Double Chocolate Muffins: These are made with whole wheat flour, sweetened with maple syrup, packed with cocoa powder, a hint of espresso, and loaded with dark chocolate chunks. Once baked, each muffin gets filled with a luscious chocolate fudge sauce that seeps into every little crevice. Super easy to whip up with simple ingredients—way better than anything from a bakery!
Winter baking is just the best. In the summer, I’m always torn between baking with stone fruits and berries or going all-in on chocolate. But in the winter? Chocolate only has to compete with citrus (at least where I live). Because of that, I end up baking with chocolate a lot during the colder months!
Living in the mountains means we get plenty of snow, which makes for perfect cozy baking days. And these muffins? Absolute heaven on a chilly day. Plus, you can have them ready in no time!
I’ve had double chocolate muffins on my “to-make” list for at least a year. For some reason, this recipe kept getting pushed aside—until now. I guess I just wasn’t super excited about it. But then my mom said, “Oh, make the double chocolate muffins,” and suddenly, I was all in.
I started making them feeling a little unsure, but man, was I thrilled when they turned out even better than I expected. I’ve been dying to share these!
THESE MUFFINS. They might just be the most delicious ones I’ve ever made. Seriously, maybe one of my best?
Yeah, I really think so.
Let’s get into the details!
Ingredients
- Eggs
- Maple syrup
- Whole milk
- Vanilla extract
- Whole wheat flour
- Cocoa powder
- Instant coffee or espresso powder
- Baking powder
- Baking soda
- Chocolate chips or chunks
- Salted butter
Special Tools
You’ll need a muffin pan, a mixing bowl, and a medium pot for melting the chocolate.
Steps
Step 1: Make the muffin batter
The batter is super simple. Whisk the eggs with maple syrup (for sweetness), then mix in the milk and vanilla extract.
For the flour, I love using whole wheat—it’s healthier and gives a great texture. If needed, you could swap in a gluten-free blend.
Add the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Mix everything until fully combined—just a rubber spatula works fine; no electric mixer necessary.
Once the batter’s ready, stir in some chocolate chunks and melted butter.
Step 2: Scoop the batter and bake
Spoon the batter into paper-lined muffin cups and bake for about 25 minutes. Your kitchen will smell amazing when they come out.
Step 3: Make the fudge
While the muffins bake, whip up the fudge.
Toss chopped dark chocolate (or chocolate chips) into a pot with milk or heavy cream. Heat it on low, stirring until it’s melted and smooth.
I like adding a pinch of salt, too!
Step 4: Fill the muffins
Once baked, use a small knife to cut a little cone-shaped piece out of the top of each muffin.
Spoon in the fudge, then pop the muffin top back on, pressing it gently into the filling.
Step 5: Eat!
Serve these with tea, coffee, or even a mug of hot chocolate (extra whipped cream, please).
And that’s it! Each fluffy muffin is stuffed with sweet, fudgy chocolate goodness. They’re especially dreamy when warmed up—soft, gooey, and absolutely irresistible!
