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
Easy prep and even easier clean up.
Semi-sweet
Just enough sweetness for the deep, double chocolate flavors to stand out.
Ingredient notes.
Espresso powder or instant coffee
Using a bit of instant coffee helps intensify the chocolate flavor. It’s every 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!
Expert tips for the best chocolate muffins.
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.
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)
How to make Double Chocolate Muffins.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Bloom the coffee
In a small cup, combine instant coffee and hot water. Set aside.
Please note that this recipe has been recently adapted to “bloom” the instant coffee with hot water first versus combining the coffee with the dry ingredients. This helps intensify the chocolate flavor even more.
Make the batter
In a large bowl, add the dry ingredients and whisk together. In a separate bowl, add sugar, egg, vegetable oil and vanilla extract together. Whisk until glossy and smooth. Then, whisk in buttermilk. Add half the dry ingredients and chocolate chips at a time to the wet ingredients bowl. Whisk until smooth and add the remainder of the dry ingredients. At the end, add the hot coffee and give it a good whisk.
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 would you pair with these chocolate muffins?
I love to eat these muffins with coffee or tea. They also make wonderful gifts – mean, would wouldn’t want to receive 6 bakery style ganache filled chocolate muffins?
Can I use dark chocolate instead of milk chocolate?
My ganache recipe calls for milk chocolate. We find the sweetness found in milk chocolate balances out the double chocolate muffins, as they are not very sweet to begin with.
How do I store these muffins for freshness?
If you plan to consume these moist double chocolate muffins within 1-2 days, store them at room temperature. Place the muffins in an airtight container or wrap them individually with plastic wrap to prevent them from drying out. To protect the ganache topping, you can line the container with parchment paper to keep the muffins from sticking to one another.
For extended storage, you may freeze these muffins for up to 2 months. First, allow the muffins to cool completely. Wrap each muffin tightly in plastic wrap and place the wrapped muffins in a freezer safe bag or container. Thaw the muffins overnight in the fridge, then bring them to room temperature or warm in the oven before serving.
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Double Chocolate Muffin Recipe
Ingredients
- 1 ¼ cups all-purpose flour may substitute with bread flour
- 1/2 cup warm buttermilk
- 1 egg room temperature
- 1/2 cup granulated sugar
- 1/4 cup hot water
- 2 teaspoons instant coffee
- 1/4 cup unsweetened baking cocoa powder
- 1/4 cup neutral oil vegetable or canola
- 1/4 cup chocolate chips or chunks
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the ganache:
- 1/3 cup hot heavy cream
- 3/4 cup milk chocolate chips or chunks
Instructions
- Before beginning, please go back and read my expert tips and extended instructions with photos.
- In a small cup, combine instant coffee and hot water. Set aside.Note: This recipe has been recently adapted to "bloom" the instant coffee with hot water first versus combining the coffee with the dry ingredients. This helps intensify the chocolate flavor even more.1/4 cup hot water, 2 teaspoons instant coffee
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Add chocolate chips and whisk to evenly distribute the ingredients. Set aside.1 ¼ cups all-purpose flour, 1/4 cup unsweetened baking cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon sea salt, 1/4 cup chocolate chips or chunks
- In a separate bowl, add buttermilk, sugar, egg, vegetable oil and vanilla extract together. Whisk until glossy and smooth. Note: Warm buttermilk may curdle a little. This is normal.1/2 cup warm buttermilk, 1 egg, 1/2 cup granulated sugar, 1/4 cup neutral oil, 1 teaspoon vanilla extract
- Add half the liquid at a time to the dry ingredients bowl. Whisk until smooth and add the remainder of the wet ingredients. At the end, add the hot coffee and give it a good whisk. The batter may seem thin. This is normal.
- Line a muffin tin with 6 muffin liners, leaving a space between each muffin. Divide the batter evenly between the 6 muffin cups. Sprinkle chocolate chips on top.Note: This recipe was created to make 6 medium size muffins. There is not enough batter to make 12 regular size muffins.
- Bake at 425°F / 218°C for ONLY 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. Then, whisk together until smooth, combined and a rich, brown color. Set aside for 15-20 minutes until it thickens. Note: The ganache will thicken as it cools. It will seem thin at the beginning. This is normal.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, 3/4 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. Shop my exact muffin tin here. (Affiliate link)
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. 🙂