Easy Double Chocolate Muffins are the ultimate treat for chocolate lovers. Imagine biting into a soft, moist muffin filled with a rich chocolate ganache that just oozes deliciousness. Each bite delivers a double dose of chocolatey goodness, making it the perfect indulgence for any time of day. Whether you’re treating yourself to a sweet snack or planning to impress friends at a gathering, these muffins are sure to be a hit.

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 across the concept of double chocolate muffins during a rainy afternoon when the craving for something sweet took over. A simple recipe caught my eye, and as I dove into the kitchen, I knew I was in for something special. Every time I make them, I’m reminded of how comforting and satisfying they are—definitely better than anything you might pick up from a bakery. So grab your apron and let’s dive into these fantastic Easy Double Chocolate Muffins that are sure to become a staple in your kitchen.

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 20 minutes, and after 45 minutes in the oven, you’ll have warm, chocolate-y muffins ready to enjoy.
Irresistible Flavor: With dark chocolate and milk chocolate chunks, these muffins offer a decadent, melty texture that’s hard to resist.
Eye-Catching Appeal: The chocolate ganache filling not only enhances the flavor but also makes these muffins a showstopper at any gathering.
Flexible Serving: Enjoy them fresh for breakfast, as a snack, or for dessert; they’re versatile and perfect for any occasion.
Diet-Friendly Options: Adaptations can be made for gluten-free or dairy-free variations while retaining the delightful taste.

Ingredients You’ll Need

1 1/2 cups plain flour, sifted: This gives the muffins structure. All-purpose flour works great, but for a gluten-free version, use a 1:1 gluten-free flour blend.
1/2 cup cocoa powder, sifted: Use high-quality unsweetened cocoa for the best flavor. Dutch-processed cocoa will yield a slightly different taste and color.
3/4 cup granulated white sugar: Sweetness is crucial! A half-and-half mix of white sugar and brown sugar can add moisture and a hint of molasses flavor.
1 tablespoon baking powder: This ingredient makes the muffins rise, ensuring a light and fluffy texture.
1/4 teaspoon salt: Perfectly balances flavors and enhances the chocolate notes. Don’t skip it!
1 cup milk: Whole milk is fantastic for richness, but you can replace it with almond milk or oat milk for dairy-free options.
2 eggs: They provide moisture and help bind everything together. Room temperature eggs will mix better with the batter.
1 teaspoon vanilla extract: Fresh vanilla enhances the chocolate flavor. Feel free to use pure vanilla for an intense flavor.
1/3 cup vegetable oil: This ensures a moist muffin. You can substitute melted coconut oil for a slightly different flavor.
1 1/3 cups dark chocolate chunks: These add a deep chocolate taste. Choose a good quality dark chocolate (70% cocoa or more) for best results.
1 1/3 cups milk chocolate chunks: Sweetness and creaminess make these muffins extra indulgent; feel free to mix in other chocolate types according to your taste.
90 g milk chocolate: For the ganache filling, use a creamy variety for a smooth texture that glides into the muffins.
90 g dark chocolate: Paired with the milk chocolate, this combination offers a depth of flavor.
1/3 cup heavy cream: Helps achieve a silky ganache; you can substitute coconut cream for a dairy-free option.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Fill one empty cup halfway with water to create steam during baking for extra moisture.

Combine Dry Ingredients: In a large bowl, whisk together 1 1/2 cups sifted plain flour, 1/2 cup sifted cocoa powder, 3/4 cup granulated white sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Toss 1 1/3 cups dark chocolate chunks and 1 1/3 cups milk chocolate chunks in the dry mixture, saving some chocolate for topping later.

Mix Wet Ingredients: In a separate bowl, whisk together 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and 1/3 cup vegetable oil until fully combined and smooth.

Combine Wet and Dry: Gently fold the wet ingredients into your dry mixture until just combined; avoid overmixing to keep your muffins tender.

Fill Muffin Cups: Divide the batter evenly into 11 muffin liners, filling each about 3/4 of the way full. Press the reserved chocolate chunks firmly onto the tops for a lovely finish.

