Olympic Chocolate Muffins
Rich, gooey Olympic Chocolate Muffins packed with a molten chocolate center. This viral triple chocolate muffin recipe is easier to make at home than you think.
The Muffin That Broke the Internet
If you have spent any time on social media lately, you have probably seen it: a muffin so dark, so rich, and so packed with chocolate that it looks like it belongs on a medal podium. These Olympic Chocolate Muffins earned their nickname because they are the gold, silver, and bronze of chocolate desserts all rolled into one bakery style muffin. Also known online as Olympic Gold Chocolate Muffins or Olympic Double Chocolate Muffins, this is the triple chocolate muffin recipe everyone is searching for, and it is easier to make at home than the viral videos let on.
What makes this different from a basic chocolate muffin recipe is the molten center. Instead of mixing chocolate chunks evenly through the batter, you tuck a piece of chocolate bar right into the middle of each muffin. As it bakes, that chunk melts into a warm, fudgy pocket that oozes out the moment you break the muffin open. It is dramatic, it is delicious, and it photographs beautifully, which is probably why Steph Cooks Stuff and so many other food creators cannot stop making it.
Before we get cooking, the right tools and ingredients make a real difference here. A good jumbo muffin tin gives you that bakery style dome, and using real chocolate bar chunks instead of chips for the center is what creates that molten lava effect rather than just melted specks throughout.
Why This Triple Chocolate Muffin Recipe Works
There are three layers of chocolate happening here, which is exactly why this counts as a true triple chocolate muffin:
- Cocoa powder in the batter gives every bite a deep, dark chocolate base
- Chocolate chips folded into the batter add pockets of melty sweetness throughout
- A chocolate bar chunk tucked into the center creates that famous molten core
The batter itself is a simple one bowl style mix, nothing fancy, no stand mixer required. The real trick is the baking method. Starting the oven hot and then dropping the temperature partway through is what gives these muffins their tall, cracked, bakery style tops while keeping the center soft and underbaked in the best possible way.
Chef's Tip: Do not open the oven door during that first high heat blast. That initial burst of heat is what forces the muffins to rise quickly and form those gorgeous domed, crackly tops you see in every Olympic Chocolate Muffin video.
Getting That Molten Center Just Right
The secret to a good gooey middle is using chopped chocolate bar rather than standard chocolate chips for the filling. Chips are formulated to hold their shape when baked, which is great for classic chocolate chip cookies but works against you here. A roughly chopped chocolate bar melts down into a silky, almost sauce like pool inside the muffin.
When you are assembling, think of it like a sandwich: a layer of batter on the bottom, a chunk of chocolate in the middle, then more batter on top to seal it in completely. This keeps the chocolate from leaking out the sides while baking and ensures every single muffin gets that molten surprise when you break it open.
Ready to make it? Here is the full step-by-step recipe:
Olympic Chocolate Muffins
Rich, gooey Olympic Chocolate Muffins packed with a molten chocolate center. This viral triple chocolate muffin recipe is easier to make at home than you think.
Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 cup cocoa powder, unsweetened, natural or dutch-process
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt, fine sea salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 cup buttermilk, or milk with 1 tsp lemon juice
- 1 tsp vanilla extract, pure, not imitation
- 3/4 cup semi-sweet chocolate chips, divided, for batter and topping
- 6 oz chocolate bar, broken into chunks, for the molten center
- 1 tsp flaky sea salt, for topping, optional
Instruction
Preheat the oven to 425 degrees F (220 degrees C) and line a 6-cup jumbo muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the sugar and melted butter until combined, then whisk in the eggs one at a time, followed by the buttermilk and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix, a few streaks of flour are fine.
Fold in half of the chocolate chips, reserving the rest for topping.
Fill each muffin cup about one third full with batter, press a chunk of the chocolate bar into the center, then cover with more batter until the cups are three quarters full.
Sprinkle the tops with the reserved chocolate chips and a pinch of flaky sea salt if using.
Bake at 425 degrees F for 5 minutes, then, without opening the oven, lower the temperature to 350 degrees F (175 degrees C) and bake for another 15 to 17 minutes, until the tops are set and a toothpick inserted at the edge comes out mostly clean.
Let the muffins cool in the tin for 10 minutes before serving warm, so the molten center has time to set slightly but stay gooey.
Equipment
- Jumbo muffin tin
- Muffin liners
- Large mixing bowl
- Whisk
- Rubber spatula
- Ice cream scoop or large spoon
Notes
Serving, Storing, and Make-Ahead Tips
These muffins are at their absolute best served warm, ideally within 20 to 30 minutes of coming out of the oven, while that center is still soft and glossy. A small scoop of vanilla ice cream on the side turns this into a full blown dessert rather than just a snack.
If you want a healthier triple chocolate muffin option, you can reduce the sugar in the batter by two tablespoons and swap half the butter for unsweetened applesauce without losing too much of that rich texture. It will not be quite as decadent, but it keeps the signature molten center intact.
To store leftovers, let the muffins cool completely, then keep them in an airtight container at room temperature for up to two days. For longer storage, wrap each muffin individually and freeze for up to two months. Reheat straight from the freezer in the microwave for about 30 to 40 seconds, and the molten center will come right back to life.
Whether you call them Olympic Chocolate Muffins, Olympics Chocolate Muffins, or just your new favorite chocolate muffin recipe, one thing is certain: once you break one open and see that chocolate pour out, you will understand exactly why this recipe went viral in the first place.
