Double Chocolate Muffins

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Double Chocolate Muffins

Moist, Cakey, and Packed with Rich Chocolate Flavor

These Double Chocolate Muffins are every chocolate lover’s dream — soft and moist on the inside, yet topped with a lightly crisp, bakery-style crust. Each bite is loaded with melted chocolate chunks, and the creamy ganache filling takes them to the next level of indulgence. Whether you’re baking for a special brunch, a cozy weekend treat, or just to satisfy a serious chocolate craving, this recipe is guaranteed to impress.

Why You’ll Love These Muffins

  • Intensely chocolatey – rich cocoa and melted chunks in every bite.
  • Perfect texture – soft and fluffy with a slightly crisp top.
  • Easy to make – no mixer required, just two bowls and a whisk.
  • Extra indulgent – filled with a silky chocolate ganache center.

Ingredients

For the Muffins:

  • 2 large eggs
  • 180 g Greek yogurt (about ¾ cup)
  • 120 ml whole milk (½ cup)
  • 1½ tsp vanilla extract
  • 120 ml vegetable oil (½ cup)
  • 210 g plain flour (1¾ cups)
  • 200 g caster sugar (1 cup)
  • 60 g unsweetened cocoa powder (½ cup)
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 250 g dark chocolate chunks (about 9 oz, reserve some for topping)

For the Ganache Filling:

  • 50 g dark chocolate chips (about ¼ cup, 54%)
  • 25 g double cream (2 tbsp)
  • 25 g cold butter (2 tbsp)

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 220°C (425°F). Line a 12-hole muffin tin with paper liners. This recipe makes 6 large bakery-style muffins or 12 standard muffins.

2. Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Lightly whisk to combine, ensuring the ingredients are evenly distributed.

3. Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, Greek yogurt, milk, vegetable oil, and vanilla extract until smooth and well-blended. The yogurt adds richness and a subtle tang that keeps the muffins extra moist.

4. Make the Batter

Pour the wet mixture into the dry ingredients. Using a spatula, gently fold everything together until no streaks of flour remain. Avoid overmixing — the batter should be thick and slightly lumpy.

5. Add the Chocolate Chunks

Fold in the chopped dark chocolate, reserving a handful to sprinkle on top. The larger chocolate chunks will melt beautifully into the muffin centers for that gooey texture everyone loves.

6. Fill and Bake

Divide the batter evenly among the muffin cups, filling each nearly to the top. Sprinkle the reserved chocolate chunks over each muffin.
Bake at 220°C (425°F) for 5 minutes, then reduce the temperature to 170°C (340°F) and continue baking for another 15 minutes.

The initial high temperature helps the muffins rise quickly for tall, rounded tops.

7. Check for Doneness

Insert a skewer or toothpick into the center — it should come out with a few moist crumbs (not wet batter). Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.

Make the Ganache Filling

In a heatproof bowl, combine dark chocolate, double cream, and cold butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Let the ganache cool until thickened slightly.

Transfer to a piping bag. Once the muffins are cool enough to handle, use the tip of a knife or the back of a wooden spoon to poke a small hole into the center of each. Pipe the ganache into the holes until filled.

Serving Suggestions

Serve these muffins slightly warm for an irresistible molten-chocolate experience, or at room temperature for a fudgy, dense bite. Pair with a glass of milk, a cup of espresso, or your favorite hot chocolate for the ultimate comfort treat.

Storage Tips

  • Room temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep for up to 5 days; warm before serving for best texture.
  • Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds before enjoying.

 

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