Olympic Village Chocolate Muffin
The viral Olympic Village chocolate muffin recreated at home: a rich, fudgy chocolate muffin with a gooey molten center that has taken the internet by storm.
The Muffin That Broke the Internet
If your feed has been flooded with videos of people tearing into a giant, glossy chocolate muffin with a river of molten chocolate spilling out, you have already met the Olympic Village chocolate muffin. What started as a viral moment from athletes raving about the dining hall dessert has turned into one of the most searched easy delicious recipes of the year, and it is easy to see why. This is not your average chocolate muffin cups recipe. It is deeply fudgy, almost like a cross between a muffin and a lava cake, with a hidden pocket of melted chocolate hazelnut spread in the center.
The best part is that you do not need a pastry degree or a trip to a Global Cuisine bakery to make it. With pantry staples and one clever filling trick, you can have this trending treat cooling on your counter in under 40 minutes.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy muffin tin helps the batter hold its dome shape instead of spreading thin, good quality cocoa powder gives that deep bakery style chocolate flavor, and a reliable set of paper liners means easy cleanup and effortless release. These are the products that genuinely help this recipe shine:
What Makes This Muffin So Special
Unlike a standard biscuit recipe or a light and airy muffin, this one leans into richness. The batter itself is closer to a brownie in flavor thanks to a combination of cocoa powder, melted butter, and both brown and granulated sugar. That extra moisture and fat is exactly what keeps these muffins soft and fudgy instead of dry and crumbly.
The real showstopper, though, is the filling. A spoonful of chocolate hazelnut spread tucked into the center of the batter before baking melts into a warm, gooey pocket as the muffin bakes around it. Every bite from the edges gives you that classic muffin texture, while the center delivers a spoonable, molten surprise.
Chef's Tip: Do not skip the high heat start. Baking at 425 degrees F for the first five minutes before lowering the temperature is what gives these muffins their tall, domed bakery style top, similar to the trick used for professional muffin cups.
Tips for Muffin Perfection
A few small details make a big difference with this recipe:
- Do not overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and leads to tough, dense muffins instead of a tender crumb.
- Fully seal the filling. Make sure the chocolate hazelnut spread is completely covered by batter before baking, or it can bubble out over the sides.
- Room temperature ingredients matter. Cold eggs or buttermilk can cause the melted butter to seize slightly, which affects the texture. A few minutes on the counter is all you need.
- Watch the bake time closely. Since we want that molten center, these muffins are done a little sooner than you might expect. A toothpick near the edge should come out mostly clean while the middle stays soft.
This recipe is also endlessly adaptable if you want to put your own spin on it. Swap the filling for peanut butter, a spoonful of raspberry jam, or even a piece of caramel for a fun twist on the original. However you fill it, the base batter keeps things reliably rich and chocolatey, making it a solid addition to your rotation of what to cook when a chocolate craving hits.
Ready to make it? Here is the full step-by-step recipe:
Olympic Village Chocolate Muffin
The viral Olympic Village chocolate muffin recreated at home: a rich, fudgy chocolate muffin with a gooey molten center that has taken the internet by storm.
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder, sifted, natural or Dutch-process
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed, light or dark
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract, pure
- 1/2 cup chocolate hazelnut spread, for the molten center, plus extra for topping
- 1/2 cup semisweet chocolate chips, plus more for topping
- 1 pinch flaky sea salt, for finishing, optional
Instruction
Preheat the oven to 425 degrees F (220 degrees C) and line a jumbo or standard muffin tin with paper liners, spraying them lightly with nonstick spray.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined and free of lumps.
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. Fold in the chocolate chips, being careful not to overmix.
Spoon a small amount of batter into the bottom of each muffin cup, then add a heaping teaspoon of chocolate hazelnut spread into the center of each. Cover with the remaining batter so the filling is fully hidden, filling each cup almost to the top.
Bake at 425 degrees F for 5 minutes, then, without opening the oven, lower the temperature to 350 degrees F (175 degrees C) and continue baking for 15 to 17 minutes, until the tops are domed and a toothpick inserted at the edge (avoiding the molten center) comes out mostly clean.
Remove from the oven and immediately dollop a little extra chocolate hazelnut spread and a few chocolate chips on top of each warm muffin so they melt slightly. Sprinkle with flaky sea salt if using.
Let the muffins cool in the tin for 10 minutes before transferring to a wire rack. Serve warm for the gooiest center.
Equipment
- Jumbo or standard muffin tin
- Paper liners
- Large mixing bowl
- Whisk
- Rubber spatula
- Cooling rack
Notes
Serving and Storing Your Chocolate Muffins
These are best enjoyed warm, ideally within the first hour of baking, when that center is at its gooiest. A light dusting of powdered sugar or a small scoop of vanilla ice cream on the side turns this from a snack into a genuine dessert.
If you have leftovers, store them in an airtight container at room temperature for up to two days, or refrigerate for up to five. Since these muffins fall firmly into the clean eating off day treat category rather than an everyday staple, a quick reheat in the microwave for 10 to 15 seconds brings that molten center right back to life, so do not be afraid to save a couple for later.
Whether you first saw these chocolate muffins on your favorite Asian recipes food account or heard about them from the Olympic Village itself, this homemade version captures everything people love about the original: rich chocolate flavor, a soft tender crumb, and that irresistible gooey surprise waiting in the middle.
