Easy Double Chocolate Muffins are the ultimate indulgence for any chocolate lover. These muffins are rich and decadent, packed with both dark and milk chocolate chunks, and enveloped in a moist, cocoa-infused batter. As you take your first bite, you’ll experience an explosion of chocolate flavor, perfectly complemented by the melty ganache center. Whether enjoyed warm from the oven or as an afternoon pick-me-up, these muffins are guaranteed to satisfy your chocolate cravings like no other.

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 the idea of double chocolate muffins during a rainy afternoon baking session with my young niece. As we filled our kitchen with the sweet aromas of cocoa and vanilla, I realized that these muffins were nothing short of magical. They’re incredibly easy to whip up, budget-friendly, and a crowd-pleaser at any gathering. The joy of cutting into one of these beauties to reveal the rich ganache filling is simply irresistible. Trust me—once you try these Easy Double Chocolate Muffins, you’ll want to make them a regular part of your baking rotation!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and a total cook time of 45 minutes, you can have fresh muffins ready in no time!
Irresistible Flavor: The combination of dark and milk chocolate creates a rich, velvety texture that is sure to please your taste buds.
Eye-Catching Appeal: These muffins boast a beautiful, domed top sprinkled with chocolate chunks, making them a hit on any dessert table.
Flexible Serving: Perfect for breakfast, snacks, or dessert, they’re enjoyable anytime you need a chocolate fix.
Diet-Friendly Options: You can substitute ingredients to make these muffins gluten-free or dairy-free without sacrificing flavor.

Ingredients You’ll Need

1 1/2 cups plain flour, sifted: Provides the structure for the muffins. You can use a gluten-free flour blend for a gluten-free version.
1/2 cup cocoa powder, sifted: Adds rich chocolate flavor. Opt for high-quality cocoa for the best taste.
3/4 cup granulated white sugar: Balances the bitterness of the cocoa. Brown sugar can be used for extra moisture and a hint of caramel flavor.
1 tablespoon baking powder: Helps the muffins rise, creating a light texture.
1/4 teaspoon salt: Enhances the sweetness and helps balance flavors.
1 cup milk: Moistens the batter; feel free to use almond milk or oat milk for a dairy-free option.
2 eggs: Binds the ingredients and adds richness. Use flax eggs for a vegan substitute.
1 teaspoon vanilla extract: Adds warmth and depth. Pure vanilla extract is always recommended for the best flavor.
1/3 cup vegetable oil: Keeps the muffins tender. You can swap in melted coconut oil or unsweetened applesauce for a lighter option.
1 1/3 cups dark chocolate chunks: These chunks melt beautifully and contribute to the fudgy texture.
1 1/3 cups milk chocolate chunks: Adds sweetness to balance the dark chocolate and creates a delightful contrast.

Chocolate Ganache Filling:

90 g milk chocolate: The base for the ganache, adding creaminess and sweetness.
90 g dark chocolate: Creates a deeper chocolate flavor profile.
1/3 cup heavy cream: Essential for making the ganache smooth and luscious; use coconut cream for a dairy-free version.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with liners. To help with even baking, fill one empty muffin cup halfway with water. This trick keeps your oven moist, resulting in perfectly tender muffins.

Combine Dry Ingredients: In a large bowl, whisk together the 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. Gently toss in the 1 1/3 cups dark chocolate chunks and 1 1/3 cups milk chocolate chunks, reserving a handful for topping later.

Mix Wet Ingredients: In another bowl, whisk together 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and 1/3 cup vegetable oil until you have a smooth mixture. The addition of oil will keep your muffins extra moist.

Combine Wet and Dry: Carefully fold the wet ingredients into the dry mixture, stirring just until combined. Be cautious not to overmix, as this can lead to dense muffins. The batter should be thick and a bit lumpy.

Fill Muffin Cups: Divide the batter evenly among the 11 lined muffin cups, filling them about 3/4 of the way. Press your reserved chocolate chunks on top of each muffin. This not only looks appealing but also provides extra melty chocolate goodness.

Bake: Place the muffin tin in the preheated oven and bake for 25–28 minutes. Keep an eye on them, and perform a skewer test: if it comes out with a few moist crumbs, they’re done!

Cool Slightly: Let the muffins cool in the pan for 2–3 minutes, then carefully transfer them to a wire rack to cool completely. This cooling method ensures they don’t become soggy.

Cut Centers: Once the muffins are warm, use a sharp knife to cut a small hole in the center of each muffin and gently remove the core. This creates a perfect pocket for the ganache filling.

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

Fill Muffins: Using a piping bag or a spoon, generously fill the centers of each muffin with the rich ganache, allowing it to overflow slightly for that decadent effect. Let the ganache set before serving—if you can wait!

Storing & Reheating

To keep your Easy Double Chocolate Muffins fresh, store them at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them in a suitable container for up to one week. If you want to freeze them, wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. To refresh, pop them in the microwave for about 10-15 seconds or warm them in a 350°F oven for a few minutes—this will revive their soft texture and gooey ganache.

Chef’s Helpful Tips

Avoid overmixing the batter to ensure light and fluffy muffins.
Make sure your eggs and milk are at room temperature for an even blend.
Check for doneness with a toothpick inserted into the center—tastefully moist crumb is key!
Get creative by adding nuts or dried fruit for extra texture and flavor.
These muffins are perfect for freezing; simply thaw and enjoy for a quick treat!
Experiment with flavored extracts like almond or hazelnut for a twist on the classic taste.

These Easy Double Chocolate Muffins offer such a delightful combination of flavors and textures, you’ll want to share them with friends and family—and maybe keep a few for yourself! Not only do they satisfy a sweet tooth, but they also remind us of the joy that baking brings. Try them out, make them your own, and be prepared to enjoy the smiles they bring!

Recipe FAQs

Can I substitute the eggs?

Absolutely! If you want to make a vegan version, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg). Let it sit for a few minutes until it thickens.

How can I make these muffins gluten-free?

You can use a 1:1 gluten-free flour blend instead of all-purpose flour. Just make sure the blend contains xanthan gum or follow the blend’s specific guidelines for best results.

Can I use different types of chocolate for the ganache?

Definitely! Feel free to experiment with white chocolate, or a different percentage of cacao in your dark chocolate. Just remember that the ratio of chocolate to cream should remain the same to maintain a proper ganache consistency.

How do I know when the muffins are done baking?

You’ll know they’re done when the edges are golden brown, and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. This indicates they are perfectly baked and ready to enjoy!