Gluten Free Olympic Triple Chocolate Muffins

Hi friends,

I think I’ve found my olympic sport! (Maybe yours as well?)

I’m a strong swimmer but I’d never swim fast enough to make the cut.

My tennis game is passable, but that’s not it either.

Muffin eating, I could be the worldwide GOAT of muffins. Especially if they are triple chocolate muffins with great chunks of melting chocolate and a core of creamy ganache.

Just go ahead and hand me the medal now.

These absolutely decadent tender chocolate delights are based on the famous muffins served at the Paris Olympic Village. Are they exact copies? Well, friends unfortunately I didn’t make it to the games this year, but they have all of the same elements and are DELICIOUS.

So this is your cue to stir together these beautiful muffins and enjoy the last few days of the games. Now is the time, this can be your sport!

The three chocolates here come from cocoa in the batter, dark and milk chocolate chunks mixed in and on top (I used bars from Christopher Elbow, a local bean-to-bar chocolatier that I recently picked up when I toured the factory! So decadent.) The last chocolate is in the form of a rich ganache center.

These muffins can easily be dairy-free if you need, just swap out the milk and sour cream for non-dairy and use the cream from a can of coconut milk for the ganache instead of heavy cream. If you REALLY want to make your life easy you can use a prepared gluten free hot fudge sauce instead of ganache. I mean how could that be bad?

If you’d like to have a fancy tulip paper liner look like I have, cut parchment paper into 4–5-inch squares, and wrap it around the bottom of a small can that would fit inside your muffin cups, like a can of tomato paste, press the paper around the bottom and then place in the tin, voila homemade tulip muffin liners.

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Below is one of my signature gluten free recipes!

Gluten Free Olympic Triple Chocolate Muffins

Muffins:
1 3/4 cups (250 g) gluten free one to one flour blend (such as King Arthur Measure for Measure, Better Batter, Krusteaz, Freee, etc.)
1 cup (200g) white sugar
⅔ cup (55 g) cocoa powder
2 tsp instant espresso or instant coffee (optional – it enhances the chocolate flavor)
1 teaspoon (4g) baking soda
½ teaspoon (3g) salt
8 oz (227g) milk and dark chocolate chunks, divided
2 large eggs + 1 egg yolk, room temperature
¾ cup (170g) full-fat sour cream or plain Greek yogurt
½ cup (100g) olive oil
½ cup (113g)  whole milk or nondairy
1 tablespoon vanilla extract

Ganache:
2 ounces chocolate, finely chopped
¼ cup (2 ounces) heavy whipping cream or canned coconut cream (do not substitute milk or half and half)

Preheat oven to 425°F and grease a 12-count muffin tin or line with parchment paper liners.

In a large mixing bowl combine the dry ingredients and 1 ½ cups of the chocolate chunks. Add the wet ingredients and mix thoroughly into a thick batter.

Fill the muffin tin with a spoon or as I do an ice cream scoop to the top.  Sprinkle the reserved chocolate chunks on top. Bake at 425 for 5 minutes. Keep the muffins in the oven but turn the temperature down to 350 and bake an additional 16-22 minutes till a thermometer inserted into a muffin reads 200F (slightly lower than usual, to enhance the fudginess).

Let muffins cool in the pan for 10 minutes before adding ganache.

For the ganache pour the heavy cream into a small pan or microwaveable bowl and heat until steamy.  Pour the hot cream over the chocolate. Let it rest for 2 minutes then stir vigorously until smooth and creamy.

Pour the ganache into a condiment squeeze bottle with a tip. Poke the tip into the top middle of 1 muffin and squeeze about a tablespoon of sauce into the muffin.  If you don’t have a squeeze bottle, use a small spoon to remove a small center of each muffin and pour the ganache in. 

Now, try to fight your family and friends off to make sure you get one. 

Recipe inspired by the Olympics, Brit & Co, Rose Bakes, and about half the food internet