Muffins have a unique way of warming the heart and tantalizing the taste buds, especially when they’re rich with chocolate. Easy Double Chocolate Muffins are a decadent treat that perfectly combines dark and milk chocolate, ensuring every bite is a delightful indulgence. They’re wonderfully moist and bursting with melting chocolate chunks, creating a sweet escape into chocolate heaven.

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

The beauty of these muffins lies not just in their glorious flavor but also in their simplicity. Whether it’s a cozy weekend breakfast, a school snack, or a dessert for unexpected guests, they are quick to put together and don’t require any fancy equipment. You’ll be amazed at how easily you can whip these up to satisfy your chocolate cravings! I invite you to give these Easy Double Chocolate Muffins a try and bask in the warmth of chocolatey goodness.

Why You’ll Love This Recipe

Simple & Quick: You can have these muffins ready in under an hour, perfect for those busy mornings!
Irresistible Flavor: With a combination of dark and milk chocolate, each muffin delivers a perfect mix of rich, sweet, and chocolaty goodness.
Eye-Catching Appeal: The sight of these muffins with their glistening ganache and chocolate chunks is enough to impress anyone.
Flexible Serving: Enjoy them during breakfast, as a grab-and-go snack, or even as a delightful dessert.
Diet-Friendly Options: Use alternative flours or dairy-free chocolate chunks to suit dietary needs.

Ingredients You’ll Need

1 ½ cups plain flour: This is the base of our muffins; use all-purpose flour for a fluffy texture.
½ cup cocoa powder: For that deep chocolate flavor. Dutch-processed cocoa adds richness.
¾ cup granulated white sugar: Sweetens the batter; brown sugar can add moisture and a hint of caramel flavor.
1 tablespoon baking powder: Essential for the muffins to rise beautifully.
¼ teaspoon salt: Enhances the overall flavor of the muffins.
1 cup milk: This keeps the muffins moist. Almond or oat milk can be used as non-dairy options.
2 eggs: Provide structure and moisture; room temperature eggs work best for even mixing.
1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
⅓ cup vegetable oil: Makes the muffins tender; melted coconut oil is a tasty alternative.
1 ⅓ cups dark chocolate chunks: Melty and rich, these chunks make every bite a pleasure.
1 ⅓ cups milk chocolate chunks: Adds sweetness and creaminess to balance the dark chocolate.
90 g milk chocolate: Used in the ganache for a smooth and sweet filling.
90 g dark chocolate: Provides a rich flavor that contrasts the milk chocolate in the ganache.
⅓ cup heavy cream: Creates a silky ganache filling; can substitute with coconut cream for a dairy-free version.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners, and for that perfect steam while baking, fill one empty cup halfway with water.

Combine Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups sifted plain flour, ½ cup sifted cocoa powder, ¾ cup granulated white sugar, 1 tablespoon baking powder, and ¼ teaspoon salt until evenly blended. Toss 1 ⅓ cups dark chocolate chunks and 1 ⅓ cups milk chocolate chunks in the mixture, reserving a bit for topping—this ensures the chocolate is evenly distributed and won’t sink during baking.

Mix Wet Ingredients: In another bowl, whisk 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and ⅓ cup vegetable oil until you achieve a smooth mixture.

Combine Wet and Dry: Gently fold the wet ingredients into the dry just until combined. Overmixing can lead to tough muffins, so it’s perfectly okay if the batter is a little lumpy.

Fill Muffin Cups: Divide the batter among the lined muffin cups, filling each about ¾ full. Press the reserved chocolate chunks on top for an extra treat.

Bake: Place the muffin tin in the oven and bake for 25-28 minutes or until a skewer inserted into the center comes out with moist crumbs. The muffins should rise nicely and appear slightly springy to the touch.

Cool Slightly: Let the muffins cool in the pan for 2-3 minutes before transferring them to a wire rack. This helps them set without getting soggy.

Cut Centers: Once they are warm but manageable, cut a small hole in the center of each muffin and carefully remove the core. You’ll create a little pocket for that luscious ganache.

