double chocolate muffins
Double Chocolate Muffins with Ganache Center
Rich, moist double chocolate muffins with a molten center
These double chocolate muffins are deeply rich, soft, and incredibly moist, with a tender crumb and a surprise chocolate ganache center. Each bite is packed with chocolate flavor from cocoa powder, melted chocolate chips, and a hint of coffee to enhance the richness.
The centers stay soft and slightly molten, creating a contrast between the fluffy muffin exterior and the smooth, creamy ganache inside. They bake up tall with domed tops and have that bakery-style texture that stays moist for days.
Why Youโll Love This Recipe
- Ultra moist and soft with a tender, bakery-style crumb
- Deep chocolate flavor from cocoa powder, melted chocolate chips, and coffee
- Gooey ganache center for a rich, molten surprise in every bite
- Perfectly domed tops just like a bakery muffin
- Easy to make with no stand mixer required
- Stays soft for days thanks to oil and yogurt
- Balanced sweetness that isnโt overly rich or heavy
Chocolate Ganache Center
The ganache center is what takes these muffins to the next level. Made by combining warm cream with chocolate, it creates a silky, rich filling that stays soft even after baking.
When the muffins are warm, the center is slightly molten and gooey. As they cool, it sets into a smooth, creamy texture that still melts in your mouth. It adds contrast to the fluffy muffin and makes each bite feel extra indulgent.
ingredient notes
- All-purpose flour: Provides structure while still keeping the crumb soft and tender.
- Dutch processed cocoa powder: Adds a smooth, rich chocolate flavor and gives the muffins their deep, dark color.
- Instant coffee powder: Enhances the chocolate flavor without adding a noticeable coffee taste.
- Brown sugar + granulated sugar: Brown sugar adds moisture and richness, while granulated sugar helps with structure and sweetness.
- Greek yogurt: Keeps the muffins extra soft and adds a slight richness to the batter.
- Avocado oil: Adds moisture and creates a light, tender texture that stays soft longer than butter-based muffins.
- Buttermilk: Provides acidity to react with the leavening agents, resulting in a softer, fluffier muffin.
- Milk chocolate chips: Melt into the batter, creating pockets of chocolate throughout
expert baking tips
- Use a kitchen scale for accurate measurements and consistent results
- Donโt overmix the batterโthis can make the muffins dense instead of tender
- Use room temperature ingredients for a smoother, more even batter
- Fill the liners generously for tall, bakery-style muffin tops
- Use high-quality chocolate for the best flavor in both the batter and ganache
- Let muffins cool slightly so the ganache thickens just enough before eating
- Avoid overbaking to keep the centers soft and moist
Storage & Reheating
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, warm them slightly before serving to soften the ganache center.
frequently asked questions
Can I use natural cocoa powder instead of Dutch processed?
You can, but the flavor will be slightly more acidic and less smooth. Dutch processed cocoa is recommended for the best results.
Can I skip the ganache center?
Yes, but the ganache adds a rich, bakery-style element that makes these muffins stand out.
How do I know when the muffins are done baking?
The tops should be set and slightly domed. Insert a toothpick into the muffin portion (not the center) to check for doneness.
double chocolate muffins
Ingredients
chocolate muffins
- 125 g all-purpose flour
- 25 g Dutch processed cocoa powder
- 1 tsp instant coffee powder
- 50 g brown sugar
- 45 g granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 120 g milk chocolate chips
- 1 large egg room temp
- 35 g Greek yogurt
- 1 tsp vanilla bean paste
- 65 g avocado oil
- 125 ml buttermilk room temp
chocolate ganache
- 80 ml heavy cream
- 170 g semi sweet chocolate chips
Instructions
chocolate ganache
- In a bowl add in the semi sweet chocolate chips. Set aside.
- In a saucepan, add in the heavy cream and let it heat up. Do not boil it. It should be very hot.
- Pour the heavy cream into the bowl with chocolate and leave it for 3 minutes
- Then stir until it is well incorporated. Set aside in the fridge to cool!
make the muffins
- In a bowl, add in all the wet ingredients except for the sugar in a bowl. Whisk together.
- Then pour in the sugar and whisk again
- In another bowl, combine all the dry ingredients except chocolate chips. Whisk together.
- Slowly pour the wet ingredients into the dry ingredients and mix. Make sure to not overmix!!
- Add in the chocolate chips! Continue to fold and mix.
- Let the batter sit covered for about 30 min- 1 hour. This will help the muffins rise taller!!
- Use a scoop to pour the batter into lined muffin pan. I lined it every other cup
- Bake at 425 for 9 minutes and then reduce heat to 350f and bake for another 11-12 min
- Let it cool completely
- After it cools, use a chopstick and poke a hole in the middle. I took some of the cake filling out
- Get the cooled ganache out of the fridge and put it in a piping bag
- pipe the ganache into the muffins
