A rich and decadent chocolate muffin filled with chocolate ganache, inspired by the viral recipe from Norwegian swimmer Henrik Christiansen.
Ingredients
Wet Ingredients
- 3cupmilk
- 1cupwater
- 2tspinstant coffee
- 1stick butter
- 1cupchocolate
- 1cupcocoa powder
- 2eggs
- 1cupbrown sugar
- 1cupwhite sugar
- 1cupvegetable oil
- 2tspvanilla
Dry Ingredients
- 2cupflour
- 1 1/2tspbaking soda
- 1/2tspsalt
Nutrition (per serving)
Calories
612.5kcal (30.63%)
Protein
11.0g (22%)
Carbs
102.8g (37.39%)
Sugars
72.7g (100%)
Healthy Fat
10.3g
Unhealthy Fat
3.2g
% Daily Value based on a 2000 calorie diet
How to make Olympic Chocolate Muffin
Preparation
Preheat the oven to 375°F.
In a saucepan, combine the milk, water, instant coffee, and butter. Heat until the butter is melted.
In a mixing bowl, combine the chocolate and cocoa powder.
Pour the heated mixture over the chocolate and cocoa powder, stirring until smooth.
In another bowl, whisk together the eggs, brown sugar, white sugar, vegetable oil, and vanilla.
Combine the wet ingredients with the chocolate mixture.
In a separate bowl, mix the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into a jumbo muffin pan, filling each cup.
Bake for 20 minutes or until a toothpick comes out clean.
Let the muffins cool before filling them with chocolate ganache.
Nutrition (per serving)
Nutrition (per serving)
Calories
612.5kcal (30.63%)
Protein
11.0g (22%)
Carbs
102.8g (37.39%)
Sugars
72.7g (100%)
Healthy Fat
10.3g
Unhealthy Fat
3.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For best results, use high-quality chocolate.
Allow the muffins to cool completely before adding the ganache to prevent it from melting.
FAQS
How can I make Olympic Chocolate Muffins gluten-free?
To make Olympic Chocolate Muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for better texture. You may also want to check that all other ingredients, like baking soda and chocolate, are gluten-free.
What are some good storage tips for leftover chocolate muffins?
To store leftover Olympic Chocolate Muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Can I substitute the eggs in the Olympic Chocolate Muffin recipe?
Yes, you can substitute the eggs in this recipe. For each egg, use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Alternatively, you can use a commercial egg replacer according to the package instructions for a vegan option.
What can I pair with Olympic Chocolate Muffins for a delicious breakfast?
Olympic Chocolate Muffins pair wonderfully with a cup of coffee or a glass of cold milk. You can also serve them with fresh fruit like strawberries or bananas for a balanced breakfast. For an extra treat, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side.
What is the best way to fill the muffins with chocolate ganache?
To fill the Olympic Chocolate Muffins with chocolate ganache, first, let the muffins cool completely. Use a small knife to cut a small hole in the center of each muffin. Then, using a piping bag or a spoon, fill the hole with the ganache until it overflows slightly. This will create a delicious surprise in every bite!
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KloPoKitchen
(@klopokitchen3445)
Kitchen/cooking Self taught little chef 🧑🍳 Loves Food 🍱 (Girl) 👩 Kid content creator/editor Kitchen/cooking Self taught little chef 🧑🍳 Loves Food 🍱 (Girl) 👩 Kid content creator/editor...
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Australia