Double Chocolate Muffins Recipe– Moist, Fluffy & Full of Chunks

 

Easy Double Chocolate Muffins | Moist Bakery-Style Recipe Chocolate Muffins That Feel Like a Warm Hug. Whether it’s for breakfast, tea time, or a midnight snack — these double chocolate muffins hit the spot. They’re soft, fluffy, slightly gooey inside, and packed with chocolate chunks in every bite.

Bonus? They’re ridiculously easy. One bowl, no mixer, no drama.

Ingredients (Makes 8–10 muffins)

• 1½ cups all-purpose flour

• ½ cup cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• ½ cup brown sugar

• ¼ cup white sugar

• ⅓ cup neutral oil (canola/sunflower)

• ¾ cup milk

• 2 eggs

• 1 tsp vanilla extract

• ¾ cup chocolate chunks or chips (plus more for topping)

How to Make It

1. Preheat your oven:
   Set it to 180°C (350°F). Line a muffin tray with paper liners or lightly grease it.

2. Mix the wet ingredients:
   In a large bowl, whisk together oil, sugars, eggs, milk, and vanilla until smooth.

3. Add the dry stuff:
   Sift in the flour, cocoa, baking soda, and salt. Fold gently until just combined — don’t overmix!

4. Fold in the chocolate:
   Stir in the chocolate chunks or chips. Save some to sprinkle on top before baking.

5. Scoop & bake:
   Fill muffin cups about ¾ full. Bake for 18–20 minutes, or until a toothpick comes out with moist crumbs.

6. Cool slightly & enjoy:
   Best eaten warm when the chocolate is still melty. You’ve been warned!

Tips & Variations

• Use Greek yogurt instead of some of the milk for extra moist texture.

• Add a spoonful of Nutella into the center before baking for a molten surprise.

• Want a richer taste? Mix in espresso powder (½ tsp) to enhance the cocoa.

• Swap chocolate chips with white chocolate or peanut butter chips for a twist!

Share Your Muffins

If you try this recipe, this cute deserve to be shown off and comment below.

Molten Chocolate Lava Cake Recipe – Fancy but Incredibly Easy!

The Dessert That Wows – Gooey in the Middle, Crisp on the Edges

Chocolate lava cake isn’t just delicious — it’s impressive. When you cut into it and that warm chocolate flows out… pure dessert magic.

The best part? It looks fancy but is super easy to make. No mixer, no fancy tools, and just a handful of basic ingredients. You’ll go from “hmm, I feel like something chocolatey” to “omg I just made lava cake!” in 20 minutes flat.

Ingredients (Serves 2–4)

• 100g dark chocolate (70% cocoa recommended)

• 80g unsalted butter

• 2 eggs

• 2 tbsp caster sugar

• 2 tbsp all-purpose flour (sifted)

• ½ tsp vanilla extract

• Pinch of salt

• Optional: icing sugar for dusting, vanilla ice cream to serve

How to Make It

1. Preheat oven to 200°C (392°F).
   Grease 2–4 ramekins with butter and dust with a little flour to prevent sticking.

2. Melt chocolate and butter:
   Use a microwave or double boiler to melt. Stir until smooth. Let it cool slightly.

3. Whisk eggs and sugar:
   In a separate bowl, whisk eggs, sugar, and vanilla until slightly frothy (a hand whisk is fine). Pour in the melted chocolate mix and stir well.

4. Add dry ingredients:
   Sift in the flour and salt. Gently fold until just combined — don’t overmix.

5. Pour and bake:
   Divide the batter into the ramekins, filling about ¾ full. Bake for 10–12 minutes, until the edges are set but the center is still soft.

6. Serve immediately:
   Invert onto a plate, dust with icing sugar, add a scoop of vanilla ice cream, and enjoy the chocolatey molten flow!

Tips & Variations

• Make it richer: Add 1 tsp espresso powder to the melted chocolate.

• Lighter version: Use a mix of milk and dark chocolate.

• Bake in advance: You can prep the batter ahead and chill. Just bake directly from the fridge (add 1–2 mins extra).

• Want to go fancy? Serve with fresh berries and a mint leaf!

Show Off Your Lava Cake

Tried it out? I’d love to see your results! 

Fudgy Chocolate Brownies Recipe with Espresso Kick

Fudgy Chocolate Brownies with Espresso | Rich & Gooey Every Time. These homemade fudgy chocolate brownies are rich, chewy, and have a secret espresso twist that intensifies the chocolate flavor. Perfect for dessert lovers!

