Description
These viral Olympic Village Chocolate Muffins are rich, moist, and loaded with chunks of milk chocolate. Featuring a tender crumb made with Greek yogurt and olive oil, these jumbo or regular-sized muffins are finished with a luscious chocolate ganache center, making them an indulgent treat perfect for any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 2 cups All Purpose Flour
- 1 cup Granulated Cane Sugar
- 3/4 cup Cocoa Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Fine Sea Salt
Chocolate
- 2 cups Chopped Milk Chocolate or semisweet
- 1/2 cup reserved chopped chocolate (from above)
- 2 oz. Semisweet Chocolate, finely chopped (for ganache)
Wet Ingredients
- 2 large Eggs + 1 Egg Yolk
- 3/4 cup Plain Greek Yogurt
- 1/3 cup Olive Oil
- 3/4 cup Whole Milk (plus 1/4 cup extra optional)
- 2 tsp. Vanilla Extract
Ganache
- 1/2 cup Chocolate Ganache (made from 1/4 cup Heavy Cream poured over 2 oz. finely chopped Semisweet Chocolate)
- 1/4 cup Heavy Cream
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Line a 6-count jumbo muffin tin or 12-count regular muffin tin with liners.
- Reserve chocolate: Set aside 1/2 cup of the chopped milk chocolate for topping the muffins later.
- Mix dry ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and fine sea salt.
- Add wet ingredients: Create a well in the center of the dry mixture. Add the eggs, egg yolk, Greek yogurt, olive oil, whole milk, and vanilla extract. Whisk the ingredients in the center until the eggs are fully beaten.
- Combine batter: Switch to a spatula and gently fold the mixture until just combined. It’s okay if some flour clumps remain to avoid overmixing.
- Add chocolate chunks: Fold in the chopped milk chocolate until evenly distributed. If the batter feels too thick, add up to 1/4 cup of additional milk to adjust the consistency.
- Fill muffin tins: Use a large ice cream scooper to evenly distribute the batter into the prepared muffin liners. Top each muffin with the reserved chopped chocolate pieces.
- Bake muffins: Bake the muffins for 5 minutes at 425°F (220°C). Then close the oven door and reduce the heat to 350°F (175°C) to bake for an additional 15-20 minutes, until the muffin tops are set and a toothpick inserted comes out clean or with fine moist crumbs.
- Cool muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack and allow to cool for an additional 10 minutes.
- Prepare ganache: Heat the heavy cream just until it reaches boiling point. Pour the hot cream over the finely chopped semisweet chocolate in a small bowl. Let it sit for 5-10 minutes, then whisk until smooth and glossy.
- Thicken ganache: Place the ganache in the refrigerator for 5-6 minutes to firm up slightly, making it easier to pipe.
- Fill muffins: Transfer ganache into a piping bag and pipe about 1 tablespoon into the center of each cooled muffin.
- Serve: Enjoy the muffins warm or allow them to cool completely before storing. For regular-sized muffins, bake exclusively at 350°F for 15-20 minutes total.
Notes
- If baking regular-sized muffins instead of jumbo, bake at 350°F (175°C) for the entire 15-20 minutes, skipping the initial 5-minute high-temp bake.
- Be careful not to overmix the batter to keep muffins tender and moist.
- The extra 1/4 cup milk is optional and only needed if batter is too thick due to flour absorption differences.
- Use good quality milk chocolate or semisweet chocolate for the best flavor.
- The ganache adds a rich, creamy surprise center but can be omitted if desired.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 430
- Sugar: 33g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 80mg
