Do you know the muffin man?
Henrik Christiansen, a Norwegian swimmer aka the “olympic muffin man,” went viral for his love of this decadent, super chocolately muffin that was a hit at the Paris Olympic Village.
Whether you are a sports fan or not, you can’t deny the hype of these olympic chocolate muffins that Henrik rates an 11/10.
You’ve gotta take 5 minutes to watch his vidoes, they are hilarious. He seems more like a full-time comedian and a part-time swimmer on Tik Tok, but be forwarned, you will want to make these muffins immediately after watching (lol)…he really sells them.
To be fair, this olympic chocolate muffin looks AMAzing. It’s giving more of a cupcake vibe than a breakfast muffin, but who am I to judge. These athletes can eat whatever they want, whenever they want. 🙂 You enjoy the hell out of those muffins, Henrik.
This chocolate muffin is going viral because it’s a SUPER moist dark chocolate cakey muffin stuffed with a fudgey chocolate ganache center…dreamy!
I heard that the original cupcake maker won’t divulge their recipes, so that has inspired many copycat recipes and I think this one is it. This recipe is by chef Danielle Sepsy who created her own decadent version of the iconic olympic chocolate muffins served in Paris.
I first learned of Danielle from the show, “The Big Brunch,” that I binged watched on a plane going to/from London. It’s a competition cooking show with some culinary heavy hitters like Will Guidara (co-owner of Eleven Madison Park) & Sohla El-Waylly (Chef & New York Times Cooking Star). I highly recommend the show if you are into cooking shows.
Danielle made it to the final round of the show as a baker going up against some fantastic savory chefs. She was known on the shower for her standout scones (sweet and savory) which you can purchase on her website The Hungry Gnome.
What makes her recipe special, is the pudding mix in the batter…talk about moist!
Olympic Muffin Tools:
I hope you get a chance to experience these ooey gooey super chocolately decadant muffins and go for your own gold metal in the kitchen. 😉
Gina
Ingredients
- 1 stick softened unsalted butter
- 1/2 cup neutral oil
- 1 cup sugar
- 1 tbsp vanilla extract
- 3 large eggs
- 1 packet (3.9-ounce box) instant chocolate pudding mix (Jell-O brand preferred)
- 1 1/2 cups cake flour (NOT self-rising)
- 1/2 cup dark cocoa powder (Dutch-processed)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 teaspoon fine salt
- 1 cup sour cream
- 1/3 cup buttermilk
- 1 1/2 cups semi-sweet chocolate chunks
Ganache:
- 14-ounce can sweetened condensed milk
- 1 1/4 cups bittersweet chocolate chips
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 400 F.
- Line jumbo, 6-ounce muffin cups with paper muffin liners.
- In the large bowl of a stand mixer with the paddle attachment, beat the butter, sugar and canola oil until light and creamy. Add the vanilla extract and beat until combined.
- Add the eggs one at a time and beat just until combined.
- Beat in the dry chocolate pudding mix until blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder to ensure there are no lumps.
- On low speed, add the dry ingredients into the butter mixture in two installments, alternating with the sour cream.
- Beat just until combined and no flour streaks are visible. Next, beat in the buttermilk until just combined. Fold in the 1 1/2 cups of chocolate chunks.
- Scoop the batter into the lined muffin cups. You want them pretty full and a nice dome shape. I like to add a few more chocolate chunks on the top before baking.
- Place the muffins in the oven on 400 F for 5 minutes, then leave the muffins in the oven and lower the temperature to 325 F for approximately 20 minutes, or until a toothpick comes out of the center clean.
- Enjoy as is or add the ganache. See below.
Fudge Ganache Core:
- In a small saucepan, add the bittersweet chocolate and condensed milk. Head over medium heat, stirring constantly until the chips are melted. Whisk in the vanilla extract and then pour the ganache into a pastry bag.
- Using a paring knife, remove about a 1 inch round section of the center of each muffin.
- Pipe some of the ganache into each muffin hole.
- Enjoy the ooey gooey chocolately goodness!