Do you know the Muffin Man? Because the internet definitely does now.

Henrik Christiansen, a Norwegian swimmer affectionately dubbed the “Olympic Muffin Man,” went wildly viral during the Paris Olympics for his unapologetic love of one very specific treat: an ultra-decadent, deeply chocolatey muffin served in the Olympic Village. His reviews? A confident 11 out of 10.

Whether you’re a sports fan or not, it’s impossible to ignore the hype around these Olympic chocolate muffins. Henrik’s TikTok videos are genuinely hilarious—equal parts food critic, comedian, and elite athlete. Fair warning: once you spend five minutes watching his muffin reviews, you will immediately want to bake these. He really sells them.

And honestly, can you blame him? This muffin looks incredible. It’s less “grab-and-go breakfast muffin” and more rich, bakery-style chocolate cupcake energy, but when you’re training for the Olympics, the rules are different. These athletes earn every bite.

While the original Olympic Village bakery has understandably kept their recipe under wraps, the internet has been busy recreating it. After testing and comparing, this copycat version truly nails it. This recipe is adapted from baker Danielle Sepsy, and it’s as close as you’re going to get to the real thing.

This muffin recipe is indulgent, bold, and completely deserving of its viral moment. If you’ve been curious what all the hype is about, this is your sign to bake them.

Favorite Tools & Ingredients

Go For The Gold

Whether you discovered these Olympic chocolate muffins through Henrik’s viral videos or you’re just here for an insanely good chocolate bake, one thing is certain—this muffin fully deserves the hype. It’s rich, indulgent, and the kind of recipe that instantly becomes a “special occasion” favorite, even when the occasion is just a cozy night at home.

I love when food brings together humor, culture, and a little internet magic, and this recipe does exactly that. It’s a reminder that sometimes the most memorable food moments come from unexpected places—like an Olympic Village bakery.

Follow along the fun on Instagram for more viral food trends, cozy bakes, and craveable recipes you’ll love!

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!