There’s really something magical about fresh-baked Easy Double Chocolate Muffins. Each bite is a dreamy combination of rich chocolate flavors—the deep notes from dark cocoa mingling effortlessly with sweet chocolate chunks. The texture is such a delight; fluffy on the inside yet with a slightly crispy top. Not to mention, when you cut into one, you’re greeted with a luxurious, gooey chocolate ganache filling that takes these muffins to an entirely new level.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Double Chocolate Muffins
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Double Chocolate Muffins

I first stumbled upon this muffin recipe on a rainy afternoon, an unmistakable chocolate craving gnawing at me. I wanted something comforting but couldn’t decide between making a cake or muffins. That’s when the idea of double chocolate muffins popped into my mind! Not only is this recipe simple and straightforward, but it also comes together quickly—perfect for that last-minute sweet tooth or as a fun baking project with family. Trust me; once you whip these up, you’ll be met with smiles from everyone around. Let’s dive in!

Why You’ll Love This Recipe

Simple & Quick: Takes just 20 minutes to prep and 45 minutes to bake, for a total time of about 1 hour.
Irresistible Flavor: Each muffin is a rich chocolatey dream, with both dark and milk chocolate chunks for a delightful texture.
Eye-Catching Appeal: With a shiny ganache filling peeking out, these muffins are not only delicious but impressive enough for any gathering.
Flexible Serving: Enjoy these for breakfast, a snack, or a sweet dessert—perfect anytime you need a chocolate fix!
Diet-Friendly Options: While the original recipe is not gluten-free, it can be easily adapted with gluten-free flour for those with dietary restrictions.

Ingredients You’ll Need

1 1/2 cups plain flour, sifted – This forms the base of your muffins, providing structure. For a gluten-free option, substitute with a gluten-free all-purpose blend.
1/2 cup cocoa powder, sifted – Use unsweetened cocoa powder for a rich, deep chocolate flavor. Avoid Dutch-processed cocoa for a more traditional taste.
3/4 cup granulated white sugar – Just the right sweetness balances the rich chocolate. Brown sugar can also be used for a hint of caramel flavor.
1 tablespoon baking powder – This helps your muffins rise, keeping them fluffy and light.
1/4 teaspoon salt – Enhances the flavors; don’t skip it!
1 cup milk – Whole milk adds creaminess. For a lighter version, you could substitute with almond or oat milk.
2 eggs – Use room temperature eggs for better incorporation into the batter.
1 teaspoon vanilla extract – Acts as a flavor enhancer that pairs beautifully with chocolate.
1/3 cup vegetable oil – Keeps the muffins moist. You can substitute it with melted coconut oil for a different flavor.
1 1/3 cups dark chocolate chunks – Adds rich, semi-sweet chocolate pockets throughout the muffins.
1 1/3 cups milk chocolate chunks – Adds sweetness and creaminess; feel free to mix it up depending on your chocolate preference.
90 g milk chocolate – For the decadent ganache filling; you can alter it with dark chocolate if you prefer.
90 g dark chocolate – Provides a luxurious depth in combination with the milk chocolate.
1/3 cup heavy cream – Essential for making the ganache smooth and luscious.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with liners, but remember to fill an empty cup halfway with water to create steam while baking, adding moisture to your muffins.

Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups sifted plain flour, 1/2 cup sifted cocoa powder, 3/4 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Gently toss in the chocolate chunks, ensuring they are evenly distributed, but hold back some for the topping!

Mix Wet Ingredients: In another bowl, whisk together 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and 1/3 cup vegetable oil until perfectly smooth. Incorporating ingredients at room temperature ensures a better texture.

Combine Wet and Dry: Carefully fold the wet ingredients into your dry mixture. Be gentle here—mix just until combined. Overmixing could lead to tougher muffins, and nobody wants that!

Fill Muffin Cups: Divide the batter evenly among the 11 liners, filling them about three-quarters full. This gives them room to rise without overflowing. Press the reserved chocolate chunks on top for that beautiful, chocolaty presentation.

Bake: Place the muffin tin in your preheated oven and bake for 25–28 minutes. You’ll know they are done when a toothpick inserted into the center comes out with moist crumbs—not wet batter.

Cool Slightly: Let the muffins cool in the pan for about 2–3 minutes before transferring them onto a wire rack. This helps keep them from getting soggy.

Cut Centers: While still warm, use a small knife to cut a little hole in the center of each muffin and gently remove the core. This creates a lovely pocket for the tempting ganache.

Make Ganache: In a microwave-safe bowl, combine 90 g milk chocolate and 90 g dark chocolate with 1/3 cup heavy cream. Microwave in 30-second bursts, stirring until the mixture is smooth and glossy—this is your decadent filling!

Fill Muffins: Using a piping bag (or even a ziplock bag with a corner cut off), pipe the ganache into the hollowed centers of each muffin until it slightly overflows. Give them a few moments to set before indulging.

Storing & Reheating

To keep your muffins fresh, store them at room temperature in an airtight container for about 3 days. For longer storage, you can refrigerate them for up to 5 days. If you want to enjoy these delights later, they can be frozen for up to 3 months. Just wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. When you’re ready for a treat, reheat them in the microwave for about 15-20 seconds, but be mindful, as this may affect the texture slightly. A quick toast in the oven can refresh them wonderfully!

Chef’s Helpful Tips

Be cautious not to overmix after combining wet and dry ingredients, as overworking the batter can make your muffins dense.
For best results, ensure your eggs and milk are at room temperature before mixing; this creates a more uniform batter.
If you find the muffins are domed too much, consider checking your oven temperature with an oven thermometer to ensure accuracy.
Want to switch things up? Try adding chopped nuts or a pinch of espresso powder for a more intense chocolate flavor.
Make-ahead: The batter can be prepared a night in advance. Just store it in the refrigerator and bake in the morning!

Nothing beats the joy of pulling warm, fragrant Easy Double Chocolate Muffins from the oven. These delicious treats boast an indulgent chocolate flavor, ideal for any occasion. Feel free to experiment a bit—maybe swap in your favorite chocolate or add hints of spice like cinnamon. With adaptability in flavor and serving, these muffins promise to be a hit in your kitchen. So gather your ingredients and let the marvelous baking journey begin—enjoy every chocolatey moment!

Recipe FAQs

Can I use different types of chocolate in this recipe?

Absolutely! Feel free to experiment with different chocolate combinations. You could use all dark chocolate for a richer flavor or mix in white chocolate chunks for a delightful contrast.

How do I make these muffins gluten-free?

You can easily replace the 1 1/2 cups plain flour with a gluten-free all-purpose flour blend. This will maintain the structure and texture of the muffins while accommodating gluten-free diets.

How do I know when the muffins are done baking?

Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they are ready. If it’s wet with batter, they will need a few more minutes.

Can I freeze these muffins after baking?

Yes! These muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 3 months, maintaining both texture and flavor.

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Easy Double Chocolate Muffins

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Author: Anna
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 11 muffins 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Easy Double Chocolate Muffins are a chocolate lover’s dream! With a rich and gooey chocolate ganache filling, these muffins are simple to make and pack a flavorful punch. Perfect for breakfast or a sweet treat, they are made with cocoa powder, dark and milk chocolate chunks for an irresistible taste.

Ingredients

Scale

1 1/2 cups plain flour, sifted
1/2 cup cocoa powder, sifted
3/4 cup granulated white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 eggs
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 1/3 cups dark chocolate chunks
1 1/3 cups milk chocolate chunks
90 g milk chocolate
90 g dark chocolate
1/3 cup heavy cream

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Instructions

Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with liners and fill one empty cup halfway with water.
Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a bowl. Toss the chocolate chunks into this mixture, saving some for topping.
In another bowl, whisk together the milk, eggs, vanilla extract, and vegetable oil until smooth.
Gently fold the wet ingredients into the dry ingredients just until combined to avoid overmixing.
Evenly distribute the batter into the muffin liners, filling each cup about three-quarters full. Press the reserved chocolate chunks on top.
Bake for 25 to 28 minutes or until a skewer inserted into the muffins comes out with moist crumbs.
Allow the muffins to cool in the pan for 2 to 3 minutes before transferring them to a wire rack.
Once the muffins are slightly cool, cut a small hole in the center of each muffin to remove the core.
To make the ganache, microwave the milk chocolate, dark chocolate, and heavy cream in 30-second intervals, stirring until smooth.
Pipe the ganache into the holes of each muffin until slightly overflowing. Let it set before serving.

Notes

Ensure not to overmix the batter for the best texture.
Store leftover muffins in an airtight container for up to 3 days.
For a richer flavor, let the muffins sit for a few hours before serving to enhance the ganache.