As the last few days of the Paris 2024 Olympic Games unfold, there’s much to catch up on. Sports enthusiasts have been laser-focused on the competitions taking place day in and day out, from skateboarding and swimming to gymnastics and golf. For the first time since 2016, athletes have been able to mix and mingle normally post-COVID, exploring the village where many are staying and getting well-acquainted with all of France’s beauty. As they show off their findings in Paris, some – such as Norwegian swimmer Henrik Christiansen – have gone viral for having a love affair with the Coup de Pates Maxi muffins, influencing others to flock to the shop and conduct taste tests. Meanwhile, bakers back in America are trying their best to concoct the perfect Olympic Chocolate Muffin recipe.

Today’s registered dietitian, Heather Martin, set out on a quest to find the best dupe, scouring social media for DIY attempts at the picture-perfect French treats. The originals are described as “somewhere between cake and muffin,” standing extra tall. Besides the rich, cocoa base, they also have square chunks of chocolate on top, as well as a rich, fudge filling that sweet tooths adore so much. After trying a few attempts at the Olympic Chocolate Muffin recipe, Martin crowned chef Kassie Mendieta of I Bake Mistakes as the overall gold medalist.

Viral Olympic Chocolate Muffin Recipe

Many things set Mendieta’s version (which took her 12 batches and “every bag of chocolate chunks in LA” to perfect) apart from the competition. First, her instructions to let the batter rest before baking helps relax any gluten that’s already formed. “Even if you did overmix it, this will be your saving grace so you don’t have a tough muffin, but it also gives the starches in the cocoa powder and flour a chance to evenly hydrate,” the baker told Today.

Secondly, Mendieta urges people to turn down the oven’s temperature after a few minutes without opening the door to perfect the shapely dome without altering any flavors. She prefers using European chocolate in her Olympic Chocolate Muffin recipe, as they have different standards and beans that come from Africa and the Pacific rather than South America. French Valrhona cocoa is Mendieta’s favorite, and Cadbury or Chocolove bars work great for placing chunks on top. Finally, the TikToker says freezing the muffins overnight before thawing and eating the next day is worth the wait if you want to experience the best taste possible.

Muffin Ingredients:

• 200 grams all-purpose flour
• 70 grams Dutch-processed cocoa powder
• ¼ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon instant espresso/coffee powder (can be subbed for cold coffee)
• 2 teaspoons kosher salt
• 275 grams light brown sugar
• 1 tablespoon + 1 teaspoon milk powder
• 100 grams whole milk
• 150 grams vegetable or neutral oil of your choice
• 2 large eggs (100 grams)
• 225 grams sour cream
• 1 tablespoon vanilla extract
• 115 grams semisweet or dark chocolate chunks (plus more to go on top)
• 115 grams milk chocolate chips or chunks (plus more to go on top)

Filling Ingredients:

• 130 grams water
• 95 grams granulated sugar
• 35 grams Dutch-processed cocoa powder
• 20 grams corn syrup
• ½ teaspoon kosher salt
• 80 grams heavy cream
• 140 grams dark chocolate chips (70% or more for rich filling, or semi-sweet if you prefer less rich)

Olympic Chocolate Muffin Instructions:

1. Add dry ingredients into a large bowl and whisk to combine.
2. In a different bowl, add wet ingredients and whisk to combine.
3. Pour wet ingredients into the center of your dry ingredients and whisk to combine until no dry pockets remain; don’t overmix your batter.
4. Use a rubber spatula to fold in chocolate chunks gently.
5. Let batter rest for 30 minutes to an hour before baking.
6. While it sits, preheat your over to 420 F and prep the filling (instructions below).
7. Fill your pan with muffin liners and scoop batter inside; each one should be about ¾ full, or hold 150-160 grams of batter.
8. Bake for six minutes, but don’t open the oven when the timer beeps. Instead, drop the temperature to 350 F and bake for another 15-18 minutes. You’ll know they’re ready when a toothpick comes out of the center with a few crumbs stuck to it, or when the internal temperature is 200-205 F.
9. Remove from baking pan and allow to cool completely before filling.

Fudge Filling Instructions:

1. Combine water, granulated sugar, cocoa powder, salt and corn syrup in a saucepot.
2. Bring ingredients to a boil over medium heat, stirring often to avoid burning cocoa powder.
3. Drop heat to medium-low when the mixture begins to boil, stirring frequently for five to eight minutes, or until it reaches ⅓ of its original volume.
4. Add heavy cream and let boil for another two minutes.
5. Pour the combined ingredients over dark chocolate chips and allow them to sit or a few moments before whisking; using an immersion blender will provide a smooth result too.
6. Set aside to cool until muffins are ready to be filled.
7. Once cooled, fill a piping bag with fudge filling, cut the tip and insert into the center of the muffin. Alternatively, you can use a paring knife to cut a small crater and fill that hole, or use a squeeze bottle in the same fashion as a piping bag.