Description

These Easy Double Chocolate Muffins are a delightful treat, made with rich dark and milk chocolate chunks, perfect for a cozy morning or afternoon snack.

Ingredients

Scale

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

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Instructions

Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with liners. Fill one empty cup halfway with water.
Whisk together the flour, cocoa powder, sugar, baking powder, and salt. Toss in the chocolate chunks, saving some for topping.
In another bowl, whisk the milk, eggs, vanilla, and oil until smooth.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Divide the muffin batter evenly into the liners, filling them 3/4 full. Press the reserved chocolate chunks on top.
Bake for 25–28 minutes, or until a skewer inserted comes out with moist crumbs.
Allow the muffins to cool in the pan for 2–3 minutes, then transfer them to a wire rack.
Once slightly cooled, cut a small hole in the center of each muffin and remove the core.
In a microwave, heat the chocolates and cream in 30-second intervals, stirring until smooth to create the ganache.
Pipe the ganache into the muffin centers until slightly overflowing. Let it set before serving.

Notes

You can substitute the chocolate chunks for other varieties of chocolate if desired.
Ensure not to overmix the batter; a few lumps are fine for a fluffy texture.
For a richer flavor, add a pinch of espresso powder when mixing dry ingredients.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg