The Best Double Chocolate Muffins – Rich, Fudgy, and Irresistible!

Sharing is caring!

If you’re a chocolate lover, you’re in for a treat! These double chocolate muffins are the perfect combination of moist, rich, and intensely chocolatey with a gooey center that will leave you craving more. Whether you enjoy them warm with a glass of milk or as a decadent breakfast treat, this recipe is sure to become a household favorite.

In this post, we’ll cover everything you need to know about making the ultimate double chocolate muffins, including step-by-step instructions, pro tips, variations, storage tips, and more to ensure you get bakery-style results every time!

Why You’ll Love These Double Chocolate Muffins

• Super Moist & Rich – Thanks to Greek yogurt, olive oil, and milk, these muffins stay soft and tender.
• Loaded with Chocolate – They contain chopped milk chocolate and chocolate ganache, making them extra indulgent.
• Easy to Make – No complicated techniques or equipment needed—just mix, bake, and enjoy!
• Perfect for Any Occasion – Enjoy them for breakfast, snacks, or dessert.
• Customizable – Add nuts, caramel, or a sprinkle of sea salt for a gourmet twist.

Ingredients for the Best Double Chocolate Muffins

Main Ingredients:

• 2 cups All-Purpose Flour – The base that provides structure.
• 1 cup Granulated Cane Sugar – Adds sweetness and helps keep the muffins moist.
• 3/4 cup Cocoa Powder – For a deep, rich chocolate flavor.
• 1 tsp Baking Soda – Helps the muffins rise and creates a light texture.
• 1/2 tsp Fine Sea Salt – Balances the sweetness and enhances the chocolate flavor.
• 2 cups Chopped Milk Chocolate (or semisweet) – Adds melty chocolate goodness throughout the muffins.
• 2 Large Eggs + 1 Egg Yolk – Adds richness and helps bind the ingredients.
• 3/4 cup Plain Greek Yogurt – Adds moisture and a slight tang.
• 1/3 cup Olive Oil – Ensures a soft, tender crumb.
• 3/4 cup Whole Milk – Keeps the muffins light and fluffy.
• 2 tsp Vanilla Extract – Enhances the overall flavor.

For the Ganache Filling:

• 1/2 cup Chocolate Ganache – For a gooey, decadent center.
• 1/4 cup Heavy Cream – Makes the ganache silky and smooth.
• 2 oz Semisweet Chocolate, finely chopped – Melts into the ganache for extra richness.

Step-by-Step Instructions for Double Chocolate Muffins

Step 1: Prep the Oven & Muffin Tin

1. Preheat your oven to 425°F (218°C).
2. Line a 6-count jumbo muffin tin (or a 12-count regular muffin tin) with parchment liners.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined.
2. Reserve 1/2 cup of the chopped chocolate for topping the muffins later.

Step 3: Prepare the Wet Ingredients

1. Make a well in the center of the dry ingredients.
2. Add the eggs, egg yolk, yogurt, olive oil, milk, and vanilla extract.
3. Whisk the wet ingredients in the center until the eggs are beaten.
4. Switch to a spatula and gently fold the wet and dry ingredients together just until combined (do not overmix!).

Step 4: Fold in the Chocolate & Fill Muffin Liners

1. Gently fold in the chopped chocolate.
2. If the batter seems too thick, add an extra 1/4 cup of milk.
3. Use a large ice cream scoop to divide the batter evenly between the muffin liners.
4. Sprinkle the reserved chopped chocolate on top of each muffin.

Step 5: Bake the Muffins

1. Bake at 425°F for 5 minutes, then—without opening the oven—reduce the temperature to 350°F (177°C) and continue baking for 15-20 minutes.
2. Check for doneness using a toothpick—it should come out with a few moist crumbs but no wet batter.

Step 6: Make the Ganache Filling

1. While the muffins cool, heat the heavy cream until just boiling.
2. Pour over the chopped semisweet chocolate and let sit for 5-10 minutes.
3. Whisk until smooth, then chill for 5-6 minutes to thicken slightly.
4. Transfer to a piping bag and pipe about 1 tablespoon into the center of each muffin.

Step 7: Serve & Enjoy!

Enjoy the muffins warm for a gooey, chocolatey experience or let them cool completely before storing.

Tips for Making the Best Double Chocolate Muffins

1. Don’t Overmix the Batter – Overmixing creates dense muffins instead of light, fluffy ones.
2. Use High-Quality Chocolate – The better the chocolate, the richer the flavor.
3. Make a Bakery-Style Muffin Top – Baking at 425°F for the first 5 minutes creates a high rise.
4. Add a Sprinkle of Sea Salt – Enhances the chocolate flavor.
5. Try Different Chocolates – Use a mix of milk, dark, or white chocolate for variety.

Variations of Double Chocolate Muffins

• Nutty Chocolate Muffins – Add 1/2 cup chopped walnuts, pecans, or hazelnuts.
• Salted Caramel Chocolate Muffins – Drizzle caramel sauce over the tops.
• Mocha Chocolate Muffins – Add 1 tablespoon of instant espresso powder.
• Triple Chocolate Muffins – Use a mix of dark, milk, and white chocolate chips.

Storage & Reheating Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps well in the fridge for up to 1 week.
• Freeze: Wrap muffins individually in plastic wrap and freeze for up to 3 months.
• Reheat: Warm in the microwave for 10-15 seconds for a gooey texture.

Print

Advertisement

The VIRAL Olympic Village Chocolate Muffins 🏅🍫

---

• Author: therecipemingle
• Total Time: 35 minutes

Print Recipe

Description

These rich and ultra-chocolatey muffins took the Olympic Village by storm—and for good reason! They’re moist, decadent, and filled with gooey chocolate ganache. Whether you’re treating yourself after a workout or just craving something sweet, these muffins are the gold medal of chocolate treats. The first time I made them, I couldn’t believe how soft and fudgy they were inside! Try them warm for the ultimate chocolate experience. 🤩

---

Ingredients

For the Muffins:
✅ 2 cups all-purpose flour
✅ 1 cup granulated sugar
✅ ¾ cup cocoa powder
✅ 1 tsp baking soda
✅ ½ tsp fine sea salt
✅ 2 cups chopped milk or semisweet chocolate
✅ 2 large eggs + 1 egg yolk
✅ ¾ cup plain Greek yogurt
✅ ⅓ cup olive oil
✅ ¾ cup whole milk (plus ¼ cup if needed)
✅ 2 tsp vanilla extract

For the Chocolate Ganache Filling:
✅ ½ cup heavy cream
✅ 2 oz semisweet chocolate, finely chopped

---

Instructions

Instructions

1️⃣ Preheat & Prep:

• Preheat oven to 425°F.
• Line a 6-count jumbo muffin tin or 12-count regular muffin tin with liners.

2️⃣ Mix the Dry Ingredients:

• In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

3️⃣ Mix the Wet Ingredients:

• Make a well in the center of the dry ingredients. Add eggs, egg yolk, yogurt, olive oil, milk, and vanilla.
• Whisk the center to beat the eggs, then gently fold everything together using a spatula.

4️⃣ Fold in the Chocolate:

• Stir in 1½ cups of the chopped chocolate (reserve ½ cup for topping).
• If the batter feels too thick, add ¼ cup extra milk.

5️⃣ Fill & Bake:

• Divide batter evenly into muffin cups using a large ice cream scoop.
• Sprinkle reserved chocolate on top.
• Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 15-20 minutes.
• A toothpick should come out clean or with moist crumbs.

6️⃣ Cool & Make the Ganache:

• Let muffins cool in the pan for 5 minutes, then transfer to a rack.
• Heat heavy cream until just boiling, then pour over chopped chocolate in a bowl.
• Let sit 5-10 minutes, then whisk smooth. Chill for 5-6 minutes.

7️⃣ Fill & Enjoy:

• Use a piping bag to pipe about 1 tbsp ganache into the center of each muffin.
• Enjoy warm or let cool completely before storing! 😍

💡 Pro Tip: For regular-sized muffins, bake at 350°F for 15-20 minutes total

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 12 regular muffins

---

Final Thoughts on Double Chocolate Muffins

These double chocolate muffins are everything you could want in a chocolate treat—soft, rich, fudgy, and loaded with chocolate in every bite. Whether you make them for breakfast, an afternoon snack, or dessert, they’re guaranteed to be a hit.