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Double Chocolate Muffins: Made with whole wheat flour, maple syrup, cocoa powder, a slight touch of espresso, and dark chocolate chunks. Once baked, each chocolate muffin is filled with a rich chocolate fudge sauce that melts into every nook and cranny. Easy to make with simple ingredients and much better than the bakery!
Wintertime baking is so good. In the summer, I always struggle between baking with stone fruits and berries versus sweet chocolate. But in the winter, chocolate only has citrus to compete with! At least by me. Because of this, I tend to bake with chocolate a lot in the winter!
We see a lot of snowy weather in the mountains, so it’s great for cozy baking days. And these muffins are just perfect for a cold day. You can bake them up in no time!
I’ve had double chocolate muffins on my list of “recipes to make” for at least a year now. This has been one of those recipes that’s just gotten pushed aside, until now. I guess I just wasn’t overly excited to make them. But that changed once my mom said, “Oh, make the double chocolate muffins.” Then, I was off on my merry way.
I set out to make these feelings a little unsure, But I was so happy when they turned out even better than I’d thought. I’ve been so excited to share these!!
THESE MUFFINS! These muffins are the most delicious. Maybe one of my best?
I actually think so!
Let’s get into the details
Ingredients
- eggs
- maple syrups
- whole milk
- vanilla extract
- whole wheat flour
- cocoa powder
- instant coffee/espresso powder
- baking powder
- baking soda
- chocolate chips or chocolate chunks
- salted butter
Special Tools
For these muffins, you’ll need a muffin pan, a mixing bowl, and a medium pot for melting chocolate.
Steps
Step 1: make the muffin batter
The batter is simple. Mix eggs with maple syrup to sweeten, then add in some milk and vanilla extract.
For the flour, I like to use all whole wheat flour. You could also use a gluten-free flour blend if needed. The whole wheat flour is not only better for you, but it actually helps to create a really nice texture.
Add the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Mix it all up until fully combined. I just use a rubber spatula for this, no need for an electric mixer.
Once the batter is fully mixed, stir in a handful of chocolate and melted butter.
Step 2: scoop the batter and bake
Now, just scoop the batter into paper-lined muffin cups and bake for about 25 minutes. They will come out of the oven smelling delicious.
Step 3: make the fudge
While the muffins are baking, make the fudge.
Take the chopped-up dark chocolate or use chocolate chips and add them to a pot. Mix with milk or heavy cream. Set the pot over low heat and stir until melted and smooth.
I like to add a pinch of salt too!
Step 3: fill the muffins
Once the muffins are baked, grab a pairing knife and cut a cylinder cone-shaped piece from the top of the muffin.
Fill the muffins with the fudge, then place the muffin top back on, pressing it into the fudge.
Step 4: eat
Serve these muffins with tea, coffee, or even a mug of hot chocolate (topped with lots of whipped cream).
And that’s all there is! Each fluffy muffin is filled with sweet and extra fudgy chocolate. I like to enjoy these warmed-up…warm and gooey makes them especially scrumptious!
Looking for other yummy bakery items?? Here are my favorites:
Giant Double Blueberry Muffin Cookies
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Baked Blueberry Cinnamon Sugar Doughnuts
Chocolate Chunk Chai Banana Muffins
Chocolate Chunk Rye Banana Bread
Easy Chocolate Cinnamon Crunch Knots
Lastly, if you make these Double Chocolate Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Chocolate Muffins
Servings: 12 muffins
Calories Per Serving: 225 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 large eggs, at room temperature
- 1/2 cup maple syrup
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat flour (or all purpose)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant coffee powder (optional)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
- 4 tablespoons salted butter, melted
Fudge Filling
Instructions
- 1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.2. In a bowl, whisk together the eggs, maple syrup, milk, and vanilla until combined. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt. Mix until just combined. Stir in the mini chocolate chips and melted butter.3. Divide the batter evenly among the prepared pan. Bake for 22-25 minutes.4. Meanwhile, make the fudge. Melt the chocolate and milk together over low heat, stirring often until smooth. 5. Using a paring knife, cut a cone-shaped piece from the center of each muffin. Fill the hole with chocolate fudge and replace the top. And that's all! Enjoy!
This post was originally published on January 21, 2025
These have potential. I made them(Central Arkansas) and they smell wonderful, look great. I used for the flour half wheat and half unbleached and skipped the chocolate for the center. They are ok on the taste, but pretty dry. It needs something, I just can’t place my finger on it. Maybe buttermilk or half and half vs. regular milk?
Hi Trish,
Thanks for trying this recipe and sharing your feedback. Sorry to hear they were dry for you. How long did you bake for? If I can help in any way, please let me know! xx
Hi Tieghan,
I baked them for 19 minutes. In my experience with other recipes I have used from the internet. I have found based on different locations we should be cautious about baking times because they tend to differ based on our location/altitude. I tend to opt for the shortest baking time and back it up a couple of minutes and test with a toothpick and adjust from there my remaining time.
Gotcha, that makes sense! I’m so sorry, I am not sure why they ended up being dry for you…buttermilk might be a nice option next time!
I always make your recipes and they are always great and tasty.
You are strong and very talented which many people cannot see that, comments shows that. Bunch of loser hide behind their phone/laptops and open their mouths.All these shows you are heading to the right direction. ❤️
Me when people rate a recipe and I take it personally for some reason.
Thanks so much for your kind message:) Let me know if you give these muffins a try, I hope you love them! xT
She is running a public website and sharing recipes. Sometimes the recipes have errors, the instructions are unclear, or the end result is unexpected based on the description, etc. I’m not sure how asking questions makes someone a “loser” but…ok?
So all who comment that this is a recipe that could benefit from some revisions are just haters, and the more disappointed bakers in the comment field the more it shows that she is heading in the RIGHT direction?? Should those who discover issues with a certain recipe and make the effort to report them just keep their mouths shut? How would things ever improve? I’m really trying to figure out the logic behind your comment. Not successfully, I’m afraid.
One would think that listening to ALL kinds of feedback is what helps a truly professional creator GROW and evolve. Showing a willingness to listen and learn, and thoroughly TEST recipes before sharing them, would benefit brand and followers alike and create a sense of mutual respect. “Hey, my dear followers (who are the reason I have a business). I noticed you reported sunken muffin tops. I made a few tweaks, and would love for you to try again and let me know if these are better. Thank you!”
Going from good to great sometimes takes less of an effort than one would think, but for some, the required mindset shift seems hopelessly out of reach.
1 star for chocolate (how can you go wrong??), 1 star for a fairly tasty result, sadly the rest was a total fail. These sunk quite a lot, and cutting into them while still warm and filling them with “fudge” (which is actually milk and chocolate, not fudge, but I digress) was a complete mess. We had to transfer them into to a large bowl and eaten as a sort of messy trifle! This recipe needs way more detail in the method.
Hey Carla,
I appreciate you trying this recipe and sharing your feedback, so sorry to hear they did not turn out well for you. xx
My muffins came out as intended, although not pretty muffin tops (uneven). I followed the recipe and they only took 17 mins – I think my oven is hotter than it says. I love that they’re not overly chocolatey. I’ll make again if the kiddos like them.
Thanks so much, Jenna! I appreciate you trying these muffins and sharing your feedback! Glad to hear they were enjoyed! xx
What can I do if I don’t want my muffins to crater like yours? And please don’t tell me to (basically) f—- off like you did to Alison below. Thanks!
I hope that all the MEAN people commenting don’t have any children. You are absolute bullies and should be blocked from using this site.
Tieghan, your patience and tolerance for these people is amazing.
People are “mean” for pointing out observable facts? “Bullies who should be blocked” for asking specific questions about something that is clearly visible in photos? And that has to do with their reproductive status how?
Weird take, Heather. Perhaps the internet isn’t for you.
Hey there! There is nothing to adjust. If you think the muffins are sunken I recommend finding a new recipe!
Hope this helps! Have a great Thursday!!
Love anything chocolate! I think this recipe is missing a detail or two. It says “fill the hole with chocolate fudge” but what would one use to do that? What is the actual method? Thanks!
You say these are “better than the bakery,” but any bakery that served anything like these sunken muffins — and they are sunken, this is a fact — would be out of business.
Hey Becky!!
Alrighty! Thank you for this feedback! Have a great week!
If you cut a hole on the top and fill it and put the top piece back on it’s not going to give you a perfect round shape cupcake. If you were baking just a chocolate cupcake it will give you the round shape your looking for.
A decent baker doesn’t need to cut the top off a muffin and fill it with “molten” after cooking. They know how to bake the chocolate inside of a correctly shaped muffin. This technique is WHACK.
D, are you not seeing the photo of the muffins before they are cut into? They’re literally sunken in the middle before being cut.
How do I avoid the sunken middle? I want to make them but want them to be more muffin-like. Are they under baked or is the elevation?
Hello! Wow, love a gooey chocolate muffin, yum! How can we make sure they aren’t too sunken in like in the photos? Does it have to do with elevation? I’m at sea level and don’t usually adjust my baking. –Lesley
Sadly, most of Tieghan’s muffins and quick breads come out sunken; it’s because she hasn’t learned about or adjusted for baking at high altitude.
Also, the knife she recommends using to cut off the muffin “tops” is spelled paring knife, not pairing. And whole wheat flour isn’t interchangeable with white (all-purpose flour) as it has a different structure and forms gluten differently.
Wow, she’s actually deleting comments from readers pointing out that this recipe needs improvement.
Ok well:
That’s only the tip of the iceberg when it comes to how problematic she is. If the completely arrogant lack of knowledge (and care) about food and how it’s supposed to work were not enough – what in the psychotic, vile, nazi saluting, pornographic sh!tshow is going on on that Nine Favorite Things post from Sunday? She CANNOT be a serious food blogger or business person of any kind. Who the hell would be ok with that stuff on the website that is allegedly the face of their “business”.
This isn’t a one-off. It happens literally EVERY DAMN SUNDAY.
And some other days of the week if the recipe posted that day is particularly heinous, or she posts an IG story where she is drunkenly berating one of her family members.
Why are all of the HBH baked goods always sunken in? Does anyone know how to make them turn out right? I know nothing about baking, just know I don’t want them to look this amateur. Help please. I am hoping to make something for a friend that just had a baby.
My question to HBH— why do you post recipes like this that are so poorly executed? Or why don’t you work on the recipe until it is right?
Hey Alison,
I don’t feel like these are sunken at all. But regardless, and most importantly, these are absolutely delicious and easy to make. I LOVE this recipe. I have made these MANY times now. It seems as though you don’t care for my recipes, however, which is totally fine! No harm done! I suggest you head to another source/website for your recipes. Find someone you love to follow!
I hope you have a wonderful week and find a website you really enjoy! Good Luck!! xx
There are photos though, and we can see they are sunken in. How can we avoid that? Thank you so much!
I have not tried these muffins as I normally read the comments first. You need to learn to accept criticism only then will you better yourself. I’m a 71 year young grandma and enjoying baking and cooking. With age comes wisdom, experience and knowledge…
You don’t “feel” like they are sunken? Feelings aren’t facts. The fact is, they are sunken.
Just…wow.
I love your recipes! I’ve learned you just can’t please everyone!
Keep going, you’re amazing 🥰
Tieghan, the muffins are completely deflated. We are all looking at the same pictures you posted. I’m sure they do taste good, which is why I want to make them. But, I want them to be cooked properly since I’m bringing them to a friend as part of a gift. Is there someone else from HBH that can weigh in on this? I feel like your responses are unhelpful and childish.
Alison, you aren’t likely to get any help or a good recipe here. I recommend you try this recipe by someone who actually knows how to bake:
https://bakewithzoha.com/jumbo-double-chocolate-muffins/
You don’t want to waste your money and time on something that won’t work, while being treated rudely for asking a question.
Thank you, Gina! I’ll try these. Normally I can adapt HBH savory recipes because I’m a pretty good cook, but I never bake. Just want something that works. Thank you!
You’re welcome! Good luck! 🙂
anyone with eyes can these are clearly sunken in the middle (like most of your baked goods). perhaps it’s time to consider a trip to the eye doctor if that visual reality isn’t sinking (haha get it!) in for you.
Thanks, Elle. She also responded to multiple people asking about the coffee cake being sunken in by saying “all of my baked goods are sunken in/this is how I make them.” I’m so confused how 1) she allows these recipes to be posted and 2) says she knows they’re sunken in on one day, and acts like she can’t see the dents in them the next. It’s truly bizarre
I’m sure it must be to do with the elevation. That would have an effect I think. I find her meal recipes work better than the baking ones and I’m sure this is why. Butternut Bakery has really good muffin recipes that work perfectly.
As you’ve said many times, you are all about appearance and aesthetic, which guides your recipe development . A muffin with a nice rounded top is ultimately what any baker is hoping to achieve. Yet here you say it’s most important that this recipe is easy and tastes good. Which is most important, do you think?
As you’ve said many times, you are all about appearance and aesthetic, which guides your recipe development . A muffin with a nice rounded top is ultimately what any baker is hoping to achieve. Yet here you say it’s most important that this recipe is easy and tastes good. Which is most important, do you think?
Alison – my comment got deleted so I’m trying again! 🙂 check out Sally’s Baking Addiction!
Thanks, Susan! I will start following her. I’m not a huge sweets person, so would never think to bake just for me. But other normal people love it so I’m trying to start 😆
How do you cut the top off the muffin when there is no top, yours are sunken in the middle you can’t cut a top off
Hi James,
Sorry, I am not sure what you are referring to. I was able to easily remove some of the muffin to insert the fudge. Please let me know if I can help in any other way! xx
Is there a way that I can avoid my muffins being sunken in like yours? Thank you! 🙂
Hi Janet,
I don’t feel like these are sunken in at all, what you are seeing is the molten. Please let me know if you try this recipe! xT
In the picture where the cupcakes are straight out of the oven, they clearly have sunken in tops. This is *before* the tops are cut to fill the cupcake insides with fudge.
Not sure if your answer was a typo, but “molten” is not a noun, it’s an adjective. Did you mean to say “molten fudge”?
I think the units are missing on the last ingredient for the fudge filling – just says “1/3 milk” – should it be 1/3 cup?
Hi Keith,
Thanks so much for pointing this out! Yes, it’s 1/3 cup. Please let me know if you have any other questions, I hope you love this recipe! xT
Your last NFT is a total mess. Is anyone still maintaining this website?
Then why bother reading it or looking at her recipes for that matter??
Because I actually like her website and looking at her recipes and came here to do just that, but something is really, really wrong. What a weird question to fire off at me, Jackie. (???) Have you looked at the comment section on her last Sunday post? Does that look normal to you?