Easy Double Chocolate Muffins

Double Chocolate Muffins are the ultimate indulgent treat featuring intensely rich chocolate batter studded with dark and milk chocolate chunks, then filled with silky chocolate ganache for an irresistible molten center that oozes out with every bite. These bakery-style double chocolate muffins deliver chocolate lovers’ dream breakfast or dessert—cocoa powder creates deep chocolate flavor in the tender crumb, generous chocolate chunks provide melty pockets throughout, and the surprise ganache center adds luxurious richness that elevates these from ordinary muffins to extraordinary indulgence. The combination of dark and milk chocolate creates complex flavor with both sophisticated depth and creamy sweetness.

Whether you’re preparing special breakfast treats, after-school snacks, desserts for chocolate lovers, or simply craving maximum chocolate in muffin form, this recipe delivers bakery-quality results. They yield 11 large, impressive muffins that stay wonderfully moist for days and can be made ahead for convenient entertaining or meal prep.

Why You’ll Love This Double Chocolate Muffins Recipe

These double chocolate muffins prove that homemade truly surpasses store-bought when it comes to chocolate intensity and quality. The combination of cocoa powder, dark chocolate chunks, and milk chocolate chunks creates layers of chocolate flavor that satisfy even the most devoted chocolate enthusiasts. The cocoa powder provides the base chocolate flavor and deep color, while the chocolate chunks create melty pockets of pure chocolate bliss.

The ganache filling is what transforms these from excellent muffins into extraordinary ones. Cutting a small hole in the center of each warm muffin and filling it with silky chocolate ganache creates a molten center that surprises and delights. When you break open a muffin, the ganache oozes out, creating an experience similar to lava cakes but in convenient muffin form.

The texture is perfectly tender and moist thanks to the combination of milk and oil in the batter. Unlike some muffins that dry out quickly, these stay wonderfully soft for several days due to the moisture from oil and the richness from chocolate. The tops develop slight crispness while the interiors remain fluffy and cake-like—the ideal muffin texture.

Ingredients for Double Chocolate Muffins

Muffin Batter

• 185g (1½ cups) plain flour, sifted – Creates tender structure
• 40g (½ cup) cocoa powder, sifted – Provides deep chocolate flavor and color
• 150g (¾ cup) granulated white sugar – Sweetens and creates tender crumb
• 1 tablespoon baking powder – Provides lift and fluffy texture
• ¼ teaspoon salt – Enhances chocolate flavor
• 240g (1 cup) milk – Adds moisture
• 2 eggs – Binds ingredients and adds richness
• 1 teaspoon vanilla extract – Enhances chocolate flavor
• 70g (⅓ cup) vegetable oil – Creates moist, tender texture
• 200g (1⅓ cups) dark chocolate chunks – Provides sophisticated chocolate flavor
• 200g (1⅓ cups) milk chocolate chunks – Adds creamy sweetness

Chocolate Ganache Filling

• 90g milk chocolate – Creates creamy ganache
• 90g dark chocolate – Adds depth to ganache
• 80g (⅓ cup) heavy cream – Makes ganache silky and pourable

Ingredient Notes

Cocoa Powder Choice: Dutch-processed cocoa powder creates significantly richer taste and darker color than regular cocoa powder, providing better overall flavor. However, regular cocoa powder works perfectly fine if that’s what you have available.

Sifting Matters: Sifting both flour and cocoa powder removes lumps and aerates them, creating lighter, fluffier muffins. Don’t skip this step—it takes only a moment but makes noticeable difference in texture.

Chocolate Quality: Use good-quality chocolate chunks or chop chocolate bars rather than using chocolate chips. Chunks melt better and create those desirable melty pockets. The combination of dark and milk chocolate provides complexity, but you can use all of one type if preferred.

Oil vs Butter: Vegetable oil creates moister muffins that stay soft longer than butter-based muffins. You can substitute melted butter or melted coconut oil if desired, but oil produces superior texture.

Milk Options: Any milk works—whole, 2%, skim, or non-dairy alternatives like almond, oat, or soy milk all produce excellent results.

