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Easy Double Chocolate Muffins Recipe

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4.5 from 62 reviews

These Easy Double Chocolate Muffins are a delightful treat combining rich cocoa, chunks of dark and milk chocolate, and a luscious chocolate ganache filling. Perfectly moist and fluffy, these muffins are an indulgent dessert or a special breakfast treat that chocolate lovers will adore.

Ingredients

Scale

Muffin Batter

  • 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

Chocolate Ganache Filling

  • 90 g milk chocolate
  • 90 g dark chocolate
  • 1/3 cup heavy cream

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners and fill one empty muffin cup halfway with water to maintain moisture during baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted plain flour, cocoa powder, granulated sugar, baking powder, and salt. Toss the dark and milk chocolate chunks into this mixture, reserving some chunks for topping the muffins later.
  3. Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, vanilla extract, and vegetable oil together until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold them together just until combined. Be careful not to overmix to keep the muffins tender.
  5. Fill Muffin Cups: Evenly divide the batter into 11 lined muffin cups, filling each about three-quarters full. Press the reserved chocolate chunks on top of each muffin for a decorative finish.
  6. Bake: Place the muffin tin in the preheated oven and bake for 25 to 28 minutes, or until a skewer inserted into the muffins comes out with moist crumbs but not wet batter.
  7. Cool Slightly: Allow the muffins to cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool further.
  8. Cut Centers: While the muffins are still warm, carefully cut out a small hole in the center of each muffin and remove the core to create space for the ganache filling.
  9. Make Ganache: Combine the milk chocolate, dark chocolate, and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
  10. Fill Muffins: Using a piping bag or spoon, fill the hollow centers of the muffins with the warm ganache until it slightly overflows. Allow the ganache to set before serving for a rich, decadent finish.

Notes

  • To keep the muffins moist, do not overmix the batter.
  • Filling the empty muffin cup with water during baking helps maintain oven moisture.
  • You can store leftover muffins in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, substitute milk and heavy cream with plant-based alternatives and use dairy-free chocolate.
  • Ensure the muffins are cool enough before cutting centers to prevent crumbling.

Keywords: double chocolate muffins, chocolate ganache muffins, easy chocolate muffins, baked chocolate muffins, chocolate chunk muffins, homemade muffins

Find it online: https://chefmilacook.com/easy-double-chocolate-muffins-recipe/