There’s nothing quite like the smell of warm muffins wafting through your kitchen, especially when those muffins are Easy Double Chocolate Muffins. Imagine rich chocolate batter, studded with melty chocolate chunks, and a luscious chocolate ganache filling creating a dessert that’s both comforting and indulgent. These muffins are perfect for any chocolate lover, delivering an irresistibly moist texture and a double dose of chocolate that’s sure to satisfy your cravings.

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 a recipe for double chocolate muffins during a late-night baking binge, needing something sweet for a gathering I was hosting. The moment I took my first bite, I was hooked! The combination of dark and milk chocolate is a match made in heaven, and what really sets these muffins apart is the warm ganache filling that oozes from the center. They’re not just muffins; they’re a treat that feels special, making any day feel like a celebration. If you’re looking for a deliciously easy, budget-friendly dessert that can please a crowd, then these muffins are just what you need. Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time and 45 minutes of cooking, you can whip these up easily.
Irresistible Flavor: Rich chocolate flavor comes from both cocoa powder and chocolate chunks.
Eye-Catching Appeal: The drizzle of chocolate ganache makes them visually stunning, perfect for impressing guests.
Flexible Serving: Ideal for breakfast, dessert, or a mid-afternoon snack!
Diet-Friendly Options: Make them gluten-free by using a suitable flour alternative.

Ingredients You’ll Need

1 ½ cups plain flour: This flour forms the base of our muffins and gives them structure. You can substitute with whole wheat flour for added nutrition, though it may affect the texture slightly.
½ cup cocoa powder: Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can be used for a milder taste.
¾ cup granulated white sugar: Sweetness is essential; brown sugar can add moisture and a hint of caramel flavor if you’re looking to switch things up.
1 tablespoon baking powder: This is our leavening agent, ensuring the muffins rise beautifully. Make sure it’s fresh for best results.
¼ teaspoon salt: A pinch of salt enhances the sweetness and balances the flavors.
1 cup milk: Use any type you prefer; whole milk will provide a richer consistency, but almond milk works great as a dairy-free alternative.
2 eggs: Eggs provide moisture and help bind the ingredients. For a vegan version, you could use flax eggs.
1 teaspoon vanilla extract: A must for depth of flavor—homemade or pure vanilla extract is always best!
⅓ cup vegetable oil: This keeps the muffins moist; melted coconut oil can be a lovely substitute.
1 ⅓ cups dark chocolate chunks: These provide that deep, rich chocolate flavor. If you prefer something sweeter, use semi-sweet chocolate.
1 ⅓ cups milk chocolate chunks: For some extra sweetness. Feel free to mix it up with white chocolate for a different twist!
90 g milk chocolate: This will be melted for the ganache filling—using good-quality chocolate will make a noticeable difference.
90 g dark chocolate: Combined with the milk chocolate for a deliciously rich ganache.
⅓ cup heavy cream: This adds creaminess to your ganache, but you can substitute with coconut cream for a dairy-free option.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with liners to prevent sticking. For extra moisture while baking, fill one empty cup halfway with water; this creates a humid baking environment.

Combine Dry Ingredients: In a mixing bowl, whisk together 1 ½ cups plain flour, ½ cup cocoa powder, ¾ cup granulated white sugar, 1 tablespoon baking powder, and ¼ teaspoon salt. Once well combined, toss in the chocolate chunks—this helps them distribute evenly throughout the batter. Set aside some for topping later!

Mix Wet Ingredients: In another bowl, whisk 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and ⅓ cup vegetable oil until the mixture is smooth and homogenous. Whisking well is key as it incorporates air for fluffiness.

Combine Wet and Dry: Carefully fold the wet ingredients into the dry mixture. Be gentle here; overmixing will lead to tougher muffins. You want just a cohesive batter with a few lumps still intact.

Fill Muffin Cups: Divide the batter evenly among the 11 muffin liners, filling each about three-quarters full. Press the reserved chocolate chunks into the tops; this adds a pretty look and extra chocolatey goodness!

Bake: Slide the muffin tin into the preheated oven and bake for 25 to 28 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs—and trust me, that’s exactly how you want them!

Cool Slightly: Let the muffins cool in the pan for about 2 to 3 minutes before transferring them to a wire rack. Be sure to let them cool a bit more; they’re much easier to handle when not piping hot.

