Olympic Chocolate Muffins

These Olympic Chocolate Muffins are a rich and decadent treat with a surprise molten fudge center that makes every bite irresistible. I love how moist and tender the crumb turns out, and the double hit of dark and milk chocolate gives them the perfect balance of sweetness and depth.

Why You’ll Love This Recipe

I love this recipe because it transforms a simple chocolate muffin into something extraordinary. The combination of Dutch process cocoa, black cocoa, and espresso powder gives the batter a deep, complex chocolate flavor. I also like how the yogurt (or sour cream) keeps the muffins extra moist. The melted butter and oil make them tender, while the fudge center takes them over the top. Topping them with chocolate chunks gives the perfect finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Muffin Batter
▢1½ cups all-purpose flour 195g
▢½ cup Dutch Process cocoa powder 56g
▢2 tablespoons black cocoa powder 14g
▢2 tablespoons milk powder 10g
▢1 teaspoon salt
▢¾ teaspoon baking soda
▢½ teaspoon espresso powder
▢¼ teaspoon baking powder
▢½ cup salted butter 113g, melted
▢⅓ cup + 1 tablespoon buttermilk 92g
▢¼ cup canola oil 52g
▢1 tablespoon vanilla extract
▢2 large eggs room temperature
▢1 cup vanilla skyr yogurt 225g, or sour cream
▢1⅓ cups light brown sugar packed 300g
▢4 ounces dark chocolate 115g, chopped
▢4 ounces milk chocolate 115g, chopped
▢chocolate chunks for topping

Fudge Center
▢Hot Fudge Sauce homemade or storebought

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners.
2. In a large bowl, I whisk together the flour, Dutch process cocoa, black cocoa, milk powder, salt, baking soda, espresso powder, and baking powder.
3. In another bowl, I whisk the melted butter, buttermilk, canola oil, vanilla extract, and eggs until smooth.
4. I stir in the yogurt and brown sugar until fully incorporated.
5. I gently fold the wet mixture into the dry ingredients until just combined, making sure not to overmix.
6. I fold in the chopped dark chocolate and milk chocolate.
7. I spoon half of the batter into each muffin liner, add a spoonful of hot fudge sauce in the center, and then cover with the remaining batter.
8. I sprinkle chocolate chunks on top of each muffin before baking.
9. I bake for 18–22 minutes, until the tops are set and a toothpick inserted around the edge comes out with a few moist crumbs (the center may stay gooey from the fudge).
10. I let the muffins cool slightly before serving so the fudge center stays molten.

Servings and Timing

This recipe makes about 12 muffins. The prep time takes me around 15 minutes, and the bake time is about 18–22 minutes. Altogether, I have them ready in under 40 minutes.

Variations

I sometimes use peanut butter chips or white chocolate chips instead of milk chocolate for a fun twist. For a stronger coffee kick, I add an extra half teaspoon of espresso powder. If I want them extra indulgent, I drizzle more hot fudge sauce over the top after baking.

Storage/Reheating

I keep these muffins in an airtight container at room temperature for up to 3 days. If I want them warm and gooey again, I reheat them in the microwave for 10–15 seconds. For longer storage, I freeze them individually wrapped and reheat straight from the freezer.

FAQs

Can I make these muffins without the fudge center?

Yes, I sometimes skip the fudge center, and they still taste amazing as double chocolate muffins.

What can I use instead of skyr yogurt?

I use sour cream as an easy substitute when I don’t have skyr on hand.

Can I make these muffins gluten-free?

Yes, I replace the all-purpose flour with a good 1:1 gluten-free baking blend, and they turn out well.

How do I know when the muffins are done?

I check by inserting a toothpick into the edge of the muffin it should come out with moist crumbs but not raw batter.

Can I prepare the batter ahead of time?

I don’t recommend letting the batter sit too long because the baking soda activates quickly, but I can prepare the dry and wet ingredients separately and combine them just before baking.

Can I reduce the sugar?

Yes, I sometimes cut back the brown sugar to 1 cup if I want them less sweet.

What’s the difference between Dutch cocoa and black cocoa?

Dutch cocoa is smoother and less bitter, while black cocoa gives a very dark color and intense flavor. I like using both for balance.

Can I add nuts to this recipe?

Yes, I sometimes fold in chopped walnuts or pecans for crunch.

Can I use only dark chocolate instead of mixing chocolates?

Yes, if I want a deeper flavor, I use all dark chocolate. Using both gives a nice balance, though.

How do I keep the fudge center from sinking?

I make sure to add a layer of batter both below and above the fudge to keep it in the middle.

Conclusion

These Olympic Chocolate Muffins are my go-to when I want something chocolatey, rich, and impressive without too much effort. I love how the fudge center surprises everyone, and the combination of chocolates makes them taste luxurious. Whether I bake them for breakfast, dessert, or a special occasion, they always disappear quickly.

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