Easy Double Chocolate Muffins are a dream for any chocolate lover. With rich dark and creamy milk chocolate chunks folded into a moist, fluffy batter, every bite is a cocoa-infused delight. These muffins masterfully balance decadence and comfort, showcasing a deep chocolate flavor complemented by a luscious ganache filling. Baking them fills your kitchen with an irresistible aroma that promises a treat that feels indulgent yet approachable.

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 remember the first time I made these Easy Double Chocolate Muffins for a cozy weekend brunch with friends. Everyone was drawn in by the warm, inviting scent wafting through my home, and their eyes lit up at the sight of the chocolate-studded gems. Whether it’s a rainy day snack, a delightful breakfast, or a party dessert that impresses, these muffins are perfect for any occasion. With this simple recipe, you can whip up a batch in no time! Let’s get started.

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep and 45 minutes of baking mean you’ll be enjoying these treats in less than an hour.
Irresistible Flavor: The blend of dark and milk chocolate creates a heavenly taste experience that no one can resist.
Eye-Catching Appeal: The sight of chocolate chunks peeking out and a ganache filling makes these muffins irresistible.
Flexible Serving: Perfect as a sweet breakfast, snack for kids, or dessert for gatherings.
Diet-Friendly Options: Easily adapt to make them gluten-free with the right flour substitutes.

Ingredients You’ll Need

1 1/2 cups plain flour: The base for our muffins, providing structure. Use all-purpose flour for best results; if gluten-free, opt for a 1:1 blend.
1/2 cup cocoa powder: For that deep chocolate flavor. Dutch-processed cocoa will yield a smoother taste, while natural cocoa is more acidic.
3/4 cup granulated white sugar: Sweetens without overpowering the chocolate goodness. You can substitute with coconut sugar for a lower glycemic index.
1 tablespoon baking powder: This leavening agent helps the muffins rise tall and fluffy.
1/4 teaspoon salt: Enhances the sweetness and balances flavors. A pinch of sea salt can elevate the taste.
1 cup milk: Use whole milk for the richest flavor. Almond or oat milk can work as dairy alternatives.
2 eggs: Bind the ingredients together for a moist crumb. For a vegan option, consider using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
1 teaspoon vanilla extract: Adds depth and warmth to the muffins. Always choose pure vanilla extract for the best flavor.
1/3 cup vegetable oil: Keeps the muffins moist and tender. If you prefer, melted coconut oil or melted butter can be used.
1 1/3 cups dark chocolate chunks: For an intense chocolate experience. Choose a quality dark chocolate with at least 60% cacao.
1 1/3 cups milk chocolate chunks: To add a sweet contrast to the dark chocolate. Feel free to swap for white chocolate for a different twist.
90 g milk chocolate: For the chocolate ganache filling, this adds smooth richness to the center of the muffin.
90 g dark chocolate: This pairs perfectly with the milk chocolate, creating a dreamy ganache.
1/3 cup heavy cream: Helps to achieve a silky, pourable ganache that fills the muffins beautifully.

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 fill one empty cup halfway with water to create steam, which helps keep the muffins moist.

Combine Dry Ingredients: In a large 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. Toss in 1 1/3 cups dark chocolate chunks and 1 1/3 cups milk chocolate chunks, ensuring they’re well-coated to prevent sinking.

Mix Wet Ingredients: In another bowl, whisk together 1 cup milk, 2 large eggs, 1 teaspoon vanilla extract, and 1/3 cup vegetable oil until smooth. This mixture will blend effortlessly with dry ingredients.

Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture until just combined. Remember, it’s okay if there are a few lumps; overmixing can lead to dense muffins.

Fill Muffin Cups: Divide the batter evenly into the prepared liners, filling them about 3/4 full. Top with reserved chocolate chunks for a bit of extra visual appeal and a chocolate boost.

