Gooey Chocolate Chunk Muffins with Ganache Filling

These bakery-style chocolate muffins are rich, moist, and deeply chocolatey, with chunks of melty chocolate throughout and a hidden ganache core that makes every bite a decadent experience. Perfect for chocoholics, special occasions, or just an indulgent treat.

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Recipe Overview

• Yield: 6 large muffins or 12 standard cupcakes

• Prep Time: 20 minutes

• Bake Time: 20 minutes

• Total Time: ~40 minutes

• Skill Level: Easy

• Best For: Dessert, brunch, snack, gifting

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Ingredients

Dry Ingredients:

• 210g plain flour (1¾ cups / 7.4 oz), sifted

• 60g unsweetened cocoa powder (½ cup / 2.1 oz), sifted

• 200g caster sugar (1 cup / 7 oz)

• 1½ tsp baking powder

• 1 tsp bicarbonate of soda

• ¾ tsp fine salt

Wet Ingredients:

• 2 large eggs

• 180g Greek yogurt (¾ cup) – full-fat recommended

• 120ml whole milk (½ cup)

• 120ml vegetable oil (½ cup) – sunflower or canola oil works well

• 1½ tsp vanilla extract

Chocolate:

• 250g dark chocolate chunks (approx. 1½ cups), divided

  • Use roughly chopped chocolate bars for larger, irregular pieces.

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For the Ganache Filling:

• 50g dark chocolate chips (approx. ⅓ cup, 54–60% cocoa solids)

• 25g double cream (approx. 1½ tbsp)

• 25g cold unsalted butter (approx. 1½ tbsp), cubed

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Instructions

Step 1: Prep Work

1. Preheat oven to 220°C (428°F) (fan off). Line a 12-hole muffin tin with paper liners.

   • For bakery-style high domes, grease the top surface of the muffin tin so any overflow doesn’t stick.

2. Set out your chocolate chunks and divide about ¼ of them to reserve for topping.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together:

• Flour

• Cocoa powder

• Baking powder

• Bicarbonate of soda

• Salt

Then whisk in the sugar until evenly combined. Set aside.

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Step 3: Prepare the Wet Ingredients

In a separate bowl or jug, whisk together:

• Eggs

• Greek yogurt

• Milk

• Vegetable oil

• Vanilla extract

Mix until fully combined and smooth.

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Step 4: Combine Batter

1. Make a well in the center of the dry ingredients and pour in the wet mixture.

2. Using a rubber spatula or wooden spoon, gently fold the mixture until mostly incorporated.

   • The batter will be thick and slightly lumpy. Do not overmix.

3. Fold in ¾ of the chopped chocolate until glossy and evenly distributed.

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Step 5: Fill & Top

1. Fill the cupcake or muffin liners right to the top with batter.

   • For large muffins: fill only 6 cups.

   • For regular cupcakes: fill all 12.

2. Top each with a few reserved chocolate chunks for a gooey, crackly finish.

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Step 6: Bake

1. Place muffins into the preheated 220°C oven for exactly 5 minutes.

2. Without opening the oven door, reduce heat to 170°C (340°F) and continue baking for 15 more minutes.

3. Muffins are done when:

   • Tops spring back lightly when pressed

   • A toothpick inserted into the center comes out with a few moist crumbs (not wet batter)

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Cooling & Filling

Step 7: Cool Muffins

• Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

• Cool completely before filling (important to prevent ganache melting).

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Step 8: Prepare the Ganache

1. In a microwave-safe bowl, add:

   • 50g dark chocolate chips

   • 25g double cream

   • 25g cold butter

2. Microwave in 30-second bursts, stirring well after each, until smooth and glossy.

3. Allow to cool until slightly thickened but still pourable, then transfer to a piping bag or squeeze bottle.

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Step 9: Fill Muffins with Ganache

1. Use the tip of a small knife or the back of a spoon to poke a hole into the top center of each muffin — about halfway down.

2. Insert the piping tip and squeeze in a generous amount of ganache until it slightly oozes out the top.

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✨ Presentation & Serving

• Dust tops with powdered sugar or drizzle with extra ganache if desired.

• Serve warm (10–15 seconds in the microwave brings back gooeyness) with a glass of milk or coffee.

• Garnish with chocolate shavings or edible gold leaf for a fancier look.

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Storage & Make-Ahead Tips

• Room temp: Keep in an airtight container for up to 2 days.

• Fridge: Store filled muffins for up to 5 days. Bring to room temp before serving.

• Freezer: Freeze unfilled muffins for up to 2 months. Thaw, then add ganache when ready.

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Variations

• Triple Chocolate: Add white and milk chocolate chunks.

• Nutty Crunch: Add ½ cup chopped hazelnuts or walnuts to the batter.

• Espresso Kick: Replace 2 tbsp milk with cooled espresso in the wet ingredients.

• Peanut Butter Core: Swap ganache for a spoon of peanut butter or Nutella.