If you haven’t already heard about the Olympic chocolate muffins recipe, let me tell you that Henrik Christensen, the swimmer in the Paris 2024 Olympics, has an apparent obsession with these chocolate muffins, and they went viral. I had to try them myself and see what the hype was about, and after trying them, I understood why they are so viral.
Athletes raved about them, food lovers re-created them, and now, you can bake them right at home as the recipe is so easy. The muffins turned out amazing with gooey chocolate chunks and glossy tops. After a few delicious tweaks, I landed on the perfect recipe. I kept the recipe very basic and original but sure you can do some customization which I have added in the blog as well.
Ingredient List
This is everything you will be needing for the recipe.
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- ½ cup brown sugar
- ¾ cup plain Greek yogurt
- ½ cup whole milk
- ½ cup melted butter (or vegetable oil)
- 1 tsp vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Ingredient Breakdown
Flour: It is the base of any good muffin of course. All-purpose flour is the go-to for this recipe but if you want a more nuttier flavor.
Cocoa Powder: Adds chocolate flavor. I suggest unsweetened cocoa powder or swapping with Dutch processed for a deeper taste and darker color.
Baking Powder and Baking Soda: Baking powder helps rise the muffin while baking reacts with milk to create life of the muffin.
Greek Yogurt: You can substitute with sour cream or buttermilk for similar results. Yogurt will keep the muffins tender and moist.
Eggs: Make sure the eggs are room temperature. The mix better into the batter. If you are a vegan try flax eggs.
Butter or Oil: Provides moisture and richness. Butter gives a denser, richer crumb, while oil makes the texture lighter. Choose based on your preference.
Sugar: Helps with browning of the muffin. White sugar gives that classic sweetness but if you want a hint of molasses flavor then go with brown sugar.
Chocolate Chips: Chips are star of the recipe. Use semi-sweet for balance and dark chocolate chips for intensity. You can add nuts for more flavor and health benefits. Fold in ½ cup of chopped walnuts, pecans, or hazelnuts for added crunch and flavor. Make sure to toast them first for extra depth.
Step by Step Instructions
Turn on your oven and set the temperature to 375 degrees Fahrenheit.
Preheating is important, it makes sure that when you put in the muffins they will bake evenly and rise properly.
Take a muffin tin and place a paper or silicone liner (whatever you like) into each of the cup-shaped molds.
Take a large bowl and add all the dry ingredients in the bowl (flour, cocoa, baking powder, baking soda, and salt.)
Whisk together the dry ingredients properly.
Take another bowl and beat eggs and sugar together until light. Add to this bowl yogurt, milk, melted butter, and vanilla. Mix until becomes smooth.
Now combine these two bowls, mix the dry with the wet mixture.
To fold in the chocolate chips, add them to your batter, then use a rubber spatula or large spoon to gently combine. Scoop from the bottom of the bowl, lift the batter over the chips, and turn the bowl slightly as you repeat this motion. Do this a few times just until the chips are evenly distributed—be careful not to overmix.
Scoop batter into muffin cups, filling ¾ full. Add extra chocolate chips and nuts on top if you’re feeling a little fancy.
Bake for 18–22 minutes, or until a toothpick comes out with moist crumbs.
Cool for 10 minutes, then enjoy like an Olympic gold medalist.
If you like this recipe, please leave a comment or a star rating below. Tysm!
Recipe customization
Citrus Zest Boost:
Add a teaspoon of orange or lemon zest to the batter for a refreshing burst of citrus. I have personally tried this once, and it gives a lemony flavor. If you like a lemony flavor through the chocolate depth, you will like this customization.
Berry Chocolate Combo:
Mix in ½ cup of fresh or frozen raspberries, strawberries, or cherries to balance the chocolate with fruity brightness. Gently fold them in to avoid overmixing.
Storage Tips
Store them in an airtight container at room temperature for up to 3 days To keep your Olympic Chocolate Muffins fresh. But if your kitchen is warm, you can refrigerate them for up to 5–6 days. Let them come to room temperature before serving.
Freezing?
Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 2 months. To enjoy, thaw at room temperature or warm in the microwave for 15–20 seconds.
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Viral Olympics Chocolate Muffins
Equipment
- 1 Muffin Tin Standard 12-cup muffin pan
- 12 Muffin Liners Paper or silicone liners
- 1 Mixing Bowls For wet and dry ingredients
- 1 Rubber Spatula For folding in ingredients
- 1 Measuring Cups For dry and wet ingredients
- 1 Whisk or Spoon For mixing ingredients
- 1 Oven Preheated to 375°F (190°C)
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- ½ cup brown sugar
- ¾ cup plain Greek yogurt
- ½ cup whole milk
- ½ cup melted butter or vegetable oil
- 1 tsp vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Turn on your oven and set the temperature to 375 degrees Fahrenheit.
- Preheating is important, it makes sure that when you put in the muffins they will bake evenly and rise properly.
- Take a muffin tin and place a paper or silicone liner (whatever you like) into each of the cup-shaped molds.
- Take a large bowl and add all the dry ingredients in the bowl (flour, cocoa, baking powder, baking soda, and salt.)
- Whisk together the dry ingredients properly.
- Take another bowl and beat eggs and sugar together until light. Add to this bowl yogurt, milk, melted butter, and vanilla. Mix until becomes smooth.
- Now combine these two bowls, mix the dry with the wet mixture.
- To fold in the chocolate chips, add them to your batter, then use a rubber spatula or large spoon to gently combine. Scoop from the bottom of the bowl, lift the batter over the chips, and turn the bowl slightly as you repeat this motion. Do this a few times just until the chips are evenly distributed— be careful not to overmix.
- Scoop batter into muffin cups, filling ¾ full. Add extra chocolate chips and nuts on top if you’re feeling a little fancy.
- Bake for 18–22 minutes, or until a toothpick comes out with moist crumbs.
- Cool for 10 minutes, then enjoy like an Olympic gold medalist.
- If you like this recipe, please leave a comment or a star to your liking below. TYSM!