Heavy Cream for Ganache: Heavy whipping cream with higher fat content creates the smoothest, silkiest ganache. Half-and-half can substitute but won’t be quite as rich.

Step-by-Step Instructions

Step 1 – Prepare Oven and Pan

Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper muffin liners. Since this recipe makes 11 muffins, you’ll have one empty cup—fill it halfway with water to ensure even heat distribution during baking.

Step 2 – Combine Dry Ingredients

In a large mixing bowl, whisk together the sifted plain flour, sifted cocoa powder, granulated sugar, baking powder, and salt until evenly distributed. Add both the dark chocolate chunks and milk chocolate chunks to the dry mixture, tossing to coat them in flour (this prevents them from sinking to the bottom during baking). Reserve a handful of chocolate chunks to top each muffin before baking. Set this bowl aside.

Step 3 – Mix Wet Ingredients

In a medium mixing bowl, whisk together the milk, eggs, vanilla extract, and vegetable oil until completely combined and smooth. The mixture should be uniform with no visible streaks of egg.

Step 4 – Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixtures together using broad strokes. Mix only until the ingredients are just combined and you no longer see dry flour streaks. The batter will look slightly lumpy—this is correct. Overmixing creates tough, dense muffins rather than light, fluffy ones, so stop mixing the moment the batter looks uniform.

Step 5 – Fill and Top Muffins

Using a large spoon or ice cream scoop, divide the batter evenly among the 11 muffin liners, filling each about ¾ full. Press several reserved chocolate chunks into the top of each muffin, pushing them slightly into the batter so they’re partially visible. These create beautiful, bakery-style topped muffins.

Step 6 – Bake Until Done

Bake in the preheated 175°C oven for 25-28 minutes, checking at 25 minutes. The muffins are done when a skewer or toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). The tops should look set and spring back lightly when touched.

Step 7 – Cool Briefly

Remove the muffin tin from the oven and let the muffins cool in the pan for just 2-3 minutes. Transfer muffins to a wire cooling rack to cool for another 5-10 minutes until they’re warm but not hot. Don’t let them cool completely in the pan as they’ll continue cooking from residual heat.

Step 8 – Cut Holes for Ganache

While muffins are still warm (but cool enough to handle safely), use a small sharp knife to carefully cut a small cylindrical hole in the center of each muffin, about 1 inch deep and ¾ inch wide. Remove the cut piece of muffin and set aside (snack on these or save for another use).

Step 9 – Make Chocolate Ganache

In a small microwave-safe bowl, combine the milk chocolate, dark chocolate, and heavy cream. Microwave in 30-second bursts, stirring thoroughly between each burst, until the chocolate is completely melted and the mixture is smooth and glossy. This typically takes 1-2 minutes total. Stir well after the final heating to ensure the ganache is completely smooth.

Step 10 – Fill with Ganache

Transfer the warm ganache to a piping bag or a ziplock bag with a small corner snipped off. Working with one muffin at a time, carefully insert the piping bag tip into the hole and squeeze ganache into the center until it begins oozing out of the top and pooling slightly. Repeat with all muffins. The ganache will set as it cools but will remain soft and fudgy inside.

Pro Tips for Success

Don’t Overmix the Batter: This is the most common muffin mistake. Mix only until ingredients are just combined—lumpy batter is correct. Overmixing develops gluten and creates tough, chewy muffins instead of tender, fluffy ones.

Cool Slightly Before Filling: If muffins are too hot, the ganache will be too runny and won’t set properly. Wait until they’re warm but not piping hot before cutting holes and filling.

Fill Generously: Don’t be shy with the ganache—fill each hole until it’s oozing out the top for that impressive molten center effect.

Remove from Pan Promptly: Don’t leave muffins to cool completely in the pan. The residual heat continues cooking them and can make bottoms tough. Transfer to a wire rack after 2-3 minutes.

Use Fresh Baking Powder: Old baking powder loses potency and won’t provide proper lift. If your baking powder is more than 6 months old, test it by adding a teaspoon to hot water—it should bubble vigorously.

Room Temperature Ingredients: Eggs and milk at room temperature mix more evenly and create better texture than cold ingredients straight from the refrigerator.