Cut Centers: While they’re still warm, use a small knife or a serrated spoon to cut out a small hole in the center of each muffin. This is where the ganache will go, so don’t be shy—about a tablespoon-sized hole will do!

Make Ganache: For the rich chocolate ganache, microwave the 90 g milk chocolate and 90 g dark chocolate with ⅓ cup heavy cream in increments of 30 seconds, stirring in between, until you achieve a smooth mixture. This creates a silky filling that will make your muffins shine!

Fill Muffins: Using a piping bag or a simple squeeze bottle, fill each muffin center generously with the ganache until slightly overflowing. Allow the ganache to set for a few moments before indulging!

Storing & Reheating

To store your Easy Double Chocolate Muffins, keep them in an airtight container at room temperature for up to 2 days. If you want to extend their life, refrigerate them for up to a week. You can also freeze these muffins for up to 3 months—simply wrap them tightly in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy one, just pop it in the oven at 350°F (175°C) for about 10-15 minutes to warm them back up; this helps refresh their texture.

Chef’s Helpful Tips

To ensure a perfect rise, check that your baking powder is fresh—old leavening agents can lead to dense muffins.
Room temperature eggs blend better with the batter for a lighter muffin. Try to take them out of the fridge an hour before using.
Avoid overfilling the muffin cups, as they need space to rise. Three-quarters full is the sweet spot!
Want even more richness? Mix in a tablespoon of instant coffee granules with your dry ingredients to enhance the chocolate flavor.
If you’re short on time, you can skip making the ganache and simply add more chocolate chunks directly to the batter instead!
You can make the batter ahead of time and store it in the fridge for up to 24 hours before baking for fresh muffins!

There’s truly something special about indulging in a warm, freshly baked muffin that brings a bit of joy into your day. With Easy Double Chocolate Muffins, you have a deliciously chocolatey option that’s simple to make and bound to impress everyone around you. I encourage you to add your personal touches to this recipe, whether it’s adding spices or mixing in some nuts. Enjoy the process, share with loved ones, and savor the moment. Happy baking!

Recipe FAQs

Can I use different types of chocolate?

Absolutely! This recipe is quite flexible. You can mix and match dark, semi-sweet, or even white chocolate according to your preferences. Feel free to experiment!

Are these muffins suitable for freezing?

Yes, these muffins freeze wonderfully! Just make sure to wrap them well in plastic wrap and place them in an airtight container. They can last for up to 3 months; just thaw and enjoy when the craving hits!

Can I make these muffins gluten-free?

Certainly! Simply substitute the plain flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for the best texture.

How do I know when my muffins are done baking?

The best way to check is by inserting a toothpick in the center; it should come out with a few moist crumbs. They should also look risen and set on the edges. But beware of overbaking; you want them tender and moist!

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Easy Double Chocolate Muffins

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Author: Peter
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 chocolate lover’s dream! With a rich cocoa flavor and chunks of dark and milk chocolate, they’re perfect for a quick snack or a delightful dessert. Simple to make and absolutely satisfying, this recipe is ideal for anyone craving homemade treats.

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) and line a 12-cup muffin tin with liners. Fill one empty cup halfway with water.
In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Toss in the chocolate chunks, reserving some for topping.
In another bowl, whisk the milk, eggs, vanilla extract, and vegetable oil until smooth.
Fold the wet ingredients into the dry ingredients until just combined, ensuring not to overmix.
Evenly distribute the batter into the muffin liners, filling each 3/4 full. Press the reserved chocolate chunks on top of the batter.
Bake in the oven for 25–28 minutes, or until a skewer inserted comes out with moist crumbs.
Let the muffins cool for 2–3 minutes in the pan before transferring them to a wire rack.
Cut a small hole in the center of each warm muffin and carefully remove the core.
In the microwave, heat the chocolates and heavy cream in 30-second bursts, stirring until smooth to create ganache.
Pipe the ganache into the muffin centers until slightly overflowing. Allow the filling to set before serving.

Notes

Ensure not to overmix the batter for fluffy muffins.
Use quality chocolate for the best flavor in the ganache filling.
Allow muffins to cool slightly before cutting for easier handling.