These Double Chocolate Meltaway Muffins are rich, soft, and unbelievably moist thanks to ripe bananas and a little pumpkin puree, with two squares of dark chocolate baked into the center of each one. Pull one apart while it’s still warm and the middle turns into a pocket of melted chocolate. They’re made with gluten-free flour, sweetened with maple syrup, and come together in one bowl with nothing more than a whisk and a spatula!
Friends, fall baking season is officially here, and if you know me, you know this is my favorite time of year. My oven has been running nonstop, and I’m calling it now: these might be my favorite chocolate muffins yet. There’s cocoa in the batter and real dark chocolate in the middle, so you get chocolate in every single bite, but the batter itself is sweetened with ripe bananas and pure maple syrup instead of a pile of sugar.
The name comes from the chocolate squares tucked inside. Instead of stirring chopped chocolate into the batter, you layer it: a little batter on the bottom, two squares of chocolate, then more batter on top to seal it in. By the time the muffins come out of the oven, that chocolate has softened into a gooey center, and when you eat one warm, it practically melts onto your plate. I have plenty of chocolate muffins on the site, and this little layering step is what sets these apart.
For the chocolate, I use Ghirardelli 60% cacao bars broken into squares. A 60% bar is rich without being bitter, and the squares melt into a thick, fudgy layer that chocolate chips can’t quite match (chips are made to hold their shape in the oven, which is the opposite of what we want here). Paired with the cocoa powder in the batter, it’s double the chocolate, exactly as promised!
What You Need to Make These Double Chocolate Muffins
- Ripe Bananas: The spottier, the better, since riper bananas are sweeter and mash more easily. They add moisture and natural sweetness to the batter.
- Pumpkin Puree: Half a cup of pumpkin puree keeps these muffins incredibly soft and moist.
- Unsalted Butter: Melted butter gives these muffins a rich flavor and tender texture. Let it cool for a few minutes after melting so it doesn’t scramble the egg when you whisk everything together.
- Pure Maple Syrup: Maple syrup sweetens the batter and adds a cozy, warm flavor that’s perfect for fall.
- Egg: Binds the batter together and helps the muffins rise. Let it come to room temperature if you have a few extra minutes.
- Vanilla Extract: Rounds out the chocolate flavor and make everything taste a little richer.
- Gluten-Free All-Purpose Flour: I use a gluten-free all-purpose flour blend to keep these gluten-free. If you’re not gluten-free, regular all-purpose flour works too.
- Unsweetened Natural Cocoa Powder: Cocoa powder is the first layer of chocolate in these double chocolate muffins. Stick with natural cocoa (not Dutch-process), since its acidity reacts with the baking soda to help the muffins rise.
- Baking Soda: Gives these muffins their lift. Double-check that yours is fresh, since old baking soda can leave you with flat, dense muffins.
- Kosher Salt: A little salt balances the sweetness and makes the chocolate flavor pop.
- Ghirardelli 60% Cacao Bars: Two bars, broken into squares, create the melty chocolate center.
- Flaky Sea Salt (optional): A sprinkle of flaky sea salt on top right after baking is optional but takes these from great to bakery-level. It brings out the chocolate and adds a little crunch.
How to Make Chocolate Muffins with a Melty Chocolate Center
To make these muffins, start by preheating your oven to 375°F. Line a standard or jumbo muffin tin with muffin liners, or grease it well, and set it aside.
In a large bowl, mash the ripe bananas until they’re smooth. Add the pumpkin puree and the melted, cooled butter, and whisk until combined. Then add the maple syrup, egg, and vanilla extract, and whisk again until the mixture is smooth.
Next, add the flour, cocoa powder, baking soda, and salt directly to the bowl. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix here, since that’s what leads to tough, dense muffins.
Now for the meltaway centers. Spoon a small scoop of batter into each muffin cup, filling it about halfway. Place two squares of chocolate in the center of each one, then divide the remaining batter among the muffin cups, making sure the chocolate is completely covered. Each cup should end up about three-quarters full.
Bake for 18 to 22 minutes for regular muffins, or 22 to 25 minutes for jumbo muffins, until the tops are set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Try to avoid poking the toothpick into the chocolate center, or it’ll look underbaked when it isn’t.
Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack. Finish with a sprinkle of flaky sea salt, if you’d like, and serve them warm for the softest texture and meltiest centers. Enjoy!
Frequently Asked Questions
Yes! Regular all-purpose flour works in this recipe in the same amount.
You can, but you won’t get quite the same melty center. Chocolate chips are designed to hold their shape when baked, while chocolate from a bar melts into a softer, fudgier layer. If chips are all you have, place a small spoonful in the center of each muffin in place of the squares.
I recommend sticking with natural unsweetened cocoa powder. The baking soda in this recipe relies on the acidity in natural cocoa to help the muffins rise, and Dutch-process cocoa has had that acidity neutralized, so your muffins may turn out denser.
This recipe is written with butter, but melted refined coconut oil or melted vegan butter should work in its place. You’ll also want to use a dairy-free dark chocolate bar for the centers.
Pop a muffin in the microwave for about 10 to 15 seconds, and the chocolate will soften right back up.
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Warm them before serving for the best texture.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Lorena Masso
Equipment
- Cooling Rack
Ingredients
- 2 very ripe bananas, approximately 1 cup mashed
- ½ cup pumpkin puree
- ½ cup unsalted butter, melted and cooled
- ½ cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups gluten-free all purpose flour, or regular AP flour
- ¼ cup unsweetened natural cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 2 Ghiradelli 60% bars, broken into squares
Instructions
- To make these muffins, start by preheating your oven to 375°F. Line a standard or jumbo muffin tin with muffin liners, or grease it well, and set it aside.
- In a large bowl, mash the ripe bananas until they’re smooth. Add the pumpkin puree and the melted, cooled butter, and whisk until combined. Then add the maple syrup, egg, and vanilla extract, and