Flavor Variations

White Chocolate Raspberry Muffins: Replace half the chocolate chunks with white chocolate and fold in ½ cup fresh or frozen raspberries for fruity twist.

Peanut Butter Chocolate Muffins: Swirl 2 tablespoons peanut butter into the batter and top with peanut butter cups, similar to our peanut butter Nutella cookies.

Mint Chocolate Muffins: Add ½ teaspoon peppermint extract to batter and use mint chocolate chunks for refreshing variation.

Espresso Chocolate Muffins: Add 2 teaspoons instant espresso powder to dry ingredients for intense mocha flavor.

Orange Chocolate Muffins: Add 1 tablespoon orange zest to batter and use dark chocolate exclusively for sophisticated combination.

Serving Suggestions

Serve Double Chocolate Muffins warm for breakfast with coffee or cold milk for the ultimate chocolate indulgence. They make impressive brunch treats alongside fresh fruit and yogurt parfaits. The ganache center is especially delicious when muffins are slightly warm, as the filling becomes more liquid and oozes dramatically.

Package them individually in clear cellophane bags for bake sale treats, school lunches, or homemade gifts. They also make wonderful desserts served warm with vanilla ice cream or whipped cream for chocolate lava cake-style presentation. Arrange them on platters for potlucks, parties, or holiday gatherings alongside our gingerbread bars and giant cookie cake.

For special occasions, dust cooled muffins with powdered sugar or drizzle with additional melted chocolate for bakery-style presentation.

Storage and Freezing Instructions

Room Temperature: Store unfilled muffins in airtight containers at room temperature for up to 3 days. The ganache-filled muffins are best stored in the refrigerator.

Refrigerator Storage: Store ganache-filled muffins in airtight containers in the refrigerator for up to 5 days. Bring to room temperature or warm briefly in the microwave (10-15 seconds) before serving to soften the ganache.

Freezing Unfilled Muffins: Freeze baked, cooled, unfilled muffins in airtight containers or freezer bags for up to 3 months. Thaw at room temperature, then fill with fresh ganache before serving.

Freezing Filled Muffins: Ganache-filled muffins can be frozen but the texture of the ganache changes slightly upon thawing. If freezing filled muffins, wrap individually and freeze up to 2 months. Thaw in refrigerator overnight.

Reheating: Warm refrigerated muffins in the microwave for 15-20 seconds to soften the ganache and restore that fresh-baked warmth.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	530
Protein	8g
Carbohydrates	58g
Fat	31g
Fiber	6g
Sodium	198mg

Based on 11 servings (1 muffin each). Nutritional values are approximate.

FAQ About Double Chocolate Muffins

Can I make these without the ganache filling?

Absolutely! The muffins are delicious on their own without ganache. Simply skip steps 7-10 and enjoy them as regular double chocolate chunk muffins. They’ll still be incredibly chocolatey and satisfying.

Why are my muffins dense instead of fluffy?

Dense muffins typically result from overmixing the batter, which develops too much gluten. Mix only until ingredients are just combined—the batter should look lumpy. Also ensure your baking powder is fresh and hasn’t expired.

Can I use chocolate chips instead of chocolate chunks?

Yes, chocolate chips work fine, though chunks create better melty pockets and more dramatic chocolate distribution. If using chips, toss them in a little flour before adding to prevent sinking to the bottom.

How do I prevent the chocolate from sinking?

Tossing the chocolate chunks in the flour mixture before adding wet ingredients coats them and helps suspend them throughout the batter. Also, avoid overmixing, which can cause heavy items to sink.

Final Thoughts

Double Chocolate Muffins deliver pure chocolate indulgence in convenient, portable form that satisfies cravings for maximum chocolate flavor. The combination of cocoa powder, generous chocolate chunks, and silky ganache filling creates layers of chocolate richness that chocolate lovers dream about. Whether you’re treating yourself to luxurious breakfast, preparing impressive brunch offerings, or creating special desserts for celebrations, these bakery-quality muffins prove that homemade chocolate treats truly are worth the effort—especially when ganache oozes from the center with every delicious bite.

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