paris olympics muffin

Norweign swimmer, Henrik Christensen, has made everyone crave these triple chocolate muffins from the Olympic village dining hall. I now think of them as the official Olympic Chocolate Muffins. They&#039;re tall bakery-style chocolate muffins that have a bit of ganache in the center, a large crumb and square chocolate chunks. Delicious!

Olympic Chocolate Muffins Recipe

granulated sugar

neutral oil ((such as vegetable, canola or avocado oil))

instant coffee

vanilla

salt

baking soda

all-purpose flour

baking cocoa

150(5) ml(ounces) buttermilk (warmed)

milk chocolate

dark chocolate (chopped)

heavy cream

Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt. We want a smooth mixture. Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.

Add four tulip muffin liners to a muffin tin. If you're using regular muffin liners, add six! Fill up the muffin liners. Top with a handful of chocolate chunks.

Place in the oven and raise the oven temperature to 425F and bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.

To Make the Chocolate Muffins:

While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm up the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and then mix it up until smooth. Transfer to a piping bag or ziplock bag.

When the muffins have cooled a bit, use a paring knife to remove the center. Pipe the ganache in the center each of the muffins. Serve them up and enjoy.

To Make the Ganache:

Your ganache ratio seems to be off. After realizing I basically had chocolate milk, I looked up ratios on the Internet and seeing that even a glaze was 1:1 ratio of cream to chocolate (and going higher with chocolate for something firmer) where yours was 2:1, I added more chocolate to get something that was even usable, ending at 1:2 for something more akin to a pudding. Not sure if other users had the same issue, but should be pretty easy to verify. Thanks for the recipe! Turned out otherwise pretty decently with no alterations otherwise, using the tulip style papers and 425 oven technique.

Can you use a Bismark tip to pipe in the Gamache? Or will that not work?

This looks so delicious. I have to try this tonight.
Quick question, can you substitute buttermilk with whole milk? Or any other substitute suggested by you?

the most delicious muffins!! i skipped the ganache and didn't have tulip liners so i got six muffins. AMAZING. they were still tall and gorgeous and super moist. will make again.

Very nice recipe chef . Thank you for your effort .

I made these today. Soooo good!! I didn't have tulip cupcake liners. The grocery store I went to didn't have them either. But I had parchment paper, so I cut 6"x6" squares. I cut a slit 2" deep in the middle of all 4 sides and it made perfect tulip liners! These cupcakes really deserve the size and presentation of the tulip liners. 
Apparently I cut the holes too big in the muffins for the ganache, because there was only enough for 2 muffins. So that was disappointing, but my fault. I should've paid more attention to your photos instead of just jumping to the recipe. Thanks for  sharing this delicious recipe!

I made these today and they were absolutely delicious ! Everybody loved them and I'll definitely make them again.

Hi. The recipe states to add warm buttermilk. Do you heat the buttermilk?

made the muffins. SO good. i did the two temperatures too. i loved it.

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Olympic Chocolate Muffins Recipe

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Olympic Chocolate Muffins Recipe

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