Dish Olympic Village Chocolate Muffins
Photography by Sarah Tuck.
Have you been following the latest star at the Paris Olympics? You won’t find them on the track or in the water, but they have captured the hearts and stomachs of many in the Olympic Village lunchroom. Yes, we are talking about these jumbo, triple chocolate muffins!
We had to see what all the fuss was about and after giving them a go ourselves (with our own little twist), we can confirm they are a chocolate lovers dream.
Makes: 6
INGREDIENTS
250 grams plain flour
100 grams caster sugar
100 grams brown sugar
40 grams dutch cocoa
1 teaspoon baking soda
¾ teaspoon sea salt
300 grams dark chocolate, roughly chopped 50% cocoa (or a mix of dark and milk chocolate)
2 large eggs
185 grams sour cream
125ml rice bran oil
125ml whole milk
2 teaspoons pure vanilla extract
TO FINISH
⅓ cup Nutella, slightly warmed for piping
EQUIPMENT: Grease a 6-hole Texas muffin tin. Line with large cupcake liners or use baking paper, bringing it above the rim of the tins.
METHOD
Preheat the oven to 210°C regular bake.
Whisk the flour, both sugars, cocoa powder, baking soda, salt, and ¾ of the chocolate together in a large bowl.
Whisk the eggs, sour cream, oil, milk, and vanilla together then pour into the dry ingredients. Use a large metal spoon to gently fold everything together but don’t over-mix. The batter will be thick.
Spoon into the tins, filling them to the top. Scatter over the remaining chocolate. Bake for 5 minutes at 210°C then turn the temperature down to 180°C regular bake and cook for about 18-20 minutes or until the muffins are cooked. Cool until just warm.
TO FINISH: Give the Nutella a good stir and pop into a piping bag with a small nozzle. Press the nozzle into each muffin and fill each muffin with about 1 tablespoon of Nutella. Delicious served slightly warm.
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