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Olympic Chocolate Muffins

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Rich and decadent chocolate muffins with a molten fudge center, featuring Dutch process and black cocoa for depth, yogurt for moisture, and a double hit of dark and milk chocolate for balance.

Ingredients

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

Instructions

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

Notes

  • For variety, swap milk chocolate with peanut butter chips or white chocolate.
  • Add extra espresso powder for stronger coffee flavor.
  • Drizzle more fudge sauce over baked muffins for indulgence.
  • Store at room temperature up to 3 days, or freeze individually for longer storage.
  • Reheat muffins for 10–15 seconds to restore gooey centers.

Nutrition

Find it online: https://justsosavory.com/olympic-chocolate-muffins/