Name: Double Chocolate Muffins with Chocolate Fudge Filling Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1/2 cup chopped dark chocolate or chocolate chips; 1/3 cup whole milk

Ingredients

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

1/2 cup chopped dark chocolate or chocolate chips

1/3 cup whole milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

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

Step 3: Add the flour, cocoa powder, instant coffee powder (if using), baking powder, baking soda, and salt to the wet ingredients. Gently mix until just combined—avoid overmixing to keep muffins tender.

Step 4: Fold in the mini chocolate chips and melted butter until evenly distributed.

Step 5: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.

Step 6: Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Step 7: While muffins bake, prepare the chocolate fudge filling. Gently melt the chopped dark chocolate and whole milk together over low heat, stirring frequently until smooth.

Step 8: Remove the muffins from the oven and let them cool slightly. Using a paring knife, carefully cut a cone-shaped piece from the center of each muffin.

Step 9: Fill each hollow with the warm chocolate fudge, then replace the muffin tops to seal in the center.

Step 10: Allow muffins to cool completely before serving to let the fudge set nicely inside.

Tips & Variations

For extra richness, substitute half of the milk with buttermilk or sour cream.

Add a teaspoon of cinnamon or chili powder to the batter for a spicy twist.

Use semi-sweet chocolate chips instead of dark chocolate for a sweeter fudge center.

If you prefer a nutty crunch, sprinkle chopped walnuts or pecans over the tops before baking.

To make these muffins vegan, use flax eggs and plant-based milk, and replace butter with coconut oil.

FAQs

Can I make these muffins without the coffee powder?

Yes, the instant coffee powder is optional. It enhances the chocolate flavor but can be omitted without affecting the texture or overall enjoyment of the muffins.

How do I prevent the muffins from drying out?

Be careful not to overbake. Remove muffins from the oven as soon as a toothpick comes out with moist crumbs. Also, storing them properly in an airtight container helps maintain moisture.