Easy Double Chocolate Muffins
Easy Double Chocolate Muffins are more than just regular muffins; they are an indulgent dream come true for chocolate lovers. With a rich, moist texture that boasts two kinds of chocolate, each bite melts in your mouth, making them perfect for breakfast or a sweet afternoon treat. Not only are they filled with luscious chocolate ganache, but they also have a delightful combination of dark and milk chocolate chunks that provide contrasting flavors and textures. These muffins are so delicious that you’ll forget all about the store-bought versions!
Table of Contents
The first time I made these Easy Double Chocolate Muffins, I couldn’t believe how easy they were to whip up. From prep to finish, they take just under an hour, but only 20 minutes of that is hands-on time! The mouthwatering aroma of cocoa and chocolate wafting through my kitchen was enough to have the whole family gathering around for a taste. So, whether you’re baking for a special occasion or just because it’s Tuesday, I hope you’re as excited about trying this recipe as I was!
Why You’ll Love This Recipe
- Simple & Quick: Whip these up in about 20 minutes of prep and only 25 minutes in the oven.
- Irresistible Flavor: Every bite bursts with rich chocolate flavor, and the gooey ganache filling takes them to another level!
- Eye-Catching Appeal: These muffins have a decadent look that impresses, perfect for parties or brunch.
- Flexible Serving: Enjoy them warm for breakfast, as an afternoon snack, or even dessert.
- Diet-Friendly Options: Easily make substitutions to cater to dietary needs, like using gluten-free flour or alternative milk.
Ingredients You’ll Need
- 1 ½ cups plain flour, sifted: This forms the base of our muffins and gives the structure. You can use all-purpose flour here for a soft texture.
- ½ cup cocoa powder, sifted: For that rich chocolate flavor. Choose a high-quality Dutch-processed cocoa for a more profound taste.
- ¾ cup granulated white sugar: Sweetens the muffins subtly without overpowering the chocolate flavors. You can substitute with coconut sugar for a lower glycemic index option.
- 1 tablespoon baking powder: This helps the muffins rise beautifully, giving them a light texture.
- ¼ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 1 cup milk: Provides moistness. Dairy or plant-based alternatives like almond or oat milk will work wonderfully.
- 2 eggs: These bind everything together and add to the richness of the muffins.
- 1 teaspoon vanilla extract: A hint of vanilla complements the chocolate perfectly. Always go for pure vanilla extract for the best taste.
- ⅓ cup vegetable oil: Keeps the muffins moist. You can replace it with melted butter for added flavor.
- 1 ⅓ cups dark chocolate chunks: Adds a deep chocolatey flavor. Use bittersweet chocolate for a more intense richness.
- 1 ⅓ cups milk chocolate chunks: For a sweetness contrast and added creaminess. You can swap this with white chocolate if you prefer.
- 90 g milk chocolate (for ganache): Smooth and creamy chocolate. Choose a quality brand for the best results.
- 90 g dark chocolate (for ganache): Deep, intense chocolate that balances the sweetness of the milk chocolate.
- ⅓ cup heavy cream: This is what makes the ganache luscious and smooth. You can use a non-dairy 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 maintain moisture in your oven, fill one empty muffin cup halfway with water.
Combine Dry Ingredients: In a large 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. To ensure even distribution of the chocolate, toss in the 1 ⅓ cups dark chocolate chunks and 1 ⅓ cups milk chocolate chunks, but reserve some chocolate chunks for topping.
Mix Wet Ingredients: In a separate bowl, whisk together 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and ⅓ cup vegetable oil until smooth. This mixture is your base for creating a rich batter.
Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients just until combined. It’s crucial not to overmix, as this can lead to dense muffins. You want a few lumps to remain, ensuring a tender crumb.
Fill Muffin Cups: Divide your batter evenly into 11 lined muffin cups, filling them about ¾ full. Press the reserved chocolate chunks on top of each muffin for an extra chocolatey finish.
Bake: Slide your muffin tin into the preheated oven and bake for about 25 to 28 minutes. They are done when a toothpick inserted comes out with moist crumbs, not wet batter.
Cool Slightly: Allow the muffins to cool in the pan for 2 to 3 minutes. Then, transfer them to a wire rack to cool completely. The muffins should be warm and fragrant, making it hard to resist!
Cut Centers: Once your muffins are slightly cooled, use a small knife to cut a small hole in the center of each muffin and carefully remove the core. This creates a lovely pocket for the chocolate 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 each time until the mixture is smooth and glossy. This step is all about achieving that silky ganache!
Fill Muffins: With a piping bag or a spoon, generously fill the center of each muffin with the ganache, allowing it to overflow slightly. Let them sit for a moment to set before you can’t wait any longer to devour them!
Storing & Reheating
Store your double chocolate muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, move them to the fridge, where they’ll last about a week. For long-term storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To enjoy, simply reheat them in a microwave for about 15 seconds; this will help revive their soft texture and chocolatey goodness.
Chef’s Helpful Tips
- Make sure to sift your cocoa powder and flour separately to ensure there are no lumps, which can lead to an uneven texture in your muffins.
- Using room temperature eggs helps to incorporate them more easily into the batter, giving you a smoother mix.
- Avoid overmixing after combining the wet and dry ingredients; a few lumps are okay! This keeps your muffins light and airy.
- Don’t skimp on the ganache filling; it’s the star of these muffins! A good flow of ganache makes every bite exquisite.
- To enhance the flavor, consider adding a teaspoon of instant coffee or espresso powder to the dry ingredients. It amplifies the chocolate richness beautifully.
- If you’d like to prepare these ahead, the batter can be made the night before and stored in the fridge until you’re ready to bake.
There’s something incredibly satisfying about pulling freshly baked Easy Double Chocolate Muffins from the oven. The combination of moist chocolate cake and irresistible ganache filling is bound to make anyone smile. Don’t hesitate to tweak this recipe to make it your own—add a pinch of cinnamon for warmth or some crushed nuts for texture. Enjoy every moment shared with these delightful treats!
Recipe FAQs
Can I make these muffins ahead of time?
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before baking. The muffins can also be baked and stored in an airtight container at room temperature for up to three days.
What can I use instead of eggs?
For a vegan option, substitute each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). This will keep your muffins moist while adhering to your dietary needs.
Can I use different types of chocolate?
Absolutely! Feel free to swap in your favorite types of chocolate—white chocolate, semi-sweet, or even add some peanut butter chips for a unique twist. Just remember to keep a balance of sweetness in mind.
Why did my muffins overflow?
If the muffin tops overflowed, it might be due to overfilling the liners. Aim to fill them only ¾ full. Another reason could be if your oven temperature is too high. Ensure your oven is calibrated correctly to maintain even baking.
More Desserts & Appetizers Recipes
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- Cheesy Velveeta and Shells
- Maple Bourbon Pecan Pie
- Green Velvet Cake
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📖 Recipe Card
Easy Double Chocolate Muffins
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 11 muffins 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Easy Double Chocolate Muffins are irresistibly rich and chocolatey, made with simple ingredients and topped with a luscious ganache filling. They are perfect for a quick dessert or a comforting snack!
Ingredients
- 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
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with liners, filling an empty cup halfway with water.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, then toss in the chocolate chunks, reserving some for the topping.
- In another bowl, mix the milk, eggs, vanilla extract, and vegetable oil until smooth.
- Carefully fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
- Divide the batter evenly among the 11 liners, filling each about 3/4 full, and press the reserved chocolate chunks on top.
- Bake for 25–28 minutes or until a skewer inserted comes out with moist crumbs.
- Allow the muffins to cool in the pan for 2–3 minutes before transferring them to a rack to cool completely.
- Once slightly cooled, cut a small hole in the center of each muffin and remove the core.
- Prepare the ganache by microwaving the milk and dark chocolate with the heavy cream in 30-second increments, stirring until smooth.
- Pipe the ganache into the center of each muffin until slightly overflowing. Let set before serving.
Notes
For extra chocolate flavor, add more chocolate chunks on top before baking.
Ensure the muffins are completely cooled before filling them with ganache.
These muffins can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