Make Ganache: In a microwave-safe bowl, combine 90 g milk chocolate, 90 g dark chocolate, and ⅓ cup heavy cream. Microwave in 30-second bursts, stirring in between, until smooth and shiny.

Fill Muffins: Using a piping bag, fill each muffin center with ganache until it slightly overflows. The warm muffins will absorb some of the ganache, creating a rich chocolate center. Let them sit for a moment to set before serving.

Storing & Reheating

These muffins can be stored at room temperature in an airtight container for up to 3 days, retaining their fluffy texture. If you’re looking to store them for longer, refrigerate them in a well-sealed container for about a week. You can also freeze these muffins for up to 3 months. To reheat, pop them back into a warm oven at 350°F for about 10 minutes, which helps maintain their moistness, although the texture might be slightly different once frozen and thawed.

Chef’s Helpful Tips

Don’t overmix your batter; it will lead to tough muffins instead of the soft texture you want.
Make sure your eggs and milk are at room temperature for better emulsion, which leads to fluffier muffins.
If you prefer extra chocolate flavor, including a sprinkle of chocolate chips on top before the baking step can provide a delightful contrast.
For a more complex flavor profile, try adding a teaspoon of espresso powder to the dry ingredients—it will enhance the chocolate richness.
These muffins are perfect for making ahead and freezing, so you have a sweet treat ready whenever you crave it!

These Easy Double Chocolate Muffins are a delightful blend of textures and flavors that make them an irresistible treat. Rich, fluffy, and so easy to make, they’re perfect for any occasion or simply as a little self-love on a weekday. Experiment with different types of chocolate or add nuts or dried fruits for a twist. Enjoy the transformation of basic ingredients into a spectacular dessert, and don’t forget to share (or keep them all for yourself)!

Recipe FAQs

Can I use different types of flour for this recipe?

Absolutely! You can experiment with whole wheat flour or gluten-free flour blends. However, keep in mind that the texture might change slightly, and you may need to adjust the liquid content to achieve the right batter consistency.

What should I do if my muffins are too dry?

If your muffins turn out dry, it might be due to overbaking. Always check them a couple of minutes before the suggested time. If they do come out dry, try serving them warm with a drizzle of cream or extra ganache to add moisture.

Can I make these muffins without chocolate chunks?

Of course! You can replace the chocolate chunks with nuts, fruits, or even granola. If you want a chocolate-focused muffin, you could also omit the chunks and just use the cocoa powder.

How do I know when my muffins are done baking?

The best way to test for doneness is by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs attached, they are ready. Also, the tops should be springy and slightly golden!

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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 & Appetizers
Method: Baking
Cuisine: American

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Description

These Easy Double Chocolate Muffins are a delightful treat bursting with rich chocolate flavor and gooey ganache filling. Perfect for any occasion, they combine simple ingredients like cocoa and chocolate chunks for an irresistible baked good. Enjoy them fresh from the oven for a cozy snack or dessert!

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 (for ganache)
90 g dark chocolate (for ganache)
1/3 cup heavy cream (for ganache)

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Instructions

Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with liners, filling one empty cup halfway with water.
In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Toss in chocolate chunks, saving some for the top later.
In a separate bowl, whisk the milk, eggs, vanilla, and oil until smooth.
Fold the wet ingredients into the dry ones gently until just combined, being careful not to overmix.
Evenly distribute the batter into the muffin liners, filling them 3/4 full, and press the reserved chocolate chunks on top.
Bake in the preheated oven for 25 to 28 minutes, or until a skewer inserted in the center comes out with moist crumbs.
Allow the muffins to cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely.
Once cooled, cut a small hole in the center of each muffin and remove the core.
For the ganache, microwave the chocolate and cream together in 30-second intervals, stirring in between until smooth.
Pipe the ganache into the muffins until it slightly overflows. Let it set before enjoying.

Notes

For extra flavor, consider adding a pinch of espresso powder to the dry ingredients.
Make sure not to overmix the batter to achieve a light and fluffy texture.
Best served warm for maximum gooeyness.