Olympic Chocolate Muffins recipe delivers an ultra-moist crumb, deep chocolate flavor, and the signature sky-high dome that makes Olympic Chocolate Muffins stand out. Inspired by the viral muffins seen during the Games, these Olympic Chocolate Muffins feature a melt-in-the-middle ganache center and a fluffy, tender texture that stays soft for days.

Whether you’re baking Olympic Chocolate Muffins for breakfast, dessert, or a special treat, this simple method ensures gold-medal results with minimal effort. If you’ve ever wanted Olympic Chocolate Muffins with bakery height, rich cocoa depth, and gooey chocolate inside, this is the recipe that finally delivers.

Why You’ll Love These Olympic Chocolate Muffins

• Double-chocolate bliss: Cocoa batter, chocolate chunks, and a creamy ganache make these Olympic Chocolate Muffins intensely chocolatey.
• Bakery-style domes: A simple oven trick helps your Olympic Chocolate Muffins rise tall and proud.
• Ultra-moist crumb: Sour cream and oil keep Olympic Chocolate Muffins tender for days.
• Easy method: No mixer needed—these Olympic Chocolate Muffins come together in under an hour.
• Freezer-friendly: These Olympic Chocolate Muffins reheat beautifully without losing softness.

What You Need for Olympic Chocolate Muffins

These tools help you get perfect Olympic Chocolate Muffins every time:

Kitchen scale for accuracy

Cookie scoop or spoon for portioning

12-cup muffin pan + liners

Two mixing bowls

Whisk + rubber spatula

Small saucepan or microwave-safe bowl for ganache

Ingredients

Dry Ingredients

• 1¾ cups (241g) all-purpose flour
• ½ cup (41g) Dutch-processed cocoa powder
• 1¼ cups (250g) granulated sugar
• ¾ tsp baking soda
• ¾ tsp salt

Wet Ingredients

• 1 large egg
• ½ cup (118ml) vegetable oil
• ¾ cup (185g) sour cream
• ¾ tsp vanilla extract
• ½ cup (118ml) hot whole milk
• ¾ tsp instant espresso or coffee powder

Chocolate Chunks

• ½ cup (100g) milk chocolate chunks
• ½ cup (100g) dark chocolate chunks

Ganache Filling

• 4 oz heavy cream, warmed
• 2 oz milk chocolate chunks
• 2 oz dark chocolate chunks
• Pinch of salt

How to Make the Best STEP-BY-STEP

1. Prep the pan and oven:
   • Line a 12-cup muffin pan with paper liners.
   • Preheat oven to 425°F (220°C). This high heat jumpstarts the rise for tall domes.
2. Make the ganache center:
   • Add 2 oz milk chocolate chunks and 2 oz dark chocolate chunks to a heatproof bowl with a pinch of salt.
   • Pour warmed heavy cream over the chocolate; let sit 1 minute, then stir until smooth and glossy.
   • Chill in the fridge for 15–20 minutes until thickened but scoopable.
3. Combine dry ingredients:
   • In a large bowl, whisk together flour, Dutch-processed cocoa, sugar, baking soda, and salt until evenly combined.
4. Mix wet ingredients:
   • In a separate bowl, whisk egg, vegetable oil, sour cream, and vanilla.
   • Stir instant espresso into the hot milk to dissolve, then whisk the hot milk mixture into the wet ingredients. The heat helps bloom the cocoa flavor.
5. Bring the batter together:
   • Pour the wet mixture into the dry. Gently fold with a spatula until just combined and no dry pockets remain. Do not overmix; a few small lumps are okay.
   • Fold in the milk and dark chocolate chunks.
   • Let the batter rest for 5–10 minutes to hydrate for better rise and tenderness.
6. Fill with ganache:
   • Spoon about 1½ tablespoons of batter into each liner.
   • Add 1–2 teaspoons of chilled ganache to the center.
   • Cover with more batter until cups are about ¾–nearly full. If desired, press a few extra chocolate chunks on top.
7. Bake for tall domes:
   • Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) without opening the door.
   • Continue baking 13–15 minutes, until the tops are set and spring back lightly when touched. A tester should come out with a few moist crumbs (avoid the center of the ganache when testing).
8. Cool and enjoy:
   • Cool in the pan 5 minutes, then transfer to a rack. Enjoy warm for the ultimate melt-in-the-middle moment.

In Summary:

The Olympic Chocolate Muffins Recipe is a rich, moist, double-chocolate treat that feels straight out of a bakery. With simple pantry ingredients, an indulgent ganache center, and a few clever baking techniques, you’ll have a winning recipe worthy of gold.

About Dutch-processed cocoa
“Dutch-processed cocoa powder adds a deep chocolatey flavor — learn more ”

Try next:

• Best Pitaya Smoothie Bowl – bright, fruity mornings.
• Olympic Chocolate Muffins – rich, bakery-style treats.

Healthier Alternatives

• Swap some flour: Use 50% whole-wheat pastry flour for extra fiber with minimal texture change.
• Lighten the sugar: Reduce granulated sugar by ¼ cup; the muffins will still be beautifully sweet thanks to the chocolate.
• Use Greek yogurt: Replace sour cream with full-fat Greek yogurt for a protein boost.
• Choose darker chocolate: Opt for 70% dark chocolate to slightly reduce sugar and deepen the flavor.
• Oil options: Use avocado or light olive oil for heart-healthy fats.
• Espresso-free: Omit espresso powder if needed; the muffins remain deeply chocolatey.

Serving Suggestions

• Breakfast treat: Pair a warm muffin with your favorite latte or black coffee.
• Dessert duo: Serve with vanilla ice cream and a drizzle of warmed leftover ganache.
• Berry contrast: Add fresh raspberries or strawberries to cut through the richness.
• Crowd-pleaser platter: Mix with fruit and yogurt for an easy brunch board.
• Vibrant balance: Enjoy alongside a refreshing smoothie bowl like our Best Pitaya Smoothie Bowl Recipe Quick And Vibrant for color and freshness.

Storing Tips & Make Ahead & Freeze Tips

• Room temperature: Store in an airtight container for up to 2 days. They stay moist thanks to oil and sour cream.
• Refrigerator: Keep up to 5 days; warm briefly in the microwave (10–15 seconds) to revive the gooey center.
• Freezer: Wrap muffins individually and freeze up to 2 months. Thaw at room temp or microwave 20–30 seconds.
• Make-ahead ganache: Ganache can be made 3 days in advance. Chill covered; scoop while cold for easy filling.
• DIY muffin mix: Whisk all dry ingredients together and store airtight up to 2 months. When ready, add wet ingredients and bake.

Common Mistakes to Avoid

• Overmixing the batter: Leads to tunneling and tough texture. Fold gently just until combined.
• Skipping the hot milk: Heat amplifies cocoa’s flavor and improves texture—don’t skip it.
• Under-chilling ganache: If too runny, it can seep into the crumb. Chill until scoopable.
• Overfilling liners: Aim for ¾–nearly full, not overflowing. This prevents spreading.
• Opening the oven door early: Causes muffins to deflate. Wait until the last few minutes to check.
• Wrong cocoa: Dutch-processed cocoa is best here for rich color and smooth chocolate flavor.
• Inaccurate measuring: Use a scale or spoon-and-level method for flour and cocoa.

Final Tips & Conclusion

• For high domes, start hot at 425°F (220°C) for 5 minutes, then lower to 350°F (175°C).
• Use room-temperature dairy (except the hot milk) for a smoother, more cohesive batter.
• Rest the batter 5–10 minutes to hydrate the flour and improve rise.
• Customize: Add a pinch of cinnamon or a hint of orange zest to the batter for a twist.

These Olympic Chocolate Muffins deliver everything you want from a bakery case—towering tops, fudgy bites of chocolate, and a luscious ganache surprise—without complicated steps. Bake a batch today and claim your gold-medal moment at home.

Whether it’s game day or just a cozy weekend, this Olympic Chocolate Muffins Recipe delivers every time.

“Need a vibrant breakfast idea? Don’t miss our Pitaya Smoothie Bowl.”

“For a savory treat, our Cheese Leek and Smoked Beef Pie is pure comfort.”