Olympic Village Triple Chocolate Muffins
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.
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