Easy Double Chocolate Muffins are the ultimate indulgence for any chocolate lover. These moist, tender muffins are packed with rich dark and creamy milk chocolate, creating a delightful bite that’s perfect for breakfast, a snack, or even dessert. With their soft, inviting texture and delicious chocolate ganache filling oozing from the center, these muffins are nothing short of a chocolate dream come true.

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 first time I made these Easy Double Chocolate Muffins, I discovered how simple they are to whip up. With just a few pantry staples, you can create a treat that leaves store-bought varieties in the dust. They’re also incredibly versatile, making them an excellent option for brunch parties, late-night cravings, or even a sweet gift for someone special. If you’re eager for a chocolate escape that your friends and family will rave about, let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and only 25–28 minutes of baking time, you can enjoy these treats in under an hour!
Irresistible Flavor: Each bite is a decadent experience as the dark chocolate mingles with the sweetness of the milk chocolate.
Eye-Catching Appeal: Topped with melting chocolate chunks, these muffins look as good as they taste, making them perfect for any occasion.
Flexible Serving: Enjoy them warm for breakfast, as a snack during the day, or even as a sumptuous dessert to impress guests.
Diet-Friendly Options: While delicious as is, you can make gluten-free adaptations with a 1:1 gluten-free flour substitute.

Ingredients You’ll Need

1 1/2 cups plain flour, sifted: This creates the base for the muffins. Using all-purpose flour makes them light and fluffy. For a gluten-free version, consider using a 1:1 gluten-free flour blend.
1/2 cup cocoa powder, sifted: Cocoa adds a rich chocolate flavor. Look for unsweetened cocoa for the best results.
3/4 cup granulated white sugar: This is your primary sweetener, balancing the cocoa’s bitterness. You can substitute it with coconut sugar for a more wholesome alternative.
1 tablespoon baking powder: This leavening agent helps the muffins rise and become fluffy.
1/4 teaspoon salt: Enhances the overall flavor, counteracting sweetness.
1 cup milk: Use whole or 2% milk for richness. Altogether, oat or almond milk can work well for dairy-free.
2 eggs: Provides moisture and structure. Room temperature eggs mix in more seamlessly.
1 teaspoon vanilla extract: Adds depth and enhances the chocolate flavor.
1/3 cup vegetable oil: Keeps the muffins moist without making them heavy. You can substitute it with melted coconut oil if preferred.
1 1/3 cups dark chocolate chunks: The star of the show! Dark chocolate provides a rich flavor and melty texture. You could also use semi-sweet chocolate for a sweeter touch.
1 1/3 cups milk chocolate chunks: Adds another layer of sweetness. Feel free to swap with white chocolate if that’s your favorite!
90 g milk chocolate: For the ganache that fills the muffins; it gives those luscious centers.
90 g dark chocolate: Complementing the milk chocolate in the ganache creates depth.
1/3 cup heavy cream: This helps the chocolate melt smoothly and be drizzled 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 muffin liners. For even baking, fill one empty cup halfway with water. This helps maintain moisture in the oven.

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

Mix Wet Ingredients: In another bowl, whisk 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and 1/3 cup vegetable oil until the mixture is smooth and cohesive.

Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture using a spatula, just until combined. Be careful not to overmix, which keeps the muffins light and airy.

Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, aiming to fill them about 3/4 full. Press the reserved chocolate chunks on top of each muffin for a deliciously melty finish.

Bake: Place the muffin tin in the preheated oven. Bake for 25–28 minutes or until a toothpick comes out with a few moist crumbs attached. When done, the edges should be golden, and the tops should spring back when gently pressed.

Cool Slightly: Let the muffins cool in the pan for about 2–3 minutes, then transfer them to a wire rack to cool completely.

Cut Centers: While the muffins are still warm, carefully cut a small hole in the center of each one to remove the core. This is where the magic happens!

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

Fill Muffins: Using a piping bag or a spoon, fill each muffin center generously with the chocolate ganache until it’s slightly overflowing. Let the ganache set before serving, if you can resist!

Storing & Reheating

These delicious muffins can be stored at room temperature in an airtight container for up to 3 days. If you wish to keep them longer, they can be refrigerated for up to a week. For longer storage, wrap individual muffins tightly in plastic wrap and freeze them for up to 3 months. To enjoy again, just pop them in the microwave for about 15-20 seconds. Do note that their texture might be a touch softer after freezing, but a quick microwave rejuvenates their delightful allure.

Chef’s Helpful Tips

Make sure to sift your flour and cocoa powder to avoid lumps and ensure a smooth batter.
For added moisture, consider using room temperature eggs. Cold eggs can cause the batter to seize.
Avoid overmixing the batter. It’s okay if there are a few lumps; this helps keep your muffins tender.
Feel free to experiment with different chocolate types, including white chocolate or flavored chocolate for unique twists.
If you plan to freeze the muffins, consider adding the ganache after thawing to maintain the perfect texture and flavor.

These Easy Double Chocolate Muffins are not just a treat; they’re a hug in dessert form. Rich, chocolatey, and bursting with flavor, they are bound to be crowd-pleasers. Don’t be afraid to take this basic recipe and make it your own! Whether you add nuts, different types of chocolate, or even a sprinkle of sea salt on top, the possibilities are endless. Dive into your baking adventure and enjoy every decadent bite you create!

Recipe FAQs

Can I make these muffins ahead of time?

Absolutely! You can prepare the batter the night before and refrigerate it. When ready, simply bake them in the morning for fresh muffins. Alternatively, baked muffins can be stored or frozen for later enjoyment.

How can I make these muffins healthier?

You can substitute half of the flour with whole wheat flour for added fiber and nutrients. Additionally, you could reduce the sugar slightly or use applesauce in place of some oil for a lower-fat option.

What if I don’t have chocolate chunks?

No worries! You can definitely use chocolate chips instead of chunks. While the chunks offer a more gooey center, chocolate chips will still provide that delightful chocolatey taste.

How do I know when the muffins are done?

A toothpick inserted into the center should come out with a few moist crumbs; if there is wet batter, they need more time. If the toothpick comes out clean, they might be slightly overbaked, so keep a close eye on them!