The 2024 Summer Olympics isn’t the only phenomenon taking over Paris—and the world—by storm. Thanks to Norwegian swimmer Henrik Christiansen, most know him as the ‘muffin man’ via TikTok, the Olympic Village’s chocolate muffin has gone from pantry commodity to viral sensation.
Filled with luscious dark chocolate and studded liberally with chunks of dark and milk chocolate, these pillowy treats are dubbed gooey goodness, capturing the hearts and taste buds of chocolate-loving athletes. Even the likes of American swimmers Abbey Weitzeil and Torri Huske have joined the muffin bandwagon.
Read more: Paris Olympics 2024: What goes on inside the Olympic Village
Norwegian swimmer Henrik Christiansen and the gooey-centred chocolate muffin (Photo: Tiktok / @henrikchristians1)
The viral Olympic chocolate muffin by Coup de Pates Maxi Muffins (Photo: Tiktok / @henrikchristians1)
Despite all heats edging closer to the finish line, the virality of this not-so-ordinary chocolate muffin is still going steady as the internet attempts to replicate the chocolatey bake at home. So how does one get their hands on one when they aren’t competing in the Olympics or studying in a European university (which Parisian producer Coup de Pates also supplies)? According to food blogger Kassie Mendieta, whose obsession with the viral bake saw her power through twelve rounds of trial and error, her recipe is “the closest thing to the Olympic muffin you can make at home.” Here is how.
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INGREDIENTS FOR MUFFIN
- 275 grams light brown sugar
- 225 grams sour cream
- 200 grams all-purpose flour
- 150 grams vegetable oil
- 115 grams dark chocolate chunks
- 115 grams milk chocolate chunks
- 100 grams whole milk
- 70 grams cocoa powder
- 2 large eggs
- 1 tablespoon + 1 teaspoon milk powder
- 1 tablespoon vanilla extract
- 2 teaspoons salt
- 1 teaspoon coffee powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
INGREDIENTS FOR FUDGE CENTRE
- 130 grams water
- 140 grams dark chocolate chips
- 95 grams granulated sugar
- 80 grams heavy cream
- 35 grams cocoa powder
- 1/2 teaspoon salt
METHOD
Combine dry ingredients into a large bowl. Mix and whisk together and set aside: all-purpose flour, cocoa powder, baking powder, baking soda, coffee powder, kosher salt, light brown sugar, and milk powder.
Mix and whisk the wet ingredients in a separate bowl until fully incorporated: whole milk, vegetable oil, large eggs, sour cream and vanilla extract. Once ready, pour the wet ingredients into the bowl of dry ingredients and whisk until no dry pockets remain.
Fold in dark and milk chocolate chunks with a spatula and set the batter aside for an hour to rest before baking in the oven. Preheat the oven to 220 degrees Celsius and move along to prepare the fudge filling.
In a sauce pot, toss in water, granulated sugar, cocoa powder, and salt, and bring it to a boil over medium heat. Stir consistently to avoid burning. As soon as the mix boils, turn the heat down to medium low, and continue to stir for it to thicken and reduce to a third of the original volume. The process usually takes under eight minutes.
To finish the fudge filling, add heavy cream and allow to boil for another two minutes. Pour mixture over dark chocolate chips, wait for a few moments for the heat to transfer and start melting before using a blender to incorporate. Set aside to cool and return to muffin making.
Line the muffin pan with muffin liners and fill in each cup three-quarters full. Top each muffin with leftover chocolate chunks before baking in the oven. Bake for six minutes at 220 degrees Celsius, and then an extra 15 minutes at 180 degrees Celsius.
Once done, remove from muffin pan and allow to cool before piping the filling. For easy access, use a squeeze bottle to pipe and fill the muffin.
Find Mendieta’s full recipe on ibakemistakes.substack.com
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