Easy Double Chocolate Muffins are the kind of treat that makes your taste buds dance with delight. With a rich chocolate flavor and chunks of both milk and dark chocolate, these muffins are nothing short of heavenly. They boast a soft, moist crumb that practically melts in your mouth and an indulgent ganache filling that adds a luscious surprise. Perfect for breakfast, a snack, or a dessert, they’re incredibly satisfying and truly easy to make.

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 remember the first time I whipped up a batch of Easy Double Chocolate Muffins for a family gathering. The aroma of baking chocolate filled my kitchen, luring everyone in from the living room. Watching my loved ones take that first bite, their eyes lighting up with surprise and joy, is a memory I cherish. This recipe is a real crowd-pleaser; it’s one I’m excited to share with you today. You’re just a few simple steps away from making your kitchen smell divine and your heart feel full.

Why You’ll Love This Recipe

Simple & Quick: Prep time is only 20 minutes, with a total baking time of about 45 minutes.
Irresistible Flavor: The combination of milk and dark chocolate creates a luxurious, rich taste that chocolate lovers will adore.
Eye-Catching Appeal: These muffins look as good as they taste, making them perfect for serving at brunch or gifting.
Flexible Serving: Enjoy them warm for breakfast, as a midday snack, or even as a delightful dessert.
Diet-Friendly Options: Consider gluten-free flour substitutes if you need a gluten-free version.

Ingredients You’ll Need

1 1/2 cups plain flour, sifted: This forms the base of your muffins. For a gluten-free option, consider using a 1:1 gluten-free baking flour.
1/2 cup cocoa powder, sifted: This adds deep chocolate flavor. Dutch-processed cocoa will provide a richer taste.
3/4 cup granulated white sugar: Balances the bitterness of cocoa. You can substitute brown sugar for a moister muffin.
1 tablespoon baking powder: This leavening agent helps the muffins rise. Be sure it’s fresh for the best texture.
1/4 teaspoon salt: Enhances flavors. A pinch can also help balance sweetness.
1 cup milk: Use whole milk for richness, but low-fat works too. Non-dairy options, like almond or oat milk, can be used in a pinch.
2 eggs: They help bind the ingredients together. For a vegan option, flax eggs or applesauce can work as substitutes.
1 teaspoon vanilla extract: A must for flavor depth. Always opt for pure vanilla for the best taste.
1/3 cup vegetable oil: Keeps your muffins moist. You can also use melted coconut oil for a different flavor.
1 1/3 cups dark chocolate chunks: Adds richness and depth. Semi-sweet chips are a good alternative if you prefer sweetness.
1 1/3 cups milk chocolate chunks: This adds a creamy sweetness that balances the dark chocolate. Feel free to swap with more dark chocolate if you want a darker flavor.

For the chocolate ganache filling:

90 g milk chocolate: This creates a smooth and sweet filling. You can use semi-sweet if you prefer more intensity.
90 g dark chocolate: This adds richness to the ganache. Use a high-quality chocolate for the best flavor.
1/3 cup heavy cream: This is needed for a silky-smooth ganache. Coconut cream is a great dairy-free substitute.

How to Make Easy Double Chocolate Muffins

Prepare Oven and Pan: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with liners and fill one empty cup halfway with water to help keep the muffins moist during baking.

Combine Dry Ingredients: In a large bowl, whisk together 1 1/2 cups plain flour, 1/2 cup cocoa powder, 3/4 cup granulated white sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until thoroughly mixed. Toss in the 1 1/3 cups dark chocolate chunks and 1 1/3 cups milk chocolate chunks, reserving a few for topping the muffins later.

Mix Wet Ingredients: In another bowl, whisk 1 cup milk, 2 large eggs, 1 teaspoon vanilla extract, and 1/3 cup vegetable oil until the mixture is smooth and well combined.

Combine Wet and Dry: Fold the wet ingredients gently into the dry ingredients. Mix until just combined; be careful not to overmix, as this can make the muffins tough.

Fill Muffin Cups: Divide the batter evenly into your prepared muffin liners, filling each about 3/4 full. Press the reserved chocolate chunks into the tops of the batter for that extra chocolatey touch.

Bake: Slide the muffin tin into your preheated oven and bake for 25–28 minutes. They’re done when a skewer inserted in the center comes out with a few moist crumbs clinging to it.

Cool Slightly: Let the muffins cool in the pan for about 2–3 minutes before transferring them to a wire rack to cool completely.

Cut Centers: Once the muffins are warm but cool enough to handle, cut a small hole in the center of each muffin and carefully remove the core. This will create space for the luscious ganache.

Make Ganache: In a microwave-safe bowl, combine 90 g milk chocolate, 90 g dark chocolate, and 1/3 cup heavy cream. Microwave in 30-second bursts, stirring in between until the mixture is smooth and glossy.

Fill Muffins: Using a piping bag or a spoon, fill the hole in each muffin with the ganache, allowing it to slightly overflow for that decadent look. Let the ganache set before serving.

Storing & Reheating

Store these Easy Double Chocolate Muffins at room temperature for up to three days in an airtight container. If you want to keep them longer, they can be refrigerated for about a week. For freezing, wrap each muffin tightly in plastic wrap and then in aluminum foil. They will stay fresh for up to three months. To refresh, reheat them straight from the freezer in a 350°F (175°C) oven for about 10 minutes. Keep in mind that texture may change slightly after freezing, but a quick reheat restores their softness.

Chef’s Helpful Tips

Always sift your flour and cocoa; this ensures a light, airy muffin.
Check the freshness of your baking powder; expired powder will affect the rise.
If your muffins puff up significantly, they might have been overmixed; gently fold the batter.
Don’t skip the ganache filling—it’s the star of the show!
Muffins can be made ahead and stored for busy mornings or as wonderful homemade gifts.

These rich, gooey Easy Double Chocolate Muffins are perfect for any occasion. Their heavenly taste promises to bring joy to family gatherings or cozy tea times with friends. Don’t hesitate to experiment with different types of chocolate or add your favorite nuts or even fruit to the mix. Enjoy the process and indulge in every delightful bite!

Recipe FAQs

Can I make these muffins ahead of time?

Absolutely! You can bake the muffins and store them in an airtight container at room temperature for three days or freeze them for up to three months. Just reheat as needed for the best flavor and texture.

Can I use substitutions for the ingredients?

Yes, feel free to swap in gluten-free flour or non-dairy milk as needed. For eggs, flax eggs work well if you’re looking for a vegan option. Just remember that substitutions may slightly affect texture and flavor.

How do I know when the muffins are done baking?

The muffins are ready when a toothpick inserted in the center comes out with a few moist crumbs—this means they are perfectly baked and not overdone. They should also be fragrant and slightly springy to the touch.

Can I add mix-ins to the muffins?

Definitely! Feel free to enhance the muffins with chopped nuts, shredded coconut, or even a sprinkle of sea salt on top before baking. Just remember to adjust the overall chocolate chunks if you’re adding other mix-ins!