Double Chocolate Muffins

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Tender and filled with lots of chocolate flavor, these double chocolate muffins have a ganache core for even more chocolate goodness!

If you spent any time on social media during the past few weeks, you probably have seen one topic dominating the conversation: chocolate muffins.

After a few simple TikTok videos, much of the world became obsessed with finding and eating these muffins. And I was right along with them.

I’ve been testing batch after batch of chocolate muffins to get just the right moist texture and flavor, and I’m so happy with the recipe I’m sharing with you!

The original muffin comes from a large food service company, but my homemade version skips the added fillers and preservatives that are needed for shipping and storage, so the chocolate flavor really shines!

I included the ganache filling too, to make the muffins extra gooey. It’s easier to fill the muffins than you might think!

If you’re a chocolate fan, you’ll want to fire up the oven for these double chocolate muffins ASAP!

Ingredients for double chocolate muffins

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Dutch-process cocoa powder – You’ll get the best chocolate flavor from this kind of cocoa powder. I tested the recipe with a standard grocery store cocoa powder, and it just wasn’t as good! Learn more about cocoa powder.
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Chocolate chunks – You can swap in chocolate chips if you like.
• Milk – 2% or whole milk will work here. I did not test this recipe using a milk alternative.
• Vegetable oil – Oil creates a moister muffin than butter.
• Eggs
• Sour cream – Plain Greek yogurt can also be used.
• Vanilla extract
• Cider vinegar – Adding vinegar to baked goods helps with the rise, as it reacts with the baking soda. Only a little is used, so don’t worry about tasting it in the muffin!
• Instant espresso – Coffee boosts the chocolate flavor. The espresso is dissolved in a little water before adding to the batter.
• Semi-sweet chocolate chips – For the ganache
• Heavy cream – For the ganache

How to make this recipe

Line a muffin pan with 12 paper cups. If you have two 12-cup pans, stagger the muffin cups between them. 

In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to break up any clumps of brown sugar or cocoa. Stir in 1 cup of the chocolate chunks, reserving the rest.

In another bowl, whisk together the milk, vegetable oil, eggs, sour cream, vanilla and vinegar. Dissolve the instant espresso in the hot water, then whisk it into the milk mixture.

Pour the wet ingredients into the dry and use a rubber spatula to stir together until no dry bits remain. Do not overmix!

Let the batter rest for 20-30 minutes. Meanwhile, turn the oven to 375°F / 190°C to preheat.

Once the oven is ready and batter has rested, divide the batter equally among the 12 muffin cups. I use a large cookie scoop for this to make things easier. The muffin cups will be very full, don’t be shy!

Sprinkle the reserved chocolate chunks on top of the muffin batter.

Bake the muffins for 15 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Let the muffins cool for a few minutes in the pan before transferring to a wire rack to cool further.

If you are making the ganache, add the chocolate chips to a microwave-safe bowl and pour the heavy cream over the top. 

Microwave for 30 seconds, then stir well. Microwave another 30 seconds, then remove and stir well to completely melt the chocolate.

Fit a piping bag or resealable plastic bag into a cup with the sides hanging over the edge of the cup. This will make it easier to fill. 

Pour the ganache into the bag. Unfold the sides, remove from the cup, and twist the end just above the ganache to close (or use a clip).

Use a smoothie or boba straw, or a piping tip, to remove a bit out of the center of each muffin. I like a boba straw because it does not remove too much muffin.

Cut the tip from the piping bag and pipe ganache into each muffin, filling all the way to the top. If you have extra ganache, you can pipe a bit more on top of the center of the muffin.

Let cool and serve.

Tips for the best muffins

If you are able, bake the muffins only in every other muffin cup. A 24-cup muffin pan works perfectly for this! If you only have 12-cup muffin pans, you will need to divide the batter and bake in multiple batches. Leaving space between the muffins will help them bake evenly and rise higher.

A slightly higher temperature also helps with the initial rise for the muffins. Instead of baking at a high temperature and then lowering, I bake 25 degrees higher for the entire time.

Let the batter rest for about 30 minutes before scooping and baking. This will help the gluten develop and result in a fluffier, moister muffin!

Storage tips

These double chocolate muffins will keep at room temperature for up to 3 days. Store them in an airtight container to prevent drying.

You can also freeze these muffins! After they’ve cooled completely, transfer to a freezer bag. I like to use quart-size bags and put 4 muffins in each. 

Remove any extra air and seal the bag, then store in the freezer. 

Thaw the muffins at room temperature or pop into the microwave, direct from the freezer, for 20-30 seconds. Get more tips on storing muffins.

The muffins can be frozen with the ganache centers, but make sure you do microwave to thaw to make sure they are gooey!

These muffins are absolutely loaded with chocolate. They’re a chocolate lover’s dream come true!