Description
Rich chocolate Olympic muffins celebrate culinary passion with gold-medal flavor. Smooth cocoa depths and light crumb invite bakers to explore delightful indulgence in each delectable bite.
Ingredients
Scale
Chocolate Components:
- 35 grams (1/3 cup) baking cocoa
- 1 ounce (28 grams) dark chocolate, chopped
- Handful of milk or dark chocolate chunks
Dry Ingredients:
- 120 grams (1 cup) all-purpose flour
- 125 grams (1/2 cup) granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients:
- 1 large egg
- 150 milliliters (5 fluid ounces) buttermilk, warmed
- 1/4 cup (60 milliliters) neutral oil (vegetable, canola, or avocado oil)
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee
- 1/4 cup (60 milliliters) heavy cream
Instructions
- Preheat the oven to 350°F (175°C), preparing a muffin tin with tulip or standard liners.
- Combine sugar, egg, neutral oil, instant coffee, vanilla extract, and salt in a medium bowl, whisking until the mixture becomes uniform and silky.
- Carefully sift baking soda and salt into the wet ingredients, then gently fold in all-purpose flour and baking cocoa until just incorporated.
- Stream warm buttermilk into the batter, stirring methodically to create a smooth, consistent mixture without overmixing.
- Distribute the batter evenly among the prepared muffin liners, ensuring each is approximately three-quarters full.
- Sprinkle chocolate chunks generously across the top of each muffin, allowing them to slightly sink into the batter.
- Immediately place the muffin tin in the oven and increase the temperature to 425°F (220°C), creating a rapid initial heat shock for 7 minutes.
- Reduce the oven temperature back to 350°F (175°C) and continue baking for an additional 10-12 minutes until a skewer emerges clean when inserted.
- For the ganache, place chopped dark chocolate in a heatproof bowl and pour simmering heavy cream over it, allowing the mixture to rest for 1-2 minutes before whisking into a glossy, smooth consistency.
- Using a paring knife, carefully create a small cavity in the center of each cooled muffin, then pipe the rich ganache into these newly formed wells.
- Present the muffins immediately, allowing the warm ganache to slightly ooze and create an irresistible visual and taste experience.
Notes
- Use high-quality cocoa powder for a richer chocolate flavor that elevates the entire muffin experience.
- Instant coffee enhances chocolate depth without adding overwhelming coffee taste, so don’t skip this secret ingredient.
- Temperature fluctuation technique creates incredible muffin texture with crispy exterior and ultra-moist interior.
- For gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and structure.
- Prep Time: 15 minutes
- Cook Time: 17-19 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg