Gooey Double Chocolate Muffins
A rich, double chocolate chip muffin with a delicious, gooey ganache filling and topping. This muffin is a definite favourite.
Ingredients
(makes 12 large)
210g plain flour
60g cocoa powder
1 & 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
200g caster sugar
180g Greek yogurt
120ml whole milk
1 & 1/2 teaspoons vanilla extract
120ml vegetable oil
2 large eggs
200g milk chocolate chips/chunks ( retain small amount for decoration)
Ganache ingredients.
150g milk chocolate
75g double cream
75g cold butter
Method
1. Place 12 muffin cases into 2 muffin trays, leaving alternate muffin holes empty. This extra spacing is important.
2. Preheat the oven to 220 degrees Celsius.
3. In a mixing bowl, sieve the flour, bicarbonate of soda, cocoa and baking powder and salt together.
4. Then add the sugar and stir until all the ingredients are evenly mixed.
5. In a separate, large mixing bowl, combine the Greek yoghurt, milk, vanilla, vegetable oil and eggs. Whisk until they are well combined into a smooth, silky batter.
6. Carefully, add the flour mixture into the wet mixture and with a spatula, very gently fold until no dry flour is obvious. Do not over mix and lumps and clumps are fine.
7. Add the milk chocolate chunks or chips into the mix (retain a few chunks to decorate the muffin tops with) and give a brief stir to disperse but do not over mix.
8. Using an ice cream scoop, divide the batter equally into the muffin cases.
9. Don’t be tempted to overfill. Now add the extra chocolate chips to the tops of the muffins.
10. Bake for 5 minutes, then without opening the door, turn the temperature down to 170 degrees Celsius and bake for 15 further minutes.
11. Allow to cool in the tray for 5 minutes before transferring to a wire cooling rack.
To make the ganache,
1. Place all the ingredients in a bowl and microwave on a medium setting for 30 second intervals. Stir at each interval and remove from the microwave when the chocolate has almost completely melted. Then continue stirring until you have a nice smooth mixture.
2. Let the ganache cool slightly ( may need to cool in the fridge ) and once cool, whisk until it begins to thicken.
3. Put the ganache into a piping bag and poke a hole into the centre of each muffin. (I use a chop stick and handle of a teaspoon. )You need to make a small well but don’t go in too deep, don’t go right down to the base of the muffin.
4. Pipe the ganache into each muffin until it starts to emerge from the hole.
5. Finally swirl the remainder of the ganaches across the top of each muffin to hide the hole and decorate with a chocolate button or chocolate shavings if desired.
Muffins are best eaten on the day but to store them, see notes below.
Notes
This recipe will make 12 standard muffins. If using tulip muffin cases, you can overfill for more height and make less. If making jumbo muffins you will need to extend the cooking time slightly.
You need to use whole milk, not semi or skimmed milk in this recipe.
If using the ganache, these muffins must be stored in an airtight container in the fridge. Just before eating, remove from the fridge and return to room temperature.
All dairy products can be swapped to dairy- free alternatives successfully. Soya milk, soya Greek yoghurt and plant based double cream, plant based block butter and dairy free chocolate all work as direct swaps.
Use 2 baking tins, with empty alternate muffin holes spaces, to ensure an even rise and this trick really does help with the bake.
The ganache can be replaced by room temperature Nutella for time and ease. Just soften so you can use in a piping bag and follow the instructions above.
If using Nutella, these muffins can be stored covered at room temperature for a couple of days but muffins are always best eaten on the day. If you are going to eat them over a couple of days, always reheat for 10-20 seconds in the microwave to rehydrate. It really does make all the difference!