2024 Paris Olympics VIRAL Chocolate Muffins
lowkey wishing Henrik Christiansen could taste some of these...
the internet is being weird again. the past couple of weeks, chocolate muffin content has been flooding our TikTok FYPs, thanks to a certain Norwegian Olympic swimmer Henrik Christiansen, affectionately named the ‘Muffin Man’. in one of his viral videos, he was rating the food served at the 2024 Paris Olympics. while a lot of the dishes were given mediocre ratings, he gave the chocolate muffins that he had in one of the meals a whopping 11/10, while describing it as ‘insane’.
as curious foodies at nOm, we were so eager to make some for ourselves to revisit how good chocolate muffins can actually be. so, we made some and got some random swimmers at a public swimming complex to try them out!
here’s the recipe for moist, chocolatey, ganache-filled muffins that is so easy to make!
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Paris Olympics Chocolate Muffins Dupe
dry ingredients:
200g all-purpose flour
65g unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
wet ingredients:
160g brown sugar
100g caster sugar
3 large eggs, room temperature
150ml vegetable oil
250ml milk + 1 tbsp vinegar (mix well and leave for 5 minutes to curdle)
1 tsp vanilla extract
1 tsp salt
150g dark chocolate buttons/chunks (reserve about a third for topping)
100g dark chocolate buttons/chunks (for melting)
chocolate ganache:
200g chocolate couverture (50%-60% cocoa)
150ml heavy cream
1/4 tsp salt
directions:
preheat oven to 200 degrees C.
whisk all the dry ingredients together in a bowl
in a separate bowl, whisk together all the wet ingredients until just combined. bring some water in a pot to a boil and place a heatproof bowl on top. add the chocolate for melting in the bowl and stir gently with a spatula until it is fully melted.
gradually whisk in the melted chocolate into the wet ingredients until fully incorporated. pour this mixture into the dry ingredients and mix gently with a whisk until the mixture is homogenous. make sure not too overmix to avoid the muffins from being dry.
fold in the rest of the chocolate, reserving some for topping. line a standard muffin tray with muffin casing paper and spoon in the batter until about 2/3 full. sprinkle the remaining chocolate on top and bake at 200 degrees C for 8 minutes. then, turn down the temperature to 160 degrees C to bake for another 5 minutes. ensure the muffins are fully baked by poking in a satay stick and ensuring there is no wet batter on it.
to make ganache, place chocolate in a bowl. microwave the cream in a microwave-safe bowl for 2 minutes. pour the hot cream onto the chocolate and fold the mixture with the spatula until the chocolate is fully melted.
after muffins have cooled for at least 20 minutes, use the back of a chopstick to create a hole in the middle. pour ganache into a piping bag and place it all the way to the bottom of the muffin, filling it as much as possible until the ganache slightly overflows at the top.
serve lukewarm OR chilled from the refrigerator (trust me, it’s giving a decadent chocolate ice cream vibe)