There’s something undeniably delightful about sinking your teeth into a fluffy, chocolatey muffin. These Easy Double Chocolate Muffins are an indulgent treat that turns a regular day into a special occasion. Rich and moist, each muffin is a heavenly combination of dark and milk chocolate chunks that will satisfy even the fiercest chocolate cravings. With a warm center oozing chocolate ganache, they transform a simple morning routine or afternoon snack into pure bliss.

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 whipped up these Easy Double Chocolate Muffins during a cozy weekend at home, and they instantly became a favorite. The aroma of baking chocolate wafting through the kitchen kindled joyous memories of sweet treats shared with loved ones. They’re the type of dessert that feels like a hug in muffin form—perfect for a family gathering, a school bake sale, or just a gratifying afternoon pick-me-up. Trust me, once you try them, you’ll be baking these often!

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in under an hour, with only 20 minutes of prep time!
Irresistible Flavor: With a double dose of chocolate, these muffins offer a rich, velvety taste that chocolate lovers will swoon over.
Eye-Catching Appeal: Perfectly domed tops sprinkled with chocolate make these muffins look as good as they taste.
Flexible Serving: Enjoy them as a breakfast treat, an afternoon snack, or even an after-dinner delight.
Diet-Friendly Options: You can experiment with vegan or gluten-free alternatives to cater to various dietary needs.

Ingredients You’ll Need

1 ½ cups plain flour: This forms the base of our muffins. Sifting it gives a lighter texture.
½ cup cocoa powder: Opt for unsweetened cocoa for a deep chocolate flavor. Dutch-processed cocoa can also be used for a smoother taste.
¾ cup granulated white sugar: Sweetens the muffins perfectly. You can substitute with coconut sugar for a more caramel-like flavor.
1 tablespoon baking powder: Helps the muffins rise. Ensure it’s fresh for the best lift.
¼ teaspoon salt: Enhances the chocolate flavor. A crucial component that balances sweetness.
1 cup milk: Whole milk adds moisture; however, almond or oat milk can serve as dairy-free options.
2 eggs: These provide richness and structure. For a vegan version, ground flaxseeds mixed with water can be a great alternative.
1 teaspoon vanilla extract: This adds warmth and complements the chocolate well. Always go for pure vanilla for the best flavor.
⅓ cup vegetable oil: Keeps the muffins moist; can be replaced with melted coconut oil for a tropical twist.
1 ⅓ cups dark chocolate chunks: Use semi-sweet or dark chocolate for an intense chocolate punch.
1 ⅓ cups milk chocolate chunks: Adds a nice contrast in sweetness and helps balance the darker chocolate.

For the ganache filling:

90 g milk chocolate: This will give the ganache a creamy texture. Use high-quality chocolate for the best result.
90 g dark chocolate: Integrates beautifully with the milk chocolate for a perfect ganache.
⅓ cup heavy cream: Essential for a glossy finish; half-and-half can be an acceptable substitute, but the ganache may be less rich.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. To maintain humidity in the oven, fill one empty cup halfway with water; this promotes even baking.

Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 ½ cups plain flour, ½ cup cocoa powder, ¾ cup granulated white sugar, 1 tablespoon baking powder, and ¼ teaspoon salt. For added fun, toss the chocolate chunks into the dry mixture now, reserving some for the top.

Mix Wet Ingredients: In a separate bowl, whisk together 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, and ⅓ cup vegetable oil until the mixture is smooth. This is where magic begins, bringing moisture and richness to your double chocolate muffins.

Combine Wet and Dry: Gently fold the wet ingredients into the dry, being careful not to overmix. It’s okay if a few flour streaks remain—this keeps your muffins tender and fluffy.

Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about three-quarters full. Don’t forget to press those reserved chocolate chunks on top for that extra dose of chocolatey goodness!

Bake: Place the muffin tray in the oven and bake for 25 to 28 minutes. They’re ready when the tops are puffed and a skewer inserted into the center comes out with just a few moist crumbs.

Cool Slightly: Let your muffins cool in the pan for 2 to 3 minutes, then carefully transfer them to a wire rack. They’ll also smell incredible during this step—take a moment to enjoy it!

Cut Centers: While the muffins are still warm, use a paring knife to lightly cut a small hole in the center of each muffin and carefully remove the core. This will create room for that luscious ganache.

Make Ganache: In a microwave-safe bowl, combine 90 g milk chocolate, 90 g dark chocolate, and ⅓ cup heavy cream. Microwave in 30-second intervals, stirring until the mixture is smooth and silky.

Fill Muffins: Using a piping bag or a spoon, fill each muffin center with ganache until it slightly overflows. Allow the ganache to set for a few minutes before indulging!

Storing & Reheating

Store your Easy Double Chocolate Muffins at room temperature in an airtight container for up to three days. They will remain delightful and chocolaty! For longer storage, refrigerate them for about a week or freeze your muffins for up to three months. When ready to enjoy, simply warm them in the microwave for about 10-15 seconds, revitalizing their soft texture while keeping that ganache deliciously gooey.

Chef’s Helpful Tips

Make sure your baking powder is fresh. If it’s old, your muffins might not rise well!
Use room temperature eggs; they’ll blend more easily into the batter and help achieve a better texture.
Avoid overmixing after adding the wet ingredients. This could lead to dense muffins instead of fluffy ones.
If you find your muffins too sweet, try reducing the sugar slightly, especially if you’re using sweet chocolate chunks.
Make them ahead! You can prepare the batter, store it in the fridge overnight, and bake fresh muffins in the morning.

These Easy Double Chocolate Muffins promise to fill your kitchen with mouthwatering aromas and your heart with happiness. Each bite exudes warmth, comfort, and undeniable love for chocolate—it’s a simple yet profound combination. Feel free to play with different flavors or add your touch to create a family favorite. Share these with friends, or savor them all alone; either way, there’s no wrong way to enjoy these chocolaty delights.

Recipe FAQs

How do I know when my muffins are done baking?

You can check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, your muffins are perfect! They should also be slightly domed and spring back when gently pressed.

Can I make these muffins gluten-free?

Absolutely! You can substitute the plain flour with a gluten-free all-purpose flour blend. Just ensure your baking powder is also gluten-free, and you’ll have a delicious, gluten-free muffin to love.

What’s the best way to freeze my muffins?

To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe zip-top bag. Label with the date and they’ll stay fresh for up to three months. When you’re ready to eat, let them thaw at room temperature or warm them in the microwave.

Can I add other ingredients, like nuts or fruits?

Yes! Feel free to add a handful of chopped nuts, like walnuts or pecans, for some crunch. You could also mix in dried fruit like cherries or cranberries, but keep in mind that this will alter the chocolate flavor. Just make sure not to overwhelm the double chocolate base!

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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 muffins 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Easy Double Chocolate Muffins are a delicious treat featuring rich dark and milk chocolate chunks. Perfect for satisfying your sweet tooth with minimal prep time!

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, filling one empty cup halfway with water.
In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, then toss in the chocolate chunks, reserving some for topping.
In another bowl, whisk together milk, eggs, vanilla extract, and vegetable oil until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing.
Spoon the batter evenly into the muffin liners, filling them 3/4 full, and top with the reserved chocolate chunks.
Bake for 25–28 minutes or until a skewer inserted comes out with moist crumbs.
After baking, allow the muffins to cool 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 milk chocolate, dark chocolate, and heavy cream in 30-second intervals, stirring until smooth.
Fill the muffin centers with the ganache until it slightly overflows. Allow it to set before serving.