A chocolate lover's dream.
Let’s admit it. We’ve all been craving the viral Olympic Village Double Chocolate Muffins. They’ve left quite an impression on the world. Although we would love to jump on a plane and try these for ourselves, the next best thing is making them at home and even better – as many times as your heart desires.
Why you'll love my recipe.
Made in one bowl
This recipe is made in one bowl. Easy prep and even easier clean up.
Semi-sweet
Just enough sweetness for the deep, double chocolate flavors to stand out.
Ingredient notes.
Instant coffee
- Using a bit of instant coffee helps intensify the chocolate flavor. It’s a bakers secret ingredient for all chocolate recipes.
Flour
- All-purpose or bread flour works fine.
Baking soda
- It’s what helps our muffins rise.
Buttermilk
- The acidity in buttermilk reacts with baking soda to produce carbon dioxide gases and help the muffins rise, making them light and fluffy. Buttermilk also adds moisture without making the batter too runny.
Chocolate ganache
- Filled in the center of these muffins is a creamy, thin chocolate ganache. All you need is heavy cream and chocolate!
For the rest of the ingredients, please see the recipe index card below!
How to make Double Chocolate Muffins.
Make the batter
Combine the wet ingredients. Whisk in the dry ingredients.
Prepare the muffin tin
Line a muffin tin with 6 muffin liners. Divide the batter evenly. Sprinkle chocolate chips on top of each tin.
Bake the muffins
Bake at 425°F / 218°C for 7 minutes, then turn down the temperature to 350°F / 176°C for 10-12 minutes or until a toothpick is inserted into the center and it comes out clean. Do not overbake.
Make the ganache
In a large bowl, combine hot heavy cream and chocolate. Cover and let it sit for a few minutes. Whisk together until smooth. It will thicken as it cools.
Fill the muffins
While the muffins are still warm, use a sharp knife to create a hole on each muffin top. Use the neck of a spoon to press down the hole, creating a center crater where the ganache will be added. Fill to the top with ganache.
What type of pan should I use?
This recipe makes 6 medium size muffins. A standard muffin pan works perfectly. Linked below is the exact pan I use. It’s non-stick, made from aluminized steel and manufactured in the United States. Shop my exact muffin tin here. (Affiliate link)
Expert tips.
Accurately measure your ingredients
The best accuracy and consistency for this recipe comes from weighing the dry and wet ingredients. Slight variations can significantly impact the final product. This is true for all bread and pastry recipes. Read more about the importance of How to Measure Flour here.
Leave empty gaps between muffins
Leaving empty gaps between muffin cups allows for consistent heat exposure to each muffin. This circulation promotes even baking, prevents the muffins from becoming overcrowded and allows each muffin to rise to its full potential without touching its neighbors.
Start with a high temperature
A high, initial temperature for a few minutes helps create a quick rise, forming the beloved dome same.
Allow time for the muffins to cool
Muffins need time to set after baking. Leave them in the pan for a few minutes before transferring to a wire rack to cool. Do no remove the muffin liners until completely cooled.
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Double Chocolate Muffin Recipe
Ingredients
- 1 ½ cups all-purpose flour may substitute with bread flour
- 3/4 cup warm buttermilk
- 1 egg room temperature
- 1/2 cup granulated sugar
- 1/4 cup unsweetened baking cocoa powder
- 1/4 cup neutral oil vegetable or canola
- 1/4 cup chocolate chips or chunks
- 2 Tablespoons hot water
- 1 teaspoon instant coffee
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the ganache:
- 1/3 cup hot heavy cream
- 1 cup milk chocolate chips or chunks
Instructions
- Before beginning, please go back and read my expert tips and extended instructions with photos.
- In a large mixing bowl, add sugar, egg, instant coffee, vegetable oil and vanilla extract together. Whisk until glossy and smooth.1 egg, 1/2 cup granulated sugar, 1/4 cup neutral oil, 1 teaspoon instant coffee, 1 teaspoon vanilla extract
- Whisk in the cocoa powder until smooth.1/4 cup unsweetened baking cocoa powder
- Then, add in flour, baking soda, salt, chocolate chips and warm buttermilk. Whisk until smooth. Finally, add the hot water to bring the batter together and thin it out.1 ½ cups all-purpose flour, 3/4 cup warm buttermilk, 1/4 cup chocolate chips or chunks, 2 Tablespoons hot water, 1 teaspoon baking soda, 1/4 teaspoon sea salt
- Line a muffin tin with 6 muffin liners, leaving a space between each muffin. Divide the batter evenly. Sprinkle chocolate chips on top.Note: There is not enough batter to make 12 regular size muffins. This recipe was created to make 6 medium size muffins.
- Bake at 425°F / 218°C for 7 minutes, then turn down the temperature to 350°F / 176°C for 10-11 minutes or until a toothpick is inserted into the center and it comes out clean. Do not overbake.
- While the muffins are baking, make the ganache. In a large bowl, combine hot heavy cream and milk chocolate. Cover and let it sit for a few minutes. Whisk together until smooth. It will thicken as it cools.Note: I prefer to use milk chocolate for the ganache as it is less bitter than dark chocolate and brings the muffin flavor all together.1/3 cup hot heavy cream, 1 cup milk chocolate chips or chunks
- While the muffins are still warm, use a sharp knife to carve a hole shape on each muffin top, as wide as an inch. Use the neck of the knife or spoon to press down the hole, creating a crater where the ganache will be added, as deep as 2 inches. Fill to the top with ganache. Since the muffin is warm during this step, the ganache will soak into the muffins, making them extra moist! Keep refilling with the ganache.
Notes
- I prefer to use milk chocolate for the ganache as it is less bitter than dark chocolate and brings the muffin flavor all together.
- There is not enough batter to make 12 regular size muffins. This recipe was created to make 6 medium size muffins.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Turned out so good! Thank you for sharing the recipe and your tips!
Thanks so much! We love this recipe too. 🙂
I don’t even like chocolate and the moment I saw this recipe, I had to make it. I’m back here to say this recipe is the best chocolate muffin recipe I’ve ever had. Move over, Costco muffins!!!
Thank you for the lovely review, Dae! We are pretty obsessed with this recipe too. 🙂
Recipe was the bomb!! 10/10 would try again!
Thank you, Emi! 🙂
Outstanding recipe, thank you!
Thanks so much, Jane! We think it’s pretty great too! 🙂
10/10 best chocolate muffins I have ever had. This takes the cake!
Thank you, Denise!
Tried this yesterday, and it was the best thing ever! I’m not big on chocolate, but this was delicious! I’ll be having this again soon!!
Thank you, Esti 🙂 This made us smile!
These muffins are so good!! I’ve been on the hunt for an easy chocolate muffin recipe and this one definitely fit the bill! Not only were these very easy to make; but this was the first time I’ve actually had large muffins “poof up” and not fall again. My husband and friend I shared them with loved them, too! 10/10.
Thank you sooo much, Joelle! This made use smile. 🙂