Chocolate Muffin with Chocolate Ganache Filling

A chocolate muffin, with chocolate chips and a ganache filling it is everything a muffin should be!

I have been seeing all the Olympic athletes finding the coveted Chocolate Muffin that the Norwegian swimmer Henrik Christiansen seems to be obsessed with. After making my version of these viral chocolate muffins I can see why! They are a double chocolate muffin with a creamy rich chocolate ganache filling that makes them oh so rich and chocolatey.

Chocolate Muffin Ingredients

• Butter + Oil – the combination of the two fats makes for a moist cupcake with the buttery flavor I love
• Cocoa Powder – I love using a high quality dutch processed cocoa powder, any cocoa powder works but you won’t have the same dark coloring.
• Sugar – regular white granulated sugar
• Eggs – adds structure to your batter
• Flour – cake flour is key to getting a fluffy and light muffin. If you don’t have cake flour sub 2 tbsp of the flour for cornstarch
• Leavening – baking soda and baking powder are use in combination to make this light and fluffy
• Sour Cream – helps the muffin keep it’s moisture
• Vanilla Extract – adds the best flavor
• Salt – balances out the sweetness
• Milk – gets the right consistency to the batter.
• Chocolate – I used semi-sweet chocolate chips as that’s what I had on hand, but chunks or bakers chocolate work also
• Heavy Cream – this is for the ganache and cannot be subbed if you want a thick and creamy ganache.

Check out all the measurements in the recipe card below.

How to Make the Olympic Chocolate Muffins

Muffins

• Preheat oven to 350. Line a muffin pan and set aside.
• In a large bowl add melted butter, oil, and sugar. Mix to combine.
• Add in eggs, sour cream, and vanilla extract. Mix to combine.
• In a small bowl combine flour, cocoa powder, baking soda, baking powder, and salt.
• Add flour mixture, and milk to the wet mixture. Mix until just combined. Don’t over mix. I leave a little bit of dry bits left.
• Add in chocolate chips (or chunks). Fold to combine.
• Fill cupcake tins and place in oven for 22-28 minutes or until a toothpick comes out clean.
• Remove from oven and allow to cool for 5 minutes. Remove from the muffin tin and allow to cool an additional 10 minutes.

Ganache

• Heat heavy cream until steaming, do not boil.
• Add chocolate chips to heat safe bowl and pour warmed heavy cream on top. Mix until chocolate has melted.
• Add chocolate to a piping bag with a circle tip.
• Insert the tip into the center of each muffin and add about 2 tbsp of chocolate ganache and then drizzle the remaining over the top.

Share Your Experience

I would love to hear about your experience making and enjoying my Olympic Chocolate Muffin! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!