Bake: Place the muffin tin in the preheated oven and bake for 25–28 minutes. They’re done when a skewer inserted in the center comes out with moist crumbs. The edges should just be golden and fragrant.

Cool Slightly: Allow the muffins to cool in the pan for 2–3 minutes. Then, gently transfer them to a wire rack to cool completely. This transition helps the muffins set while maintaining their moisture.

Cut Centers: While your muffins are still warm, use a small knife to cut a hole in the center of each muffin and remove the core. This isn’t just for fun; it makes space for that creamy ganache filling.

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

Fill Muffins: Using a piping bag, pipe the delicious ganache into each muffin center until it overflows slightly. This adds a delightful surprise with each bite. Let the ganache set for a few minutes before serving.

Storing & Reheating

Store your Easy Double Chocolate Muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week. To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 3 months. When you want to enjoy one, simply reheat in the microwave for about 15–20 seconds until just warm, bringing back their fluffy texture and rich flavor.

Chef’s Helpful Tips

To avoid dense muffins, be careful not to overmix the batter. It’s okay for it to be a bit lumpy.
Using room-temperature eggs helps the ingredients blend more smoothly, leading to a lighter muffin.
If you want a gooey center, slightly underbake the muffins by a couple of minutes.
For a richer flavor, add a pinch of espresso powder to your batter to enhance the chocolate.
You can make the batter ahead of time and refrigerate it overnight; just stir gently before baking.

The wonderful beauty of Easy Double Chocolate Muffins lies in their versatility and ease. With such delightful richness and a delightful surprise in the center, they’re not just muffins; they’re a celebration of chocolate in every bite. Experiment with mix-ins, toppings, or simply enjoy them as is. I can’t wait for you to savor these delicious treats. Happy baking!

Recipe FAQs

Can I make these muffins gluten-free?

Absolutely! Simply swap the plain flour with a gluten-free all-purpose flour blend. This creates an equally satisfying result without sacrificing flavor.

How can I adjust the sweetness?

If you prefer a less sweet muffin, reduce the granulated sugar to 1/2 cup. You can also use unsweetened chocolate chunks instead of milk chocolate for a richer flavor balance.

Can I use different types of chocolate?

For sure! Feel free to switch up the chocolate chunks for your favorites—white chocolate, butterscotch chips, or even peanut butter chips can make delicious additions.

How do I know when the muffins are done baking?

The muffins are ready when they’ve risen and a toothpick inserted in the center comes out with a few moist crumbs—this ensures they stay perfectly fluffy and tender.

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Easy Double Chocolate Muffins

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Author: Dorothy
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 a chocolate lover’s dream! With rich cocoa powder and luscious chocolate chunks, they’re simple to prepare and perfect for satisfying your sweet cravings. Enjoy them as a delightful 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
90 g dark chocolate
1/3 cup heavy cream

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Instructions

Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with liners. Fill one empty cup halfway with water to create steam during baking.
In a bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and salt until mixed. Reserve some chocolate chunks for topping and toss the rest into the dry mixture.
In another bowl, whisk the milk, eggs, vanilla extract, and vegetable oil until smooth and fully combined.
Fold the wet ingredients gently into the dry ingredients until just mixed; avoid overmixing to keep the muffins tender.
Divide the batter evenly among the 11 muffin liners, filling each about 3/4 full. Press reserved chocolate chunks on top for added treat.
Bake in the preheated oven for 25-28 minutes, or until a skewer inserted into the center comes out with moist crumbs.
Allow the muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
Once warm, cut a small hole in the center of each muffin and remove the core to make space for the ganache.
For the ganache, combine the milk chocolate and dark chocolate with the heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth.
Pipe the chocolate ganache into the centers of the muffins until it slightly overflows. Let the ganache set before serving.

Notes

For best results, use high-quality chocolate for the ganache.
These muffins can be stored in an airtight container for up to 3 days.
Try varying the chocolate chunks with your favorite types for a unique twist.