Olympic Chocolate Muffin
The most easy and delicious recipe for the viral chocolate muffin of the Paris 2024 Olympic village - made famous by Norwegian swimmer Henrik Christiansen
Ingredients
Muffin Batter
- 300 g All-purpose flour
- 50 g Dutch-processed cocoa powder
- 120 g Unsalted butter softened
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 Eggs at room temperature
- 300 ml Buttermilk
- 300 g Brown sugar
- Chocolate chunks amount as desired (I used a mix of milk and dark chocolate)
Ganache
- 200 g Dark Chocolate
- 100 ml Heavy cream
Instructions
- Preheat your oven to 200°C (392°F). Line a muffin tin with paper cases.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer. Beat on medium speed for about 3-5 minutes, or until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Pour in the vanilla extract and mix until combined.
- Gradually add the buttermilk, mixing on low speed until well incorporated. The mixture might look slightly curdled, but don't worry - this is normal.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking soda. Whisk to ensure even distribution of ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in half of the chocolate chunks.
- Divide the batter evenly among the prepared muffin cases, filling each about 2/3 full.
- Sprinkle the remaining chocolate chunks on top of each muffin.
- Bake in the preheated oven at 200°C (392°F) for 10 minutes.
- After 10 minutes, reduce the oven temperature to 180°C (356°F) and continue baking for another 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- To make the chocolate ganache, heat the heavy cream (i used the microwave) and pour into the dark chocolate. Mix until smooth. Add more cream if you want a more liquid mixture.
- Using a piping bag and filler nozzle (or use a knife and carve into the muffin) pipe the ganache into the middle of the muffin.
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