Get ready for a decadent treat! These Olympic Village Triple Chocolate Muffins are a legendary indulgence, born from the kitchens of the 1988 Calgary Winter Olympics. These muffins are not for the faint of heart – they’re packed with rich chocolate flavor in every bite, featuring a triple dose of chocolate goodness:
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 your oven to 425°F and line the muffin tin with parchment paper squares or cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk the egg, Greek yogurt, oil, and milk together. Then, whisk in the granulated sugar.
- Gently fold the dry ingredients into the wet ingredients using a spatula. The batter will be quite thick. Stir in the chocolate chunks, reserving about 30 chunks to sprinkle on top of the muffins before baking.
- Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. Sprinkle the reserved chocolate chunks on top of each muffin.
- Bake for 5 minutes at 425°F, then lower the temperature to 350°F and continue baking for 15–16 minutes, or until a toothpick comes out clean (melted chocolate on the toothpick is fine).
- Remove from the oven and let cool for a few minutes. Using a butter knife or spoon handle, gently create a small hole in the center of each muffin and fill with chocolate hazelnut spread, if desired.
NOTES
- For best results, I recommend using a digital food scale for precise measurements. If you don’t have one, be sure to spoon and level your dry ingredients to avoid packing the cups too tightly.
- Greek yogurt can be substituted with sour cream if needed.
- While whole milk is ideal, you can substitute it with lower-fat milk or plant-based alternatives.
- Feel free to use either chocolate chunks or chopped chocolate. If you opt for chopped chocolate, keep in mind it may melt into the batter more easily during baking, depending on the chocolate brand.
