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Olympic Village Triple Chocolate Muffins

Olympic Village Triple Chocolate Muffins: Irresistibly Gooey!

Enjoy these Olympic Village Triple Chocolate Muffins filled with rich chocolatey goodness for a sweet treat any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Granulated Sugar Can use coconut sugar for a healthier option
  • 0.5 cup Cocoa Powder Ensure it's unsweetened
  • 1 tsp Baking Soda Do not substitute with baking powder without adjusting
  • 0.5 tsp Salt Can use sea salt or table salt interchangeably
  • 1 large Egg Can substitute with flax egg for a vegan option
  • 0.5 cup Plain Greek Yogurt Can substitute with sour cream or plant-based yogurt
  • 0.25 cup Neutral Flavored Oil Can substitute with melted coconut oil or butter
  • 0.5 cup Whole Milk Use plant-based alternatives for dairy-free
For the Chocolate Filling
  • 1 cup Dark Chocolate Chunks Can substitute with chopped chocolate
  • 1 cup Milk Chocolate Chunks Can substitute with additional dark chocolate
  • 0.5 cup Chocolate Hazelnut Spread Omit if not desired or substitute with peanut butter

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare muffin tins with parchment paper.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk the egg and combine it with yogurt, oil, and milk, then add sugar.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Gently fold in the dark and milk chocolate chunks, reserving some for topping.
  6. Spoon batter into muffin tins, filling each about two-thirds full, and add reserved chocolate on top.
  7. Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) and bake for another 15-16 minutes.
  8. Cool muffins slightly, then puncture the center and fill with chocolate hazelnut spread.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 2IUCalcium: 6mgIron: 8mg

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in a 350°F oven for 15-20 minutes when ready to enjoy.

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