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Double Chocolate Muffins with Chocolate Fudge Filling Recipe

★★★★★

4.6 from 109 reviews
  • Author: Hailey
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Delight in these rich and moist Double Chocolate Muffins, packed with cocoa and chocolate chips, and filled with a luscious homemade chocolate fudge center. Perfect for a decadent breakfast or an indulgent snack, these muffins combine wholesome whole wheat flour with sweet maple syrup for balanced sweetness and a hint of vanilla for depth of flavor.

Ingredients

Scale

Muffins

  • 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

Chocolate Fudge Filling

  • 1/2 cup chopped dark chocolate or chocolate chips
  • 1/3 cup whole milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean-up.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, maple syrup, milk, and vanilla extract until smoothly combined to form the muffin batter base.
  3. Add Dry Ingredients: To the wet mixture, add the whole wheat flour, cocoa powder, instant coffee powder if using, baking powder, baking soda, and salt. Gently mix until just combined to avoid overmixing, which can toughen the muffins.
  4. Incorporate Add-ins: Fold in the mini chocolate chips and the melted butter carefully, ensuring even distribution throughout the batter.
  5. Fill Muffin Cups and Bake: Evenly spoon the batter into the prepared muffin liners, filling each about 3/4 full. Bake in the preheated oven for 22 to 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Prepare Chocolate Fudge Filling: While muffins bake, combine the chopped dark chocolate and whole milk in a small saucepan over low heat. Stir frequently until the chocolate is fully melted and the mixture is smooth and creamy. Remove from heat.
  7. Core Muffins and Fill: After muffins cool slightly, use a paring knife to cut a cone-shaped hole out of the center of each muffin. Fill each hole with the warm chocolate fudge mixture, then replace the cut piece on top to seal in the filling.

Notes

  • You can substitute all-purpose flour for whole wheat flour for a lighter texture.
  • Instant coffee powder enhances the chocolate flavor but is optional.
  • Ensure eggs are at room temperature to aid in better mixing and texture.
  • If you prefer a less sweet muffin, reduce maple syrup slightly.
  • Use paper liners to prevent sticking and for easier cleanup.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: double chocolate muffins, chocolate muffins, chocolate fudge filling, whole wheat muffins, maple syrup muffins, chocolate chip muffins

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