Olympics Chocolate Muffins
2640kcal34.6g protein157.7g fat287.4g carbs~$4.67/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg · sometimes contains soy — check the label
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup |  all-purpose flour |
| ½ cup |  cocoa powder |
| 1 cup |  granulated sugar |
| 2 tsp |  baking powder |
| ½ tsp |  baking soda |
| ½ tsp | salt |
| 2 unit |  eggs |
| ⅔ cup | vegetable oil |
| ¾ cup |  sour cream |
| ½ cup |  milk |
| 8 oz |  dark chocolate (chopped) |
| ½ cup |  heavy cream |
Steps
- Mix5 mindry ingredients whisked thoroughly before liquids are addedDistribute cocoa and leaveners evenly through the flour first. Cocoa clumps hide pockets of bitterness, while uneven baking soda creates tunnels and off flavors in an otherwise rich batter.
- Mix5 minwet ingredients combined; batter folded only until no dry flour remainsWhisk eggs, oil, sour cream and milk, then fold them into the dry mixture with half the chopped chocolate. Stop while the batter still looks rough: overmixing develops gluten and turns a plush jumbo muffin bready.
- Bake25 minjumbo cups filled high; 425°F for 5 minutes then 350°F until just setThe short hot start expands steam and leavening gases quickly for a high crown; lowering the oven lets the center cook without scorching the cocoa-rich exterior. A tester may carry melted chocolate, but should not carry raw batter.
- Rest15 minmuffins cooled until firm enough to handleCool before filling so the crumb has enough structure to hold a cavity. Injecting ganache into a fragile hot muffin compresses the center instead of creating a distinct soft pocket.
- Mix5 minhot heavy cream poured over remaining dark chocolate and stirred smoothLet the cream sit on the chocolate for a minute before stirring from the center outward. This builds a glossy ganache without beating in air or splitting the cocoa butter.
- Fill5 minabout 1 tablespoon warm ganache piped into each jumbo muffinPierce the underside or top center and pipe only until you feel resistance. Too much filling ruptures the crumb; the signature is a soft chocolate core, not a hollow muffin flooded with sauce.