These Easy Double Chocolate Muffins are every chocolate lover’s dream. With rich dark chocolate and creamy milk chocolate chunks in every bite, these muffins are a delight for the senses. Picture a soft, moist crumb with a gooey chocolate ganache filling that oozes out when you take a bite — it’s more than just a muffin; it’s a chocolate experience you’ll crave again and again.

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

When I first made these double chocolate muffins, I couldn’t believe how simple they were to whip up. In just over an hour, I transformed my craving for chocolate into something deeply satisfying and utterly delicious. Perfect for breakfast, an afternoon snack, or a sweet treat anytime, this recipe works wonders when friends come over or when you simply want to pamper yourself. Get ready to make these muffins your new go-to recipe!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in about 20 minutes prep time and they bake in just 25-28 minutes.
Irresistible Flavor: Enjoy a decadent chocolate flavor that strikes the perfect balance between rich and sweet.
Eye-Catching Appeal: The chocolate ganache filling makes these muffins not just tasty but impressive, perfect for sharing.
Flexible Serving: Ideal for breakfast, snack time, or dessert; they shine in any situation.
Diet-Friendly Options: Easily adaptable for dietary needs — swap ingredients for gluten-free or dairy-free varieties.

Ingredients You’ll Need

1 ½ cups plain flour (sifted): A versatile base that gives structure to your muffins. You can substitute with a gluten-free flour blend.
½ cup cocoa powder (sifted): This adds a deep chocolate flavor. Opt for unsweetened cocoa powder for the best results.
¾ cup granulated white sugar: This sweetness balances the cocoa; feel free to use coconut sugar for a healthier option.
1 tablespoon baking powder: A vital leavening agent that gives your muffins a light, airy texture.
¼ teaspoon salt: Enhances the sweet flavors and balances the overall taste.
1 cup milk: This adds moisture to the batter, creating a delightful crumb. Almond milk can work as a dairy-free substitute.
2 large eggs: Provides essential binding and richness. Ensure they are at room temperature for optimal mixing.
1 teaspoon vanilla extract: A must-have for a depth of flavor; use pure vanilla for the best taste.
⅓ cup vegetable oil: Keeps muffins moist and tender. You can substitute with melted coconut oil if desired.
1 ⅓ cups dark chocolate chunks: These chunky bits melt perfectly in the muffins, delivering pockets of chocolate goodness.
1 ⅓ cups milk chocolate chunks: Adds a sweet creaminess that complements the dark chocolate.
90 g milk chocolate: For the ganache filling; feel free to use semi-sweet if you prefer.
90 g dark chocolate: Works harmoniously with the milk chocolate for a rich ganache.
⅓ cup heavy cream: This creates the luscious, smooth ganache; substitute with full-fat coconut cream for a dairy-free option.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: First, preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with liners. Here’s a little tip: fill one empty cup halfway with water to keep the muffins from drying out as they bake.

Combine Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups of sifted plain flour, ½ cup of sifted cocoa powder, ¾ cup of granulated white sugar, 1 tablespoon of baking powder, and ¼ teaspoon of salt. To ensure chocolate goodness in every bite, toss 1 ⅓ cups of dark chocolate chunks and 1 ⅓ cups of milk chocolate chunks in the mixture, reserving a few chunks for the tops.

Mix Wet Ingredients: In another bowl, whisk together 1 cup of milk, 2 large eggs, 1 teaspoon of vanilla extract, and ⅓ cup of vegetable oil until smooth. Mixing these ingredients well ensures your muffins turn out tender.

Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture just until combined. Be careful not to overmix; a few lumps are okay. This is crucial for keeping your muffins light and fluffy!

Fill Muffin Cups: Using a spoon or an ice cream scoop, divide the batter evenly into the 11 lined muffin cups, filling each about ¾ full. For an extra chocolatey touch, press the reserved chocolate chunks onto the tops of the muffins.

Bake: Pop those beauties in the oven and bake for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The muffins should look slightly domed and fragrant.

Cool Slightly: Allow the muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack. This helps them firm up a bit, making them easier to fill later.

Cut Centers: Once the muffins are warm, use a sharp knife to cut a small hole in the center of each muffin and remove the core. Don’t toss the muffins’ cores; they can be fun to nibble on later!

Make Ganache: In a microwave-safe bowl, combine 90 g of milk chocolate, 90 g of dark chocolate, and ⅓ cup of heavy cream. Heat in 30-second bursts, stirring in between, until the mixture is smooth and glossy. This indulgent ganache will be the star of your muffins!

Fill Muffins: Use a piping bag or a spoon to generously fill each muffin center with the luscious ganache until it slightly overflows. Let the muffins set for a few minutes before digging in!

Storing & Reheating

To keep your Easy Double Chocolate Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated for about a week. For longer storage, freeze them in a freezer-safe container for up to 3 months. To reheat, pop them in a microwave for about 10-15 seconds, just enough to warm them gently without drying them out. Expect a slight change in texture, but a quick zap will refresh their softness!

Chef’s Helpful Tips

Always measure flour accurately; too much can lead to dry muffins.
Use room temperature eggs to create a smoother batter — cold eggs can make mixing harder.
Keep an eye on your baking time; muffins are done when they spring back slightly when touched.
If the batter is too thick, add a splash more milk to achieve the right consistency.
For a unique twist, try adding in some chopped nuts or dried cherries for extra texture.
Prepare the batter ahead of time and store it in the fridge overnight for a speedy morning treat.

These Easy Double Chocolate Muffins are sure to captivate your senses and satisfy your chocolate cravings. They offer an effortless way to bring joy into your kitchen with minimal fuss. Whether for breakfast or an afternoon snack, these muffins promise an indulgence that you won’t want to resist. So, gather up your ingredients and get ready to treat yourself to this heavenly creation; your tastebuds will thank you!

Recipe FAQs

Can I use all-purpose flour instead of plain flour?

Yes, all-purpose flour is a great substitute for plain flour in this recipe. Just make sure to sift it as per the instructions to ensure even mixing and a tender crumb.

How can I enhance the flavors of these muffins?

You can enhance the flavors by adding a pinch of espresso powder to the dry ingredients, which will intensify the chocolate taste without adding coffee flavor. Additionally, a splash of almond or orange extract can offer a delightful twist.

Can I make these muffins ahead of time?

Absolutely! You can prepare the batter in advance and store it in the refrigerator overnight. This method not only saves time but can also lead to richer flavors. Just add a few minutes to the baking time if baking straight from the fridge.

Can I freeze these muffins?

Yes! These muffins freeze wonderfully. Just be sure to cool them completely, then wrap them tightly in plastic wrap or place them in a freezer-safe bag. They’ll stay fresh for up to 3 months.

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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 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Easy Double Chocolate Muffins are packed with rich chocolate flavor and a decadent ganache filling. Perfect for any occasion, they feature simple ingredients for a delightful homemade treat that’s sure to impress!

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 an 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, and oil until smooth.
Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Evenly divide the batter among the 11 muffin liners, filling each about 3/4 full. Press the reserved chocolate chunks on top of each muffin.
Bake for 25–28 minutes, or until a skewer inserted comes out with moist crumbs.
Let the muffins cool in the pan for 2–3 minutes before transferring them to a wire rack.
Once slightly cooled, cut a small hole in the center of each muffin and remove the core.
For the ganache, microwave the chocolates and cream in 30-second intervals, stirring until smooth.
Pipe the ganache into the center of each muffin until it slightly overflows. Allow the ganache to set before serving.

Notes

Ensure not to overmix the batter to keep muffins fluffy.
You can use semi-sweet or dark chocolate for the ganache based on your preference.
These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.