Delicious Double Chocolate Muffins

Craving a rich and indulgent baked chocolate treat? In this bakery style muffin recipe melted chocolate chunks, cocoa powder, chocolate pudding mix, and buttermilk combine to make six not-too-sweet, incredibly decadent jumbo Double Chocolate Muffins. The chocolate ganache filling adds even more rich chocolate flavor, sure to please any chocolate lover.

Are you nuts about chocolate? The nutty flavour of tahini combines perfectly with chocolate chips and banana in these Tahini Banana Chocolate Chip Muffins. The chocolate hazelnut combination, otherwise known as Nutella, makes a lovely three ingredient Chocolate Frosting. Spread it on cupcakes or dig into it with a spoon.

Double Chocolate Muffins

Congratulations. You have found the ultimate chocolate muffin recipe! This recipe is so good, it was the breakfast (or snack) of champions – Olympic champions. These are the VIRAL Double Chocolate chip muffins that were served to Olympians during the 2024 Paris Olympics.

Which is strange… you’d think French pastries would have been the snack of choice. It just goes to show how amazing these muffins really are. They’re rich, moist, and oh, so chocolatey due to a generous amount of cocoa powder, chocolate pudding mix, chocolate chunks, and a glossy chocolate ganache filling.

These aren’t your usual chocolate chip muffins. The batter contains espresso powder, buttermilk, and pudding mix. The first two give these tender muffins their unique flavour while the pudding mix makes the muffins extra fudgy.

The final touch or pièce de résistance, is the chocolate ganache filling. Made with semi sweet chocolate chunks and heavy cream, it elevates these muffins to another level. My family says this is one of my best recipes yet and I sure am glad they are on my taste testing team!

Ingredients in Double Chocolate Muffins

There are many copycat Olympic double chocolate muffin recipes out there on the internet. However, I love this one because it contains both espresso powder and buttermilk. Plus, it’s an easy baking recipe that is ready in under 35 minutes total time.

• Buttermilk
• Water
• Espresso Powder
• Butter
• Chocolate Chunks
• Cocoa Powder
• Brown Sugar
• Granulated Sugar
• Vegetable Oil
• Eggs
• Vanilla Extract
• Flour
• Chocolate Pudding Mix
• Baking Powder
• Heavy Cream

Some recipes contain sour cream or Greek yogurt instead of buttermilk. If you don’t have buttermilk, feel free to use either sour cream or Greek yogurt thinned out with a bit of milk instead.

Instant espresso powder gives the muffins a darker, more intense flavour. You can’t quite tell it is there, but it accents the chocolate nicely. Feel free to use instant coffee powder as a substitute.

Semi sweet chocolate chunks make these muffins seem extra decadent, but you can also use semi sweet chocolate chips in the ganache and on top of the muffins. Pro tip: For even more chocolate in the muffins, add 1/2 cup chocolate chunks or chips to the batter.

Use either natural cocoa powder or Dutch process cocoa powder in this recipe.

The acidic buttermilk combines with baking powder (but not as violently as with baking soda) to create lightness in the muffin batter. This chemical leavening, along with physical leavening from the eggs is what makes these muffins so tender.

Baking Tools for this Recipe

For this recipe, you will need a small saucepan, a large mixing bowl, a medium mixing bowl, measuring cups and spoons, a whisk and a rubber spatula. These muffins can be baked in a 6-cup jumbo muffin pan along with jumbo parchment liners (I highly recommend) or a regular 12 cup muffin pan with liners.

This muffin recipe makes six jumbo muffins or twelve regular size muffins. For regular sized muffins, reduce baking time to 20 minutes.

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How to Make Double Chocolate Muffins

To begin, preheat oven to 350 F and prepare a 6 cup jumbo muffin tin with parchment liners.

Mix the Muffin Batter

Begin making the muffin batter by measuring the buttermilk, water and instant coffee into a medium saucepan. Warm buttermilk mixture over medium heat. Once buttermilk mixture is warm, add the cocoa powder, butter and chocolate chunks. Remove from heat and stir until chocolate is melted completely. Set aside to cool slightly.

Next, measure the flour, baking powder, and dry pudding and place them in a medium mixing bowl. Whisk dry ingredients together slightly then set aside.

In a large mixing bowl whisk granulated sugar, brown sugar, oil, room temperature eggs, and vanilla extract together.

Slowly whisk the melted chocolate mixture into the sugar mixture then gradually add the dry ingredients to the wet mixture while folding gently to combine. If you are adding extra chocolate chips fold them in gently.

Fill each muffin liner with 1/2 cup batter then top each muffin with more chocolate chunks. Bake in 350 F oven for 12-18 minutes until a toothpick inserted comes out with moist (not wet) crumbs. Remove muffins from oven and set aside to cool.

The Chocolate Ganache

To make the chocolate ganache, heat the heavy cream in the microwave or on the stove until very hot.

Add 1 cup of chocolate chunks to the hot cream and let sit for 5 minutes. While the chocolate is melting, use a spoon to remove the center from each muffin.

When the chocolate is mostly melted, whisk until the ganache comes together and is glossy. Fill the muffin holes with ganache. Set aside to cool and allow the ganache to set. Enjoy!

How to Store Double Chocolate Muffins

Store muffins in an airtight container for up to 3 days.

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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