Go Back
–+ servings
Olympic Village Chocolate Muffins

Indulge in Gooey Olympic Village Chocolate Muffins Today

Enjoy the rich and gooey goodness of Olympic Village Chocolate Muffins, perfect for breakfast or a delightful snack.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour No substitutions needed unless gluten-free options are desired.
  • 3/4 cup Dutch Process Cocoa Powder Substitute with high-quality cocoa if unavailable.
  • 1/4 cup Black Cocoa Powder Can be omitted; use additional Dutch powder if needed.
  • 1/4 cup Milk Powder Can be replaced with powdered buttermilk or omitted.
  • 1 tsp Salt Essential, do not omit.
  • 1 tsp Baking Soda Ensure it’s fresh for optimal rise.
  • 1 tsp Baking Powder Ensure it’s fresh for optimal rise.
  • 1 tsp Espresso Powder Omit if unavailable, but it enhances the depth of chocolate.
  • 1/2 cup Salted Butter Unsalted butter can be used, adjust salt elsewhere if using unsalted.
  • 1 cup Buttermilk Replace with yogurt or milk with a splash of vinegar if needed.
  • 1/2 cup Canola Oil Substitute with vegetable oil.
  • 1 tsp Vanilla Extract Use good quality vanilla for the best flavor.
  • 2 Large Eggs Eggs should be at room temperature for better emulsification.
  • 1/2 cup Vanilla Skyr Yogurt Can be substituted with Greek yogurt or sour cream.
  • 1 cup Light Brown Sugar Granulated sugar can be used, but muffins will be less moist.
  • 1 cup Dark & Milk Chocolate Use any high-quality chocolate; adjust for sweetness preference.
  • 1/2 cup Hot Fudge Sauce Use homemade or good-quality store-bought.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Prepare your muffin tin by placing tulip liners in each cup.
  2. In a mixing bowl, whisk together all-purpose flour, Dutch process cocoa powder, black cocoa powder, milk powder, salt, baking soda, baking powder, and espresso powder until no lumps remain.
  3. In a separate large bowl, melt the salted butter and let it cool slightly. Whisk in buttermilk, canola oil, vanilla extract, eggs, yogurt, and light brown sugar until smooth.
  4. Pour the wet ingredients into the dry mix, and gently stir until just combined. Avoid overmixing; a few flour streaks are okay.
  5. Chop dark and milk chocolate into small chunks and gently fold them into the batter.
  6. Cover the bowl with muffin batter and let it rest at room temperature for 30 minutes.
  7. After resting, use a #16 scoop to portion the batter into each tulip-lined muffin cup, filling them about three-quarters full.
  8. Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and continue baking for an additional 13-15 minutes until a toothpick comes out clean.
  9. Let the muffins cool for about 5 minutes. Use a piping bag to poke a small hole in the top of each muffin and fill it with hot fudge sauce.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

These muffins are best enjoyed fresh, and they can be stored for up to 3 days in an airtight container. For longer storage, refrigerate or freeze them.

Tried this recipe?

Let us know how it was!