Olympic Chocolate Muffins

The Muffin Recipe Everyone Is Talking About

If you have been scrolling social media lately, chances are you have seen these Olympic Chocolate Muffins everywhere. Inspired by the now famous treat served in the Olympic Village dining hall, this version brings that same tall, domed top and gooey, melted center right into your own kitchen. It is the kind of Easy Triple Chocolate Muffin Recipe that looks like it came from a bakery but is actually simple enough for a weekend baking project with the kids.

What makes these different from a regular chocolate muffin is the layering trick. A chunk of real chocolate gets tucked into the center of the batter, so when you bite into a warm muffin, it oozes just like a lava cake. Think of it as Hot Chocolate Muffins meets your favorite bakery case, all in one pan.

Before we get cooking, the right tools and ingredients make a real difference here. A good muffin tin with deep cups helps you get that tall, domed Olympic Gold Chocolate Muffins look, and using real semi-sweet and white chocolate chips instead of a cheaper chocolate-flavored substitute genuinely changes the flavor and melt of the center.

Why These Are Called Olympic Chocolate Muffins

The original version of this recipe went viral after athletes and visitors raved about the towering, chocolate-stuffed muffins served during the games. Ours follows the same basic idea. A rich cocoa batter, three kinds of chocolate, and a hot start in the oven that forces the tops to rise into that signature dome shape.

Chef's Tip: The first five minutes at a high oven temperature are what create the tall, cracked muffin top. Do not skip this step or open the oven door during it, or your muffins will bake up flatter.

This recipe has become one of my most requested on Steph Cooks Stuff, and once you make a batch, you will understand why. It is rich without being heavy, and the molten center means every single bite has that fresh-baked, just-melted chocolate pull.

Tips For Getting That Bakery Style Dome

A few small details make a big difference in How To Make Triple Chocolate Muffins that actually look like the ones from the Village.

• Fill your muffin liners generously, closer to three-quarters full, so the batter has enough volume to dome upward.
• Use room temperature eggs and buttermilk so the batter comes together smoothly without overmixing.
• Fold the batter gently. Overmixing develops gluten and can leave you with a denser, tougher muffin instead of a soft, tender crumb.
• Let the oven fully preheat before baking. That initial blast of high heat is what gives the muffins their signature rise.

If you are looking for a slightly lighter version, you can reduce the sugar by a couple tablespoons and swap half the butter for unsweetened applesauce for Healthy Triple Chocolate Muffins that still taste indulgent.

Ready to make it? Here is the full step-by-step recipe:

Olympic Chocolate Muffins

Rich, molten triple chocolate muffins inspired by the viral Olympic Village recipe, with a gooey chocolate center and a golden domed top.

Prep:15 mins

Cook:22 mins

Total:37 mins

Yield:12 servings

Cuisine:American

Yield: 12 servingsCalories: 340Protein: 5g

Carbs: 42gFat: 17gSat. Fat: 9gFiber: 2gSugar: 27gSodium: 210mg

Ingredients

Units

USM

Scale

1x2x3x

• 2 cups all-purpose flour, spooned and leveled
• 1/2 cup unsweetened cocoa powder, sifted
• 1 cup granulated sugar
• 3/8 cup brown sugar, packed
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt, fine sea salt
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips, plus extra for topping
• 1/2 cup white chocolate chips
• 4 oz milk chocolate bar, cut into chunks, for the molten center

Instruction

1

Preheat your oven to 425 degrees F (220 degrees C) and line a 12-cup muffin tin with paper liners.

2

In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until no lumps remain.

3

In a separate bowl, whisk the eggs, then add the buttermilk, melted butter, and vanilla extract, whisking until smooth.

4

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix, a few streaks of flour are fine.

5

Fold in the semi-sweet and white chocolate chips, reserving a small handful of each for topping.

6

Spoon a small amount of batter into each muffin cup, press a chunk of milk chocolate into the center, then cover with more batter until each cup is about three-quarters full.

7

Sprinkle the reserved chocolate chips over the tops of the muffins.

8

Bake at 425 degrees F for 5 minutes, then, without opening the oven, reduce the temperature to 350 degrees F (175 degrees C) and bake for another 15 to 17 minutes, until a toothpick inserted near the edge comes out mostly clean.

9

Let the muffins cool in the tin for 10 minutes before transferring to a wire rack. Serve warm for the gooiest chocolate center.

Equipment

• 12-cup muffin tin
• Paper muffin liners
• Large mixing bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Notes

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To bring back that molten center, microwave a muffin for 10 to 15 seconds before serving. These also freeze beautifully for up to 2 months, just thaw and warm before eating.

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Serving, Storing, and Variations

These muffins are best enjoyed warm, ideally within the first hour or two of baking, when the chocolate center is still soft and glossy. That said, they store beautifully too. Keep them in an airtight container at room temperature for up to two days, or in the fridge for up to five. A quick 10 to 15 second zap in the microwave brings that molten center right back to life.

Want to switch things up? Try swirling in a spoonful of peanut butter before baking, or topping the batter with flaky sea salt for a sweet and salty twist. Whether you call them Olympic Double Chocolate Muffins or just your new favorite treat, this is one of those Olympics Chocolate Muffins recipes that is guaranteed to disappear from the plate fast.

Chef's Tip: For extra gooey centers, slightly undercook the muffins by a minute or two, since they will continue to set slightly as they cool in the tin.

However you serve them, warm with a glass of cold milk or packed into a lunch box, this Olympic Chocolate Muffin Recipe is one worth keeping on repeat.