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
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!
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg