These Double Chocolate Chunk Muffins are a chocolate lover’s dream come true. Rich in flavor and loaded with both dark and milk chocolate chunks, these muffins offer a delightful treat with a surprise hazelnut spread filling. Easy to make and irresistibly delicious, they’re perfect for any chocolate aficionado looking to indulge.
Why You’ll Love This: Every bite of these muffins is packed with chocolate goodness, from the cocoa-infused batter to the generous chunks of chocolate throughout. The addition of a creamy hazelnut spread filling adds a luxurious texture and enhances the overall flavor, making each muffin a decadent dessert experience.
Perfect Occasion: These muffins are great for breakfast, brunch, or as a sweet snack during the day. They’re also perfect for gatherings, parties, or as a comforting treat to brighten up any day. Serve them warm for the ultimate gooey chocolate experience.
Decoration Tips: To make these muffins even more appealing, you can drizzle them with melted chocolate or dust them with powdered sugar after they cool. A sprinkle of sea salt on top before baking can also enhance the chocolate flavor and add a gourmet touch.
Recipe:
Ingredients:
- 100g (3/4 cup + 1 tbsp) all-purpose flour
- 100g (1/2 cup) granulated sugar
- 40g (1/2 cup) cocoa powder
- 3g (1/2 tsp) baking soda
- 2g (1/4 tsp) salt
- 1 large egg
- 95g (1/3 cup + 1 tbsp) plain Greek yogurt
- 60g (1/4 cup) neutral flavored oil
- 60g (1/4 cup) whole milk
- 75g (2.6 oz) dark chocolate chunks
- 75g (2.6 oz) milk chocolate chunks
- 40g (2-3 tbsp) chocolate hazelnut spread (optional, for filling)
Instructions:
- Preparation:
- Preheat the oven to 425°F (218°C). Line a muffin tin with parchment squares or muffin liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients:
- In another bowl, whisk the egg, Greek yogurt, oil, and milk until smooth. Stir in the granulated sugar until fully incorporated.
- Combine Wet and Dry Mixtures:
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined. The batter will be thick.
- Add Chocolate Chunks:
- Fold in the dark and milk chocolate chunks, reserving about 30 chunks to sprinkle on top of the muffins.
- Fill Muffin Tin:
- Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. Place a few of the reserved chocolate chunks on top of each muffin.
- Bake:
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for another 15-16 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Add Hazelnut Spread:
- Remove the muffins from the oven and while still warm, use a butter knife or the handle of a spoon to gently poke a hole in the center of each muffin. Fill each hole with chocolate hazelnut spread.
- Cool and Serve:
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely or serve slightly warm.
Enjoy these luxurious Double Chocolate Chunk Muffins filled with hazelnut spread as a special treat that combines the comfort of a homemade muffin with the decadence of a gourmet dessert.
