Norwegian swimmer Henrik Christensen has everyone craving the famous triple chocolate muffins from the Olympic village dining hall. I now consider them the official Olympic Chocolate Muffins. These tall, bakery-style treats are filled with a rich ganache center, feature a large, airy crumb, and are packed with chunky squares of chocolate. Absolutely delicious!
INGREDIENTS
For the Muffins:
- 125 grams (1/2 cup) granulated sugar
- 1 large egg
- 1/4 cup neutral oil (vegetable, canola, or avocado oil)
- 1 teaspoon instant coffee
- 1 teaspoon pure vanilla extract (store-bought or homemade)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 120 grams (1 cup) all-purpose flour
- 35 grams (1/3 cup) baking cocoa
- 150 ml (5 oz) warmed buttermilk
- Handful of milk or dark chocolate chunks
For the Ganache:
- 1 ounce dark chocolate, chopped
- 1/4 cup heavy cream
INSTRUCTIONS
Make the Muffins:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the sugar, egg, oil, instant coffee, vanilla, and salt until smooth.
- Sift in the baking soda and salt, then mix.
- Sift in the flour and cocoa powder, then add the warm buttermilk and stir until just combined.
- Line a muffin tin with four tulip liners (or six regular liners) and fill them with the batter. Top with a generous handful of chocolate chunks.
- Bake at 425°F (220°C) for 7 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a skewer inserted comes out clean.
Make the Ganache:
- While the muffins cool, prepare the ganache. Place the chopped chocolate in a heatproof bowl.
- Warm the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes, then stir until smooth.
- Transfer the ganache to a piping bag or ziplock bag.
Assemble the Muffins:
- Once the muffins have cooled slightly, use a paring knife to carefully remove the centers.
- Pipe the ganache into the center of each muffin.
- Serve and enjoy these irresistible triple chocolate muffins!
