There’s something magical about Easy Double Chocolate Muffins that makes them irresistible. They’re rich and fudgy, packed with not one but two kinds of chocolate: dark and milk. Each bite melts in your mouth, revealing a delectable ganache filling that adds a touch of elegance to this simple treat. Perfect for breakfast, dessert, or a delightful snack, these muffins will immediately become a favorite in your household.

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 this muffin recipe during a chilly autumn afternoon, craving something warm and comforting. The aroma of chocolate filling my kitchen brought back comforting memories of baking with my grandmother. With minimal effort and ingredients that you probably already have at home, these muffins transform an ordinary day into a flavorful experience. Trust me, once you make these Easy Double Chocolate Muffins, they’ll become your go-to for satisfying those chocolate cravings!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 45 minutes, making it perfect for weekdays or impromptu gatherings.
Irresistible Flavor: Each muffin is bursting with rich chocolatey goodness, enhanced by a creamy ganache center.
Eye-Catching Appeal: These muffins look as good as they taste, making them a hit at parties or brunch.
Flexible Serving: Enjoy them for breakfast, as an afternoon treat, or dessert; they’re suitable for any time of day.
Diet-Friendly Options: Easily adaptable; consider gluten-free flour for a swirl of deliciousness without compromise.

Ingredients You’ll Need

1 1/2 cups plain flour, sifted: This is the base of our muffins. Sifting helps achieve a light and airy texture. If you need a gluten-free option, substitute with a 1:1 gluten-free blend.
1/2 cup cocoa powder, sifted: For rich chocolate flavor. Use high-quality cocoa powder for the best taste.
3/4 cup granulated white sugar: Sweetens the muffins and balances the cocoa’s bitterness. Consider brown sugar for added moisture and a caramelly flavor.
1 tablespoon baking powder: This ensures your muffins rise beautifully, creating a fluffy texture.
1/4 teaspoon salt: Enhances all the flavors. Don’t skip this!
1 cup milk: Provides moisture; whole milk will give you the best richness. You can substitute any non-dairy milk if needed.
2 eggs: Acts as a binder and adds moisture. Let eggs come to room temperature for better mixing.
1 teaspoon vanilla extract: Essential for enhanced flavor; always opt for pure vanilla extract if possible.
1/3 cup vegetable oil: Keeps the muffins moist. You can also use melted coconut oil or unsweetened applesauce as a healthier alternative.
1 1/3 cups dark chocolate chunks: Adds intense chocolate flavor; keep extra for topping.
1 1/3 cups milk chocolate chunks: Balances the richness of the dark chocolate. You can swap for semi-sweet chocolate if you prefer.

Chocolate Ganache Filling:

90 g milk chocolate: This luxury filling adds creaminess. Use high-quality chocolate for the best results.
90 g dark chocolate: Enhances richness and contrasts beautifully with the milk chocolate.
1/3 cup heavy cream: Helps melt and combine the chocolate into a silky ganache.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Preheat your oven to 175°C (350°F). This temperature creates a perfect balance for rising and browning. Line a 12-cup muffin tin with paper liners, and fill one empty cup halfway with water to keep the moisture in the oven.

Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups plain flour, 1/2 cup sifted cocoa powder, 3/4 cup granulated white sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Mixing these dry ingredients first will distribute them evenly. Toss in 1 1/3 cups dark chocolate chunks and 1 1/3 cups milk chocolate chunks, reserving some for topping the muffins.

Mix Wet Ingredients: In another bowl, whisk together 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and 1/3 cup vegetable oil until the mixture is smooth and well combined. This adds moisture and richness to your muffins.

Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture just until combined. Be careful not to overmix, as this may result in dense muffins. You want a few lumps to remain.

Fill Muffin Cups: Divide the batter evenly into the lined muffin cups, filling them about three-quarters full. Press the reserved chocolate chunks on top of each muffin for that extra indulgence.

Bake: Pop the muffins into the preheated oven and bake for 25–28 minutes. Check for doneness by inserting a toothpick or skewer into the center; it should come out with moist crumbs—perfectly cooked!

Cool Slightly: Let your muffins cool in the pan for about 2–3 minutes before transferring them to a wire rack. This helps them set and makes for easier removal.

Cut Centers: While the muffins are still warm, cut a small hole in the center of each muffin and gently remove the core. This creates space for the ganache filling.

Make Ganache: Place 90 g each of milk and dark chocolate in a microwave-safe bowl, along with 1/3 cup heavy cream. Microwave in 30-second bursts, stirring until the mixture is completely smooth and silky.

Fill Muffins: Use a piping bag or a spoon to fill the centers of each muffin with the warm ganache, allowing it to overflow slightly for that extra delicious touch. Let them sit for a few moments before serving to let the ganache set.

Storing & Reheating

Store your Easy Double Chocolate Muffins at room temperature in an airtight container for up to 3 days. If you need to keep them longer, refrigerate for up to a week in a sealed container. You can also freeze the muffins for up to three months. To reheat, microwave for about 10-15 seconds, but keep in mind the ganache may lose some of its rich textures; a quick zap can revive the flavor.

Chef’s Helpful Tips

Avoid overmixing the batter; this can lead to tough muffins.
Ensure your eggs are at room temperature, which helps them incorporate more easily into the batter.
For lighter muffins, consider sifting your flour and cocoa powder beforehand, ensuring better aeration and less clumping.
You can use Greek yogurt in place of some of the oil for added moisture without extra fat.
Experiment with mix-ins—chopped nuts or fruits can offer a delightful twist!
These muffins can be made ahead of time; just fill and freeze before baking, then bake from frozen, adding a few extra minutes to the cooking time.

There’s truly nothing quite like enjoying fresh muffins warm from the oven, especially when they’re filled with rich chocolate ganache. Easy Double Chocolate Muffins not only satisfy your sweet tooth but also create heartwarming moments to share with friends and family. Don’t hesitate to make this recipe your own by experimenting with various chocolates or adding a pinch of espresso powder to deepen the flavors. Happy baking, and enjoy every delicious bite!

Recipe FAQs

Can I make these muffins gluten-free?

Absolutely! You can substitute the plain flour with a gluten-free 1:1 baking flour, which will yield similar results without sacrificing flavor or texture.

How do I know when my muffins are done baking?

The best way to check is with a toothpick. Insert it in the center; it should come out with a few moist crumbs. If it comes out wet with batter, they need more time. Also, they should be lightly golden around the edges.

Can I store the ganache-filled muffins?

Yes! If stored in an airtight container at room temperature, they will stay fresh for about three days. They can also be refrigerated for better longevity but will need to be warmed slightly before enjoying for the best texture.

Can I use different types of chocolate for the filling?

Absolutely! Feel free to mix and match with your favorite types of chocolate. Dark, milk, or even white chocolate can make for a deliciously fun variation!

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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 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Easy Double Chocolate Muffins are rich, fluffy, and filled with chocolate ganache—a delightful and straightforward treat perfect for any chocolate lover!

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 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 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.
Divide the batter evenly into the 11 muffin liners, filling each 3/4 full. Press reserved chocolate chunks on top.
Bake for 25–28 minutes until a skewer comes out with moist crumbs.
Cool the muffins 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 bursts, stirring until smooth.
Pipe the ganache into the muffin centers until slightly overflowing. Allow to set before serving.

Notes

For an extra touch, sprinkle some sea salt on top of the ganache before it sets.
These muffins can be stored in an airtight container for up to three days.
Gifting these muffins? Wrap them individually for a delightful treat!