Introduction

These easy double chocolate muffins are a chocolate lover’s dream, packed with rich dark and milk chocolate chunks and a luscious ganache filling. Perfect for breakfast or a cozy snack, they combine moist texture with intense cocoa flavor.

The image shows several rich, dark chocolate muffins in white paper liners arranged close together on a wooden surface, each muffin topped with a glossy, slightly melted layer of smooth chocolate. The muffins have a textured surface with small cracks, revealing a moist interior, and bits of chocolate chunks embedded in the batter add extra detail. The warm lighting enhances the deep brown tones and highlights the shiny chocolate topping, creating a cozy and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
For the Chocolate Ganache Filling:
90 g milk chocolate
90 g dark chocolate
1/3 cup heavy cream

Instructions

Step 1: Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners and fill one empty cup halfway with water to keep muffins moist.
Step 2: In a large bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and salt. Toss in the dark and milk chocolate chunks, reserving some for topping the muffins.
Step 3: In a separate bowl, whisk the milk, eggs, vanilla extract, and vegetable oil until smooth and combined.
Step 4: Gently fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to keep muffins tender.
Step 5: Divide the batter evenly into 11 muffin liners, filling each about three-quarters full. Press the reserved chocolate chunks on top of each muffin.
Step 6: Bake the muffins for 25 to 28 minutes, or until a skewer inserted comes out with moist crumbs.
Step 7: Let the muffins cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool slightly before filling.
Step 8: Carefully cut a small hole out of the center of each warm muffin and remove the core to make space for the filling.
Step 9: To make the ganache, microwave the milk chocolate, dark chocolate, and heavy cream in 30-second bursts, stirring between each until smooth and glossy.
Step 10: Pipe the warm ganache into the muffin centers until slightly overflowing. Let the ganache set before serving.

Tips & Variations

Use room temperature eggs and milk for better batter consistency.
Swap vegetable oil for melted butter for a richer flavor.
Try white chocolate chunks instead of milk chocolate for extra contrast.
If you prefer, fill the muffins with peanut butter or caramel instead of ganache.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave for 15–20 seconds before serving to soften the ganache filling.

How to Serve

A close-up view of seven rich dark chocolate muffins arranged closely together on a wooden surface. Each muffin is wrapped in a white paper liner showing textured and slightly cracked tops. On each muffin, there are glossy melted chocolate chunks placed unevenly, adding a shiny, smooth layer on top of the rough and crumbly dark brown muffin surface. The lighting highlights the moist texture and the melted chocolate's glossy shine clearly. The scene is warm and inviting, emphasizing the deep brown hues with a slight matte finish on the muffins and a contrast of smooth chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the plain flour with a gluten-free all-purpose baking flour blend. Make sure the blend contains xanthan gum for best results.

Can I prepare the ganache filling ahead of time?

Absolutely. You can make the ganache earlier and store it in the refrigerator. Warm it gently before piping into the muffins to ensure it is fluid enough to fill the centers smoothly.