Olympic Chocolate Muffins

A delightful combination of tender, chocolatey muffins with a luscious, molten fudge center. It's the ultimate chocolate lover’s dream.

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The Olympic Village muffins are all over social media and the videos have left me with the most intense craving EVER. And since I’m not going to the Olympics (they asked to come but I kindly declined because I’m busy) I decided to make them right here in my kitchen.

And I have got the perfect recipe for you: these chocolate muffins are moist and tender with a fudge center that just oozes perfection.

Let’s make Olympic Muffins!

Preheat oven to 425F and line a muffin tray with liners.

In a bowl, add the flour, brown sugar, baking powder, baking soda, milk powder, and salt— whisk to combine.

To the warm milk, add the instant coffee and cocoa powder and mix until you have a smooth paste. Add the milk mixture, vegetable oil, egg, and yogurt. Whisk into the dry ingredients, until there are no traces of flour — do not overmix. Fold in the chocolate chips with a rubber spatula.

Scoop the batter into the liners. Bake for 5 minutes. Reduce the oven to 350F and bake for an additional 13 to 15 minutes or until a toothpick inserted into the center comes out clean.

Make the filling: In a saucepan over medium heat, mix the heavy cream, chocolate chunks, instant coffee, and salt. Once combined, remove from heat and set aside.

Remove the muffins from the baking pan and allow to cool completely before filling: scoop out a little from the center and pour in the filling. Enjoy!

Check out the video on how to make it:

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A post shared by Asma Faizal (@sincerelyasma)

Olympic Chocolate Muffins

A delightful combination of tender, chocolatey muffins with a luscious, molten fudge center. It's the ultimate chocolate lover’s dream.

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Servings 8 regular muffins

Ingredients

For the muffins

113 grams all-purpose flour
135 grams brown sugar
¼ tsp baking powder
½ tsp baking soda
1 tbsp milk powder
¾ tsp salt
50 grams warm milk
35 grams cocoa powder
2 tsp instant coffee
75 grams vegetable oil
1 large egg
110 grams yogurt
¾ cup semisweet chocolate chips

Fudge Filling:

¼ cup heavy cream
⅓ cup chocolate chunks
¼ tsp instant coffee
⅛ tsp salt

Instructions

Preheat oven to 425F and line a muffin tray with liners.
In a bowl, add the flour, brown sugar, baking powder, baking soda, milk powder, and salt— whisk to combine.
To the warm milk, add the instant coffee and cocoa powder and mix until you have a smooth paste. Add the milk mixture, vegetable oil, egg, and yogurt. Whisk into the dry ingredients, until there are no traces of flour — do not overmix. Fold in the chocolate chips with a rubber spatula.
Scoop the batter into the liners. Bake for 5 minutes. Reduce the oven to 350F and bake for an additional 13 to 15 minutes or until a toothpick inserted into the center comes out clean.
Make the filling: In a saucepan over medium heat, mix the heavy cream, chocolate chunks, instant coffee, and salt. Once combined, remove from heat and set aside.
Remove the muffins from the baking pan and allow to cool completely before filling: scoop out a little from the center and pour in the filling. Enjoy!