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Double Chocolate Muffins with gooey chocolate fudge centers arranged on a white marble kitchen counter, with one muffin cut open to show the rich chocolate filling.

Double Chocolate Muffins

These Double Chocolate Muffins are rich, tender, and packed with deep chocolate flavor. Each muffin features a soft cocoa crumb, optional mini chocolate chips, and a creamy fudge-filled center for an irresistible homemade treat.

  • Total Time: 50 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

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 flour

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:

1/2 cup chopped dark chocolate or chocolate chips

1/3 cup whole milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together the eggs, maple syrup, milk, and vanilla extract until combined.

3. Add the flour, cocoa powder, instant coffee powder if using, baking powder, baking soda, and salt. Mix just until combined.

4. Fold in the mini chocolate chips and melted butter until evenly incorporated.

5. Divide the batter evenly among the prepared muffin cups.

6. Bake for 22-25 minutes, or until the muffins are set and a toothpick inserted into the baked portion comes out without wet batter.

7. Meanwhile, add the chopped chocolate and milk to a small saucepan. Melt over low heat, stirring often, until smooth.

8. Allow the muffins to cool enough to handle. Using a small paring knife, cut a cone-shaped piece from the center of each muffin.

9. Fill each opening with the chocolate fudge.

10. Replace the muffin tops and serve warm or allow to cool completely.

Notes

Use room-temperature eggs for a smoother batter.

Do not overmix the batter once the dry ingredients are incorporated.

The instant coffee powder is optional but can intensify the chocolate flavor.

Use whole wheat flour for a heartier texture or all-purpose flour for a lighter crumb.

For the best fudge texture, melt the chocolate and milk slowly over low heat.

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Freeze individually wrapped muffins for up to 2 months.

  • Author: Angelina
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 225

Keywords: double chocolate muffins, chocolate muffins, fudge filled muffins, chocolate breakfast muffins