The Ultimate Brownie: Deep, Dark & Delicious

Let’s talk brownies — and we’re not here for the cakey kind. These are the real deal: moist, chewy, full of deep chocolate flavor, and have that irresistible gooey center.

The secret? A little bit of espresso powder. It doesn’t make your brownies taste like coffee — it just boosts the chocolate flavor and makes it richer. Once you try it, you won’t go back!

Ingredients

• 170g (¾ cup) unsalted butter

• 200g dark chocolate (chopped or chips)

• 1 cup granulated sugar

• ½ cup brown sugar

• 3 large eggs

• 1 tsp vanilla extract

• ¾ cup all-purpose flour

• ¼ cup cocoa powder (Dutch-processed preferred)

• ½ tsp salt

• 1 tsp instant espresso powder (optional but highly recommended)

• Optional: chocolate chunks, walnuts, or caramel swirls for topping

How to Make It

1. Preheat the oven:
   Set to 175°C (350°F). Line an 8x8” baking tin with parchment paper.

2. Melt chocolate + butter:
   In a heatproof bowl, melt butter and chocolate together (microwave or double boiler). Stir until smooth. Let cool slightly.

3. Add sugars + eggs:
   Mix in granulated and brown sugar, then add vanilla. Whisk in eggs one at a time, mixing well after each.

4. Mix dry ingredients:
   In a separate bowl, whisk flour, cocoa powder, salt, and espresso powder.

5. Combine it all:
   Gently fold the dry mixture into the wet until just combined. Don’t overmix.

6. Pour & top:
   Pour batter into the tin. Add chocolate chunks, nuts, or swirl in caramel if desired.

7. Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs (not wet batter). Cool completely before slicing.

Tips & Twists

• Extra gooey? Underbake by 2 minutes.

• Fancy toppings: Flaky sea salt, caramel drizzle, or peanut butter swirls.

• No espresso powder? Use instant coffee instead, or skip it (but it’s worth it!).

• Want it gluten-free? Sub the flour with almond flour – texture will be slightly different but still yummy.

Share Your Bake!

Made this? I wanna see it! Post your a comment below – tell me your favorite twist!

Brown Butter Chocolate Chip Cookies Recipe with Sea Salt

Brown Butter Chocolate Chip Cookies with Sea Salt | Crispy & Gooey! Discover the ultimate chocolate chip cookie recipe using browned butter and sea salt. Crispy on the edges, gooey in the middle – a must-try twist on the classic! There’s something timeless about chocolate chip cookies — the smell alone can transport you back to childhood. But today, we’re levelling up the classic with two simple additions: browned butter and a sprinkle of flaky sea salt.

The result? Rich, nutty, perfectly chewy cookies with crispy edges and melty chocolate centers. It’s the kind of recipe that instantly becomes a go-to, whether you’re baking for guests or midnight cravings.

Ingredients

• 1 cup (227g) unsalted butter

• 1 cup brown sugar (packed)

• ½ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1½ cups chocolate chunks (dark, milk, or white – your call!)

• Flaky sea salt for topping

Instructions

1. Brown the butter
   In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty (about 5–7 minutes). Let it cool for 10 minutes.

2. Mix the wet ingredients
   In a bowl, combine the browned butter, brown sugar, and white sugar. Stir well. Add the eggs and vanilla, mix until smooth.

3. Add the dry ingredients
   In another bowl, whisk flour, baking soda, and salt. Add this to the wet mix and stir until just combined.

4. Fold in the chocolate
   Stir in chocolate chunks. Cover the dough and chill in the fridge for at least 1 hour (or overnight for deeper flavor).

5. Bake
   Preheat oven to 175°C (350°F). Scoop dough into balls and place on lined baking trays. Sprinkle a bit of sea salt on each.

6. Bake for 10–12 minutes, until edges are golden and the center is slightly soft. Let cool before transferring to a rack.

Optional Variations

• Mix dark and white chocolate chunks for extra depth.

• Add chopped toasted walnuts or pecans for crunch.

• Want them chewier? Chill longer and bake slightly under.

• Want them crispier? Flatten dough balls before baking.

Tried This Recipe

I’d love to see your version! Or leave a comment below and share your twist.

Banana Nut Chocolate Chip Bread Recipe

Ingredients:

1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk


Directions:

Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf.

Click here to learn more homemade chocolate recipe.