Double Chocolate Muffins with an Optional Filled Center

Name: Double Chocolate Muffins with an Optional Filled Center
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 muffins
Cuisine: Home baking
Ingredients: 200 g all-purpose flour; 50 g unsweetened cocoa powder; 150 g granulated sugar; 1.5 tsp baking powder; 1 pinch fine salt; 2 whole large eggs; 120 ml whole milk; 100 ml neutral oil; 1 tsp vanilla extract; 100 g chocolate chips; 4 tbsp chocolate-hazelnut spread, optional

Soft cocoa muffins with chocolate chips and an optional chocolate-hazelnut centre.

By Savva LoginovUpdated October 2, 2026

Total 42 minMakes 12 muffins

Jump to Recipe

These chocolate muffins combine cocoa in the batter with chocolate chips for a rich flavour and tender crumb. Mix wet and dry ingredients separately, then fold them together only until no dry flour remains. A spoonful of chocolate spread in the centre is optional, but avoid overfilling the paper cases. Bake until a tester comes out with a few moist crumbs, not wet batter. Heat oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases. Whisk flour, cocoa, sugar, baking powder and salt in a large bowl. Whisk eggs, milk, oil and vanilla in a second bowl until smooth. Pour wet ingredients into dry and fold just until combined. Fold in chocolate chips.

Double Chocolate Muffins with an Optional Filled Center

How to tell when it is ready

Bake 18 to 22 minutes until a tester comes out with a few moist crumbs. Cool in tin 5 minutes, then transfer to a rack.

Tips

Heat oven to 180°C (350°F).
Whisk flour, cocoa, sugar, baking powder and salt in a large bowl.
Whisk eggs, milk, oil and vanilla in a second bowl until smooth.
Pour wet ingredients into dry and fold just until combined.

Troubleshooting

If muffins are dense, avoid overmixing the batter.
If centres sink, check that the baking powder is fresh.

Substitutions

Use plant milk and dairy-free chocolate.
Use a gluten-free flour blend designed for cakes.

Variations

Use white chocolate chips.
Add a teaspoon of espresso powder.

Serving suggestions

Serve with warm milk.
Pair with coffee.
Add vanilla ice cream for dessert.
Dust with icing sugar.

Make ahead

Prepare components ahead and store safely. Store airtight at room temperature up to 3 days or freeze up to 2 months.

Storage

Store airtight at room temperature up to 3 days or freeze up to 2 months.

Food safety

Cool fully before storing; disclose wheat, egg, milk and possible nut allergens.

Frequently asked questions

How do I keep muffins tender?

Fold only until the dry ingredients disappear and remove them when the centre has a few moist crumbs.

How should I store double chocolate muffins?

Store airtight at room temperature up to 3 days or freeze up to 2 months.

Serve with warm milk. Store airtight at room temperature up to 3 days or freeze up to 2 months.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Double Chocolate Muffins with an Optional Filled Center