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Norweign swimmer, Henrik Christensen, has made everyone crave these triple chocolate muffins from the Olympic village dining hall. I now think of them as the official Olympic Chocolate Muffins. They’re tall bakery-style chocolate muffins that have a bit of ganache in the center, a large crumb and square chocolate chunks. Delicious!
Like everyone else, I’m so into the Paris 2024 Olympics. I find the athletes so inspiring and I love watching them achieve their dreams; it’s truly amazing. But my favorite thing that has come out of some of the coverage online has been the obsession that the athletes have (mostly swimmer, Henrik Cristensen a.k.a. “The Muffin Man”) has had with these muffins!
I was craving them so much; I knew I had to make them. I did some research and I found that it’s most likely coming from this French food supplier called: Coup de Pates.
Ingredients You’ll Need for these Olympic Chocolate Muffins
- Three types of chocolate is used in this muffin: we have baking cocoa, chocolate ganache made with dark chocolate and milk chocolate chunks.
- Neutral oil. I love using oil in muffins or cakes. It adds a ton of moisture and it makes these muffins have a large crumb while also being delicious. You can use vegetable oil, canola oil or avocado oil.
- Buttermilk. This will give the muffins a super fluffy texture. I love using buttermilk.
- Instant Espresso Powder. This will give these chocolate muffins even more of a deeper, richer flavor. Instant espresso powder will really compliment the chocolate in a delicious way.
For the rest of the ingredients (and the measurements), please see the recipe card below!
How to Get the Perfect Domed Muffin Top
The secret to perfectly domed bakery-style muffins is to bake them at two temperatures.
- Preheat oven to 350F. When the muffins go in, raise the oven’s temperature to 425F and bake for seven minutes.
- Then, turn the heat down to 350F and bake for an additional 10-12 minutes, until a skewer comes out clean.
What this does: The initial high heat gives the muffins a jolt resulting in super tall muffins. I do this trick with my Blueberry Muffins and swear by it!
Recipe FAQs
I haven’t tried it (obviously) but reports of lack of protein for athletes, undercooked meats and food that is under seasoned, makes me think that the food at the Olympics Dining hall isn’t very good. But the muffins have a great reputation lol.
In an airtight container, stored in the fridge, they’ll be good for up to a week.
More Cozy Breakfast Recipes
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1 muffin pan
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2 Medium bowls
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1 small saucepan
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1 small bowl
To Make the Chocolate Muffins:
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Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt. We want a smooth mixture. Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.
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Add four tulip muffin liners to a muffin tin. If you’re using regular muffin liners, add six! Fill up the muffin liners. Top with a handful of chocolate chunks.
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Place in the oven and raise the oven temperature to 425F and bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.
To Make the Ganache:
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While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm up the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and then mix it up until smooth. Transfer to a piping bag or ziplock bag.
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When the muffins have cooled a bit, use a paring knife to remove the center. Pipe the ganache in the center each of the muffins. Serve them up and enjoy.
The secret to perfectly domed bakery-style muffins is to bake them at two temperatures. I like to start at a higher temperature and then reduce the temperature after a few minutes for the remainder of baking. The initial high heat gives the muffins a jolt resulting in super tall muffins. I do this trick with my Blueberry Muffins and swear by it!
Calories: 512kcal | Carbohydrates: 66g | Protein: 9g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 347mg | Potassium: 311mg | Fiber: 5g | Sugar: 36g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