Bake: Pop the muffin tin into your preheated oven and bake for 25–28 minutes. The muffins are ready when a toothpick inserted comes out with moist crumbs.

Cool Slightly: Let the muffins cool in the pan for 2–3 minutes; then transfer them to a wire rack to cool completely. This ensures a perfect muffin texture.

Cut Centers: Once your muffins are warm, cut a small hole in the center of each muffin and remove the core. This creates ideal compartments for the ganache filling.

Make Ganache: In a microwave-safe bowl, combine 90 g milk chocolate, 90 g dark chocolate, and 1/3 cup heavy cream. Microwave in 30-second bursts, stirring in between until you achieve a smooth, glossy ganache.

Fill Muffins: Using a piping bag or a spoon, fill each muffin center with the ganache until it slightly overflows. Allow the ganache to set before indulging.

Storing & Reheating

Keep your muffins stored at room temperature in an airtight container for up to 4 days. You can also refrigerate them for about a week, which helps retain moisture. For longer storage, freeze them in a freezer-safe container or bag for up to three months. When reheating, pop them in the microwave for 15-20 seconds to restore that warm, soft texture and melt the chocolate goodness.

Chef’s Helpful Tips

Ensure all your wet ingredients, like the eggs and milk, are at room temperature for a better batter consistency.
Avoid overmixing your batter; it can lead to dense muffins instead of tender ones.
For maximum chocolate flavor, use high-quality chocolate pieces and cocoa powder.
Store muffins properly to prevent them from becoming dry; an airtight container is your best friend.
Feel free to experiment by adding your favorite nuts or a pinch of espresso powder to amplify the chocolate flavor!

These Easy Double Chocolate Muffins are perfect for satisfying your chocolate cravings, and they’re also a delight to share with friends and family. From the first bite to the last, each muffin offers a perfectly balanced combination of flavor and texture, with that chocolate ganache taking them to a whole new level. Don’t be afraid to get creative with the recipe or make it your own!

Recipe FAQs

Can I use any type of cocoa powder for this recipe?

Absolutely! You can use natural unsweetened cocoa powder or Dutch-processed cocoa powder. Just remember that Dutch-processed cocoa will give a slightly different color and flavor, so choose based on your preference.

Can I make these muffins ahead of time?

Yes! You can prepare the batter the night before and refrigerate it. Just remember to bring it back to room temperature before filling the muffin cups and baking. You can also bake them ahead and store them for later enjoying!

What’s the best way to store leftover muffins?

To store leftovers, place them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, they can be frozen for up to three months. Just make sure to thaw them properly before enjoying!

Can I substitute the egg in this recipe?

Certainly! For a vegan option, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, let sit until thickened). You can also use unsweetened applesauce or mashed banana as a substitute.

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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
Method: Baking
Cuisine: American

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Description

These easy double chocolate muffins are a delightful indulgence, featuring rich chocolate flavors and a simple prep. Made with cocoa powder, dark chocolate chunks, and a luscious ganache filling, they’re perfect for any time of the day or a quick sweet treat.

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 oven to 175°C (350°F) and line a 12-cup muffin tin with liners, then fill one empty cup halfway with water.
Whisk together flour, cocoa powder, sugar, baking powder, and salt. Toss chocolate chunks in the mixture, saving some for topping.
In another bowl, whisk milk, eggs, vanilla extract, and oil until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
Spoon the batter evenly into the liners, filling each about 3/4 full. Press reserved chocolate chunks on top.
Bake for 25-28 minutes or until a skewer inserted comes out with moist crumbs.
Let muffins cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Cut a small hole in the center of each warm muffin and remove the core.
In a microwave, melt together milk chocolate, dark chocolate, and heavy cream in 30-second intervals, stirring until smooth.
Pipe the ganache into the centers of the muffins until slightly overflowing, then allow it to set before serving.

Notes

Muffins are best enjoyed warm and fresh from the oven.
Adjust cooking time if your oven runs hot or cold for perfect baking results.
Feel free to add nuts or substitute different chocolate types for variations.