Double Chocolate Muffins

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Double Chocolate Muffins

Ultra-Moist Muffins Loaded with Rich Cocoa and Melted Chocolate Chunks

These double chocolate muffins are everything a true chocolate lover could want: deeply chocolatey, incredibly moist, and baked with beautifully domed, crunchy tops. The combination of cocoa powder, rich Greek yogurt, and generous chunks of dark chocolate creates a bakery-style muffin that feels indulgent yet simple enough to make at home.

Whether you prepare them as large café-style muffins or as smaller cupcakes, this recipe produces a wonderfully tender crumb with pockets of melty chocolate in every bite. A smooth chocolate ganache filling takes them to the next level, making each muffin irresistibly decadent.

Ingredients

Wet Ingredients

  • 2 large eggs
  • 180 g Greek yogurt
  • 120 ml whole milk
  • 1 ½ teaspoons vanilla extract
  • 120 ml vegetable oil

Dry Ingredients

  • 210 g plain flour (1 ¾ cups)
  • 200 g caster sugar (1 cup)
  • 60 g cocoa powder (½ cup)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ¾ teaspoon salt
  • 250 g dark chocolate chunks (reserve some for topping)

Ganache Filling

  • 50 g dark chocolate chips (around 54%)
  • 25 g double cream
  • 25 g cold butter

Instructions

1. Prepare the Muffin Batter

Begin by preheating your oven to 220°C. This initial high temperature helps create tall, beautifully domed muffin tops.

In a large mixing bowl, sift together the flour, cocoa powder, caster sugar, baking powder, bicarbonate of soda, and salt. Sifting ensures the dry ingredients are evenly mixed, lump-free, and aerated, which results in a softer and lighter muffin texture. Whisk the dry ingredients gently and set aside.

In a separate bowl, whisk together the eggs, Greek yogurt, whole milk, vegetable oil, and vanilla extract. The Greek yogurt adds moisture, richness, and a slight tang that enhances the chocolate flavor while keeping the muffins soft.

Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold the mixture together slowly until just combined. The batter should be thick, smooth, and glossy. Avoid overmixing to prevent dense muffins.

2. Add the Chocolate

Stir in the chopped dark chocolate, reserving some pieces to sprinkle on top before baking. Using chocolate chunks from a bar rather than small chips gives you larger, molten pockets throughout the muffin — a key feature of this recipe.

3. Fill the Muffin Pan

Line a 12-hole muffin tin with paper liners. This recipe makes 6 large muffins or 12 standard-sized cupcakes, depending on how generously you fill each cup.

Spoon the batter into the liners, filling them all the way to the top. This full fill creates tall muffin tops once baked. Scatter the reserved chocolate chunks over each portion of batter.

4. Bake

Place the tin in the oven and bake at 220°C for 5 minutes. After this initial rise, reduce the temperature to 170°C and continue baking for 15 minutes.
The muffins are ready when a skewer inserted into the center comes out with a few moist crumbs, but no wet batter.

Transfer the muffins to a cooling rack and allow them to cool completely.

5. Prepare the Ganache Filling

While the muffins cool, prepare the ganache.

In a small heatproof bowl, combine the dark chocolate chips, double cream, and cold butter. Microwave in 30-second intervals, stirring well after each session, until the mixture becomes smooth, glossy, and fully melted. Let the ganache cool slightly, then transfer it to a piping bag.

6. Fill the Muffins

Once cooled, poke a hole in the center of each muffin using the back of a spoon or a piping tip. Do not go all the way to the bottom — you want a small cavity that will hold the ganache without leaking.

Pipe the cooled ganache generously into each hole, allowing it to settle into the center of the muffin.

Serve immediately or store in an airtight container for an indulgent treat any time of day.

 

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