We’re thoroughly obsessed with this new Olympicstar – but it’s not an athlete. It’s a muffin. After Norwegian swimmer Henrik Christiansen posted his 11/10-star review of the hefty chocolate muffins being served in the Olympic Village (and subsequent praise from Team USA athletes Stephen Nedoroscik and Ariana Ramsey), we haven’t been able to get them out of our minds.
@linaruns I apologise to all the Americans I offended in my last TikTok #olympics #olympicvillage #roadtoparis #muffinman ♬ original sound – TAP IN
“So my experience the first day was I saw the muffins. It was breakfast, I was like, ‘Oh, a muffin. It’s not the healthiest but it’s not so bad,'” USA rower Liam Corrigan told People. “And then I opened it up and it’s more of a molten lava cake-slash-muffin. And at that point I felt a little bad, like, ‘I probably shouldn’t be eating this before the race.’ So [I] stayed off the muffins.”
@jordan_the_stallion8 #fyp ♬ original sound – Jordan_The_Stallion8
The online buzz around these muffins has made our non-Olympian cravings skyrocket – and we’re not alone. Many other Olympics fans and baking enthusiasts have been on the hunt for the exact recipe to get a taste of the famed chocolate muffins at home. Food content creator Jordan Howlett did all the hard work for us by tracking down the recipe (in his words, it took him “three days and four phone calls”) so we can finally understand the hype – scroll on for the full Olympic chocolate muffins recipe!
Ingredients for Olympic Chocolate Muffins
Coup de Pates
For the muffins:
¾ cup milk¼ cup water2 tsp instant coffee½ cup cocoa powder½ cup chocolate chunks1 stick of butter2 cups all purpose flour1 tbsp baking powder¼ tsp salt½ cup packed brown sugar½ cup granulated sugar¼ cup vegetable oil2 eggs, room temperature1 tsp vanilla extract⅓ cup chocolate chunks, for topping
For the filling:
½ cup heavy cream¼ cup chocolate chunksPinch of salt
Directions for Olympic Chocolate Muffins
Anete Lusina / PEXELS
For the muffins:
Preheat the oven to 375 degrees F. Prep the muffin tin with butter or oil.Add the milk, water, and coffee to a saucepan and let simmer.Add the cocoa powder to the saucepan and mix. Then, add the butter and ½ cup of chocolate chunks, mixing until melted.Transfer the melted mixture to a bowl to cool.In a separate bowl, mix the flour, baking powder, and salt. To the bowl with the melted mixture, add the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract, and mix.Slowly add the flour mixture to the bowl, mixing with a folding spatula. Do not over mix. Fold in the ⅓ cup chocolate chunks. Evenly distribute the batter into the muffin tin. Top each muffin with more chocolate chunks. Bake for 24 minutes (bake time may vary).
For the filling:
In a saucepan over medium heat, mix the heavy cream, chocolate chunks, and salt. Let cool slightly.Once the muffins are ready to be filled, use a piping bag of the filling to fill the centers of each muffin.
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Lead image via Coup de Pates.