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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 were dry & deflated so much…unsure why they didn’t have dome tops after coming out of the oven but they looked awful.
Hi Rosalie,
Very sorry to hear these muffins were not enjoyed, thanks for sharing your feedback!
My muffins deflated so much like yours did. I’m so disappointed. Any tips??
Hi Angie,
Thanks for trying this recipe! Sorry, I don’t have any tips, I feel like these are not deflated. Sorry to hear yours were!
My muffins sunk like yours did. 🙁 I know you said there is “molton” but it shouldn’t cause it to sink significantly in the middle. Disappointing!
Hi Susan,
Sorry to hear this, thanks for trying the recipe and sharing your feedback!
Any chance I can use gluten free 1:1 or almond flour?
Hi Laurie,
Sure, I would recommend using gluten free flour. I hope you love this recipe! Happy New Year!
Can I use dark chocolate chips instead of semi sweet?
Hey Alyssa! Yes, you can absolutely use dark chocolate chips instead of semi sweet! It will just give the muffins a darker flavor! 🙂 xT
Can I use yogurt instead of milk. I want
Hi Tara,
I would stick with the milk instead of yogurt, you really need the liquid for this recipe. Please let me know if I can help in any other way! xT
Tasted good, but mine turned out a little dry. What can I add to help with that?
Hi Jo,
Thanks for trying this recipe!! Any chance they could just use a little less time in the oven? Let me know if that helps!
What is the approximate baking time for 6 cup muffin pan?
Hi Violet,
You can follow the bake time as listed:) I hope you love this recipe! xx
Tried again, it was even better than my first try! 😋
Hello! I do not love the thought of maple syrup in chocolate muffins… could I substitute Karo syrup – or something else?
Thanks!
Hi Stephanie,
Honey would also work nicely here. Please let me know if you have any other questions! xT
We just made these. First of all, so easy and FUN to make!!! AND SO DELICIOUS!!!! My son LOVES the chocolate oozing out of the center. I was generous with the ooze. Thank you!
Hey Jennifer,
Amazing!! Love to hear this recipe was enjoyed, I appreciate you making it! Have the best weekend:) xx
So good 😭, should I store them in the fridge?
Thanks so much, Danya!! You can store in the fridge or on the counter, either way is just fine:) xT
These came out dry for me. The batter did not seem wet enough going into the oven. Are you sure the proportions are right? I really wanted to love these but they didn’t work for me.
Hi Julie,
Thanks for trying these muffins and your comment. Yes, the proportions are correct. So sorry they were dry for you! xx
Very disappointed as the muffins were extremely dry. The muffins didn’t deflate as mentioned in other comments. Only baked for 18 minutes at 350 degrees and still very dry. Thought these would be a great treat this weekend with the 18 inches of snow coming my way.
I am at a high elevation also, how do I prevent mine from sinking in like yours?
Hi Brad,
These muffins didn’t sink for me, you can follow the recipe as written. Please let me know if you have any other questions! xx
So good!!! Not too sweet, just the perfect amount of sweetness. Definitely adding to my rotation.
Hi Hannah,
Yay!! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xx
But I can clearly see in the pics that they’re sunken after you took them out of the oven.
These turned out so good!!
Brad, I believe she cuts off a cone shaped piece from the top into the middle of the muffin and then fills them w the chocolate fudge sauce.