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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
I wanted to love them, I really did. The little bits I scooped out when the cupcakes just came out of the oven were nice and soft. Delicious. But once the cupcakes were finished, they weren’t. The cupcakes were dry and not a whole lot of flavor. At least, not what I was hoping for. I even brushed simple syrup on the top of the cupcakes, thinking since there’s no frosting they might dry out. It didn’t help.
So, I guess, risk burning your mouth and eat them all straight out of the oven. Or sprinkle a few drops of water on one, microwave a few seconds, crumble, and scoop vanilla ice cream on top. Letting it melt into the crumbs. It was a good save.
Hi Diane,
Thanks so much for trying these muffins and sharing your feedback. So very sorry to hear you didn’t love them. xx
So so good! I love how they’re with maple syrup (I used bourbon maple syrup🤤) so you don’t feel guilty eating them. Turned out perfect 👌
Hey Inna,
Fantastic! Thanks so much for trying this recipe, love to hear it was a winner! xxT
My husband made me this recipe but they came out VERY dry. Like “I would never serve this to someone else” dry… Any ideas what might have gone wrong? I didn’t see if he missed or mis-measured an ingredient so who knows what happened.
Judging by the other reviews I don’t think it was an error on your husband’s end!
Dry & extremely sunken in.
These were so good! Adding the fudge center was easier than I anticipated. They are a hit in my house! A little dry so giving 4 stars.
Hey Amanda,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
Sadly these did not work. I followed the recipe exactly. They are so dense, possibly because there is no sugar so the structure has changed? Additionally they are so messy looking after being filled so I was embarrassed to gift them. I ended up making Sally’s recipe which turned out much better. Don’t waste the ingredients!
Hi Sara,
Thanks for trying this recipe and sharing your feedback, sorry to hear they were not enjoyed. xx
I’m at a similar elevation to you Teigan, how can I make sure mine aren’t so sunken in? Thank you!!
Hi Ashley,
In my opinion, these are not sunken in, I recommend you follow the recipe as written for best results. Please let me know if you give this recipe a try! xx
You’ve admitted to others in the comments that your baked goods are always sunken in because you don’t adjust for elevation, so how are you saying they aren’t sunken in? I am so confused. Can you please explain?
These were so, so good- especially after shoveling a lot of snow yesterday here in beautiful CO!
Only modification made was adding 1/2 cocoa and half my son’s chocolate protein powder to the mix. Thankfully didn’t compromise the flavor and they were a hit with everyone. Very rich and decadent!
Hey Stephanie,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have a nice Sunday:) xx
These are definitely a denser muffin but very delicious and super easy for a weekend morning treat. If you want to make them fancier for guests, sprinkle with powdered sugar. But they are great the way they are.
Forgot the rating in my last post.
Hey Steph,
Happy weekend! Thanks so much for trying these muffins and your comment, so glad they were enjoyed! Great idea to sprinkle with powdered sugar. xx
These tasted ok but were very sunken in the middle and not the best looking. Ok for the kids but wouldn’t serve them to guests probably. I have found that with many HBH recipes they don’t look the best but they taste yummy. Much rather eat food that tastes good than food that just looks good!
Hey Ashley,
Happy Friday! Thanks so much for making these muffins and sharing your feedback! So sorry to hear you didn’t love them! xx
Made these tonight and they were so good my kids wanted to share them with the neighbors. Love the gooey mildew with the fudge!
Not mildew, gooey middle!
Hi Hanna,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT
Really dry & sunken in. I followed directions to a T, and I am not a beginner baker. Very disappointing, but this was a miss for me!
These look amazing! can’t wait to try
Thanks so much, Kimbo! I hope you love these muffins, please let me know if you give them a try! xT
If I skip the fudge, does the baking time change?
Thanks
Hey Stefania,
Nope, you can keep the bake time the same:) Please let me know if you give this recipe a try, I hope you love it! xT
Family loved them and I enjoyed making them. Thanks so much for taking the time to share this!
Hi Madeline,
Thanks so much for giving these muffins a try, so glad to hear they were enjoyed by your family! Have a great evening! xT