Fold in the chocolate chips, then distribute in the muffin tin. Sprinkle the top of the batter with more chocolate chunks
- Bake at very high temperature (425F) for 5 min, to help get a great rise. Finish by lowering the temperature to 350F and baking for another 15 min
- Let cool for a few minutes so that the muffins firm up a little. Then, poke a hole in the center using a butter knife or handle of a spoon. Fill with chocolate cream.
How to line the muffin tin with parchment paper
To match the same look as the Olympic muffins, you want to line the muffin tin with parchment paper instead of muffin liners. This also helps create a taller muffin by allowing the batter to rise over the edge of the tin.
To line the tin with parchment paper, I cut out 5in x 5in squares and then gently press into the tin, folding any creases flush against the sides. The top of the parchment paper should rise over the edge of the tin.
Other muffin recipes to try:
If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Olympic Village Triple Chocolate Muffins
Equipment
- Mixing bowl
- Whisk
- spatula
- Muffin tin
- Parchment paper
Ingredients
- 100g (3/4 cup + 1 tbsp) all purpose flour
- 100g (1/2 cup) granulated sugar
- 40g (1/2 cup) cocoa powder
- 3g (1/2 tsp) baking soda
- 2g (1/4 tsp) salt
- 1 egg
- 95g (1/3 cup + 1 tbsp) plain Greek yogurt
- 60g (1/4 cup) neutral flavored oil
- 60g (1/4 cup) whole milk
- 75g (2.6 oz) dark chocolate chunks
- 75g (2.6 oz) milk chocolate chunks
- 40g (2 – 3 tbsp) chocolate hazelnut spread (optional)
Instructions
- Preheat oven to 425°F and line the muffin tins with squares of parchment paper or liners
- Mix together the all purpose flour, cocoa powder, baking soda, and salt. Set aside
- In a medium bowl, whisk together the egg, Greek yogurt, oil, and milk. Whisk in the granulated sugar
- Use a spatula to fold the dry ingredients into the wet. The batter will be fairly thick. Mix in the chocolate chunks. I like to set aside ~30 chunks to sprinkle on top of the muffins before baking
- Spoon the batter into the prepared muffin tin. Add a few chocolate chunks on top of each muffin
- Place in the middle rack of the oven and bake for 5 minutes at 425°F. Reduce the oven temperature to 350°F and bake for another 15 – 16 minutes until a toothpick comes out free of batter. Melted chocolate on the toothpick is okay
- Remove from oven and let cool for a few minutes. Use a butter knife or spoon handle to gently poke a hole in the middle of each muffin. Fill with chocolate hazelnut spread
Notes
- As with all my recipes, I recommend baking with a digital food scale for the highest accuracy. If you are not using a food scale, make sure to spoon & level your dry ingredients to avoid overpacking the cup.
- Instead of Greek yogurt, you could also use sour cream
- Whole milk works best, but you can also substitute for lower fat milk or plant-based milks
- For the chocolate, you can use chocolate chunks or chopped chocolate. If using chopped chocolate, it’s more likely to melt into the batter while baking, depending on the brand of chocolate you use
These taste SO good. Best thing we have ever put in our mouths. Gold medal for these muffins. The Norwegian swimmer was right.
Yum
Made this today, and the recipe is absolutely perfect, it was so decadent and moist! You nailed this one, Hali!
Very light and tasty: not heavy and dry like many muffins
Made these today and my family loved them ! Doubled the recipe so I made 12 muffins . Thank you !
Definitely need some vanilla in them
made these today and they turned out great! can these muffins be pre-made and frozen?
Yes! You can freeze and then reheat for 15-20 minutes at 350F
These are amazing! I’m usually terrible at baking for some odd reason, but these were perfect! Thanks for sharing this recipe!!