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
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.
Notes
The muffins can be stored in an airtight container for up to 3 days.
For a richer flavor, let the ganache cool slightly before filling the muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg