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These Olympic Village Chocolate Muffins will blow you away. They are fluffy, flavorful, and easy to make. They are made with pantry staple ingredients and ready in under an hour. Perfect for enjoying on the go for breakfast or as dessert.
You may also love my chocolate peanut butter banana muffins or my Flourless chocolate muffins.
During the Olympics, these muffins went mega-viral. Olympians and many others were enjoying these supposedly “the most amazing chocolate muffins” in the Olympic village, and everyone has been making them since.
They are supposed to be these moist and flavorful chocolate muffins with a hint of coffee filled with a chocolate ganache. My kids saw these “Olympic Village chocolate Muffins” on TikTok over the summer and convinced me to make them. We have been enjoying them since!! They are so good!
Ingredients needed
Below is a list of ingredients you will need to make these Olympic Village muffins. Full measurements will be listed further down below in the recipe card.
For the Chocolate Muffins:
- Brown or coconut sugar: Either work, or you can use cane sugar or monk fruit sugar.
- Eggs
- Avocado oil or coconut oil (or one stick of butter melted): Will butter make these taste better and more moist? Sure, But I have tested them with both avocado oil and coconut oil, and they do the job.
- Instant coffee, mixed with two tablespoons of hot water, adds a great taste. You can use caffeine-free if you like.
- Vanilla extract
- Baking Powder and Baking soda
- Salt
- Milk of choice: I used 2%
- Flour: I used all-purpose flour: oat flour, gluten-free, or whole wheat flour will work.
- Cocoa Powder
- Dark chocolate chunks or chips
Chocolate Ganache:
- Chocolate chips: Or you can use baking chocolate bark. Milk or dark chocolate
- Coconut cream from a can of full-fat coconut milk, do not use the liquid: Most recipes for Olympic muffins will ask for heavy whipping cream to make the ganache. You can use that if you like. But the coconut cream works as well.
How to make Olympic Village Muffins
Preheat the oven to 375 F and prepare a muffin pan with 12 cupcake liners. Or you can make six jumbo.
- Step 1: In a large bowl, add the eggs, oil, sugar, instant coffee(mixed with hot water), and vanilla extract. Whisk well to combine.
- Step 2: Pour the milk into the egg and sugar mixture.
- Step 3: Using a whisk, whisk to combine. Set aside.
- Step 4: In a separate bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine.
- Step 5: Next, pour the liquid over the flour mixture.
- Step 6: Using a spatula, mix well until a consistent batter is formed.
- Step 7: Fold in the chocolate chunks.
- Step 8: Pour the batter equally into 12 lined muffin pans, or you can make six jumbo sizes. Bake at 375 for 22-25 minutes or until toothpick comes out clean. Allow it to cool.
- Step 9: While the cupcakes are baking, make the ganache. In a microwave-safe bowl melt the chocolate chips in 20-second increments or melt them over a pot of boiling water by constantly mixing until the chocolate is melted through. Add the coconut cream and mix to incorporate. If you need to melt this some more you can pop it in the microwave for another 10-15 seconds. Let it sit for a few minutes to cool and settle and then add into a ziplock bag.
- Step 10: Remove or pipe out a small section in the middle of each muffin.
- Step 11: Cut at the tip of the ziplock bag and pipe in some of the ganache into each hole.
- Step 12: Allow them to cool for 5 minutes. Serve and enjoy.
Recipe Notes
- Allow the muffins to cool before you add in the ganache.
- Keep in mind, no one knows the exact recipe for these “Olympic Village chocolate muffins” But rather a a close recreation of what it “could be” made of. I would like to think that I nailed it!! 😁
- If you do not mind using a bit of heavy whipping cream to make the ganache, you can use that instead of the coconut cream. For me, chocolate is chocolate I couldn’t feel a huge difference using heavy cream or coconut cream.
- Let’s talk butter. Most of the Olympic Village chocolate muffin recipes out there or that were created will ask for butter. I tried to use a healthier option, and I tried it with olive oil, coconut oil, and avocado oil. All 3 yielded almost the same texture and taste.
Frequently asked questions
I like using all-purpose flour to make muffins. Other types of flour, like oat flour, gluten-free flour, and whole wheat flour, will also work for muffins. But the most common flour used to make muffins would be all-purpose flour.
Many will opt to use vegetable oil or canola oil to make muffins. However I have found that using olive oil or avocado oil, which is milder, works great in making muffins.
You can leave the muffins covered on your kitchen counter for 2 days. Then, store them in a container in the fridge for up to 7 days. Warm in the microwave when ready to serve.
Yes. You can individually wrap the muffins and place them in a freezer-safe container or bag and freeze them for up to 3 months. Allow it to thaw in the fridge the day before and warm it up when ready to serve.
More Muffins recipes
- Chocolate Zucchini Muffins
- Chocolate Chips Pumpkin Muffins
- Healthy Banana Chocolate Chip Oatmeal Muffins
- Flourless Peanut Butter Banana Muffins
- Healthy Pumpkin Muffins
- Healthy Orange Cranberry Muffins
You may also like
- Gingerbread Cake
- Cranberry Bliss Bars
- Peppermint Cookies
- Banana Bread Pudding
- Pumpkin Banana Bread
- Chocolate Brownie Cookies
- Healthy Banana Oatmeal Cookies
- Healthy Banana Bread Recipe
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Olympic Village Chocolate Muffins
Ingredients
Chocolate Muffins
- 2/3 cup brown sugar, or coconut sugar
- 2 large eggs
- ½ cup avocado oil, or coconut oil (or one stick of butter melted)
- 2 teaspoons instant coffee, mixed with 2 tablespoons of hot water
- 2 teaspoons vanilla extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk of choice
- 1 3/4 cups all-purpose flour, or flour of choice (or 2 cups)
- 1/2 cup cocoa Powder
- ½ cup dark chocolate chips, or chunks
Chocolate Ganache:
- 1 cup chocolate chips, milk, or dark chocolate
- ¼ cup coconut cream, from a can of full-fat coconut milk, do not use the liquid
Instructions
- Preheat the oven to 375 F and prepare a muffin pan with 12 cupcake liners. Or you can make six jumbo.
- In a large bowl, add the 2 large eggs, ½ cup avocado oil, 2/3 cup brown sugar, 2 teaspoons instant coffee(mixed with hot water), and 2 teaspoons vanilla extract. Pour in the 1 cup milk of choice and mix again. Set aside. Whisk well to combine.
- In a separate bowl, add the 1 3/4 cups all-purpose flour, 1/2 cup cocoa Powder, 1 teaspoon Baking Powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix to combine.
- Next, pour the liquid over the flour mixture. Or the flour over the liquid egg mixture. Using a spatula, mix well until a consistent batter is formed.
- Fold in the ½ cup dark chocolate chips/chunks. Pour the batter equally into a 12-lined muffin pan.
- Bake at 375 F for 22-25 minutes or until toothpick comes out clean. Allow it to cool. While the cupcakes are baking, make the ganache.
- In a microwave-safe bowl, melt the 1 cup chocolate chips in 20-second increments or melt them over a pot of boiling water by constantly mixing until the chocolate is melted through.
- Add the ¼ cup coconut cream and mix to incorporate. If you need to melt this some more you can pop it in the microwave for another 10-15 seconds.
- Let it sit for a few minutes to cool and settle. Place the ganache in a Ziplock bag and cut the tip.
- Remove or pipe out a small section in the middle of each muffin, and add some of the ganache into each hole. Serve and enjoy.
Video
Notes
- use any milk of your choice
- chocolate chips: can be dairy-free, milk, or dark chocolate
- any sugar will work
- Any oil works, too, or you can also use melted butter.
- In place of coconut cream, you can use heavy whipping cream.
- allow the muffins to cool before adding in the ganache.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Its an amazing and healthy recipe
Thank you! Glad you loved it
Wow this is so yummy
Thanks