What is the most important rule of making muffins?

The golden rule of muffin baking is not to overmix the batter. Overmixing develops too much gluten in the flour, which results in dense, chewy muffins instead of the tender, fluffy texture you want. Gently folding the wet and dry ingredients together until just combined ensures a soft crumb and tall rise. Another key rule is baking at two different temperatures — that initial burst of heat helps the muffins achieve their bakery-style domes.

How to know when chocolate muffins are cooked?

The best way to check is with a skewer or toothpick. Insert it into the center of a muffin — if it comes out with just a few moist crumbs (but no raw batter), your muffins are ready. The tops should also look slightly crisp and domed. Since these muffins have a ganache filling, make sure you test the crumb around the sides rather than right through the filling.

What is the filling in the Olympic muffins?

The filling that makes this olympics chocolate muffins recipe unique is a rich chocolate ganache. Made with heavy cream and dark chocolate, the ganache is piped into the center of each muffin after baking. This surprise element creates a luscious, melty core that sets them apart from ordinary chocolate muffins. It’s indulgent yet simple, adding both flavor and texture.

How long are chocolate muffins good for?

Fresh muffins taste best the same day, but you can store them in an airtight container at room temperature for up to 3 days. If refrigerated, they’ll last up to 5 days, though you may want to warm them before serving to bring back their softness. For longer storage, freeze the muffins without ganache for up to 2 months, then fill them after reheating for the freshest results.

Olympics Chocolate Muffins Recipe – Bakery-Style Chocolate Delight

Description

Bakery-style Olympics chocolate muffins filled with ganache, inspired by the Olympic Village dining hall. Tall domes, melty chocolate, and a rich, indulgent core.

Ingredients

Scale

125g granulated sugar

1 large egg

1/4 cup neutral oil

1 tsp instant coffee

1 tsp vanilla extract

1/4 tsp kosher salt

1/2 tsp baking soda

120g all-purpose flour

35g cocoa powder

150ml buttermilk, warmed

Handful of milk or dark chocolate chunks

Ganache: 1 oz dark chocolate + 1/4 cup heavy cream

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Instructions

1. Preheat oven to 350°F. Mix sugar, egg, oil, coffee, vanilla, and salt.

2. Sift in flour, cocoa, and baking soda. Add buttermilk, mix gently.

3. Line muffin pan with 4 tulip liners (or 6 regular). Fill with batter and top with chocolate chunks.

4. Bake at 425°F for 7 minutes, then reduce to 350°F for 10–12 minutes.

5. Cool slightly, then carve out centers with a paring knife.

6. Heat cream, pour over chocolate, stir into ganache.

7. Pipe ganache into muffin centers. Serve warm.

Notes

Bake at two temperatures for tall, domed tops.

Store at room temp 3 days, fridge 5 days, or freeze (without ganache) up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American, French

Nutrition

Serving Size: 1 muffin
Calories: 512
Sugar: 36g
Sodium: 347mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 5g
Protein: 9g
Cholesterol: 62mg