Olympic Triple Chocolate Muffins (GF)

Happy Labor Day! Today’s Olympic Triple Chocolate Muffins are a true indulgence, you can make them for special occasions or treat the crowd if you’ve got a house filled with chocoholics! LOL! You can double the recipe if needed.

The Paris Olympics were wonderful, filled with excitement and patriotism. For many of the athletes it was their first time in Paris and they were thrilled by the beauty and history that surrounded them. And then there was the cuisine – France is known as one of the best food destinations in the world, and no surprise, they didn’t disappoint.

In this case it was Norwegian swimmer Henrik Christensen whose video went viral when he shared the chocolate muffins offered at the Olympic Village. Everyone was instantly besotted and all the television and online observers were begging for the recipe.

The French chef didn’t give out the recipe, but there was no shortage of food bloggers and writers taking a shot at recreating them. Overnight there were copycat versions all over the web. Today is my turn to create a gluten-free version that approximates the deliciousness they enjoyed in Paris.

These beautiful muffins are baked in tall tulip papers which give them more support as they rise and a dramatic look. You can find them at most baking shops or online. I like the darker papers when I am baking chocolate muffins or cupcakes. Their darker color won’t show as much. Also, look for greaseproof papers if you can find them – they will keep your muffin tins cleaner! And for these muffins, be sure to get the jumbo large size to make the 6 muffins the recipe yields.

Another baking trick is to put some dry raw rice in the bottom of each muffin cup before adding the paper liners. The rice will absorb any excess moisture so you don’t wind up with soggy paper liners!

If you forget to add the chocolate chips to the tops of the muffins before cooking like I did, you can add them after while hot. Be sure you arrange them so the center is left uncovered so you can cut out the hole for the ganache.

When baking with gluten-free flours, be sure to let the muffins cool completely before cutting out the centers and filling with the ganache. They are more delicate and need to finish baking and fully cool before you go on to the next step. If you are using wheat flour, you can fill and eat them warm.

I used a gravy ladle with a spout on one side to fill the centers with the ganache. It worked like a champ and made it easy and tidy. The right tool truly makes a huge difference and makes my life a lot easier! Check the list of recommended equipment below for a link to one of the ladles!

These muffins may seem like they are complicated but they are really easy. Ganache is a fancy word for melted chocolate with cream. The muffins are simple to assemble and bake. The only slightly tricky part is cutting out the centers which is easy with a sharp, pointed paring knife. You’ll have them done and filled before you know it – ganache is like frosting but on the inside of the muffins!

Enjoy these Olympic Triple Chocolate Muffins all year long. They are the perfect breakfast treat for those days when you have guests staying over or if you just want to make something special for your family. They are indulgent with tons of chocolate and luscious ganache in the center. A true chocoholic’s delight!

And you can make them ahead, cool and wrap in plastic, then freeze them. Bring them out about 30 minutes before you want to serve them and you can even pop them in the oven for a few minutes if you want them warm. Everyone will love them and thank you!

It is Labor Day in the USA and I hope you are enjoying your holiday weekend. Are you looking forward to the cooler months ahead? I can’t wait for sweater weather again. Have a wonderful short week!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Olympic Triple Chocolate Muffins:

• Ganache: Heavy cream, corn syrup or Lyle’s Golden Syrup, chocolate chips
• Muffins: Flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, buttermilk, oil, eggs, vanilla, chopped chocolate, jumbo milk chocolate chips or chunks

 

PRO Tip:

While the recipe calls for milk chocolate, you can use whichever chocolate you prefer. I would recommend semisweet as an alternative. My favorite chocolate brands for baking are Valrhona and Guittard. Both are excellent quality and so delicious, they make any recipe better!

 

How to make Olympic Triple Chocolate Muffins:

1. Make the Ganache: Heat the cream and corn syrup or Lyle’s in a bowl in the microwave until steaming hot, about 1 minute in 20 second bursts. Add the chocolate and let sit for 3 to 5 minutes then whisk until smooth and shiny with no streaks. Set aside; it will thicken as it rests.
2. Prepare the Muffin Batter: In the bowl of your stand mixer or a large bowl if using a hand mixer, whisk by hand the dry ingredients. Add in the buttermilk, oil, eggs, and vanilla and beat well until combined. Add in the melted chocolate and mix into the batter until fully incorporated with no streaks. Set the batter aside for about 15 minutes to rest and fully hydrate the flour (especially important for gluten-free baking).
3. Make the Muffins: Preheat the oven to 350°F (180°C). Line 6 jumbo cups of a large muffin tin with tall paper tulip liners.
4. Bake the Muffins: Divide the batter evenly into the lined muffin tray. Top with extra chocolate chunks or chips and bake at 350°F (180°C) for 18 to 22 minutes or until a toothpick comes out with small moist crumbs. Set aside to cool on a wire rack.

 

PRO Tip:

Start by whisking the dry ingredients by hand then use your mixer to make the batter. If you are using gluten-free flour you can use the mixer to blend in the melted chocolate. If you’re using regular all-purpose flour (wheat), use a spatula and fold in the melted chocolate. You will get a good rise once the batter hits the oven’s heat!

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Stand mixer or hand mixer
• Jumbo muffin pan
• Tulip muffin liners
• Paring knife
• Ladle with a spout 

 

Gluten-Free Tips:

*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour or regular flour, whisk the flour, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

Create a New Tradition Today!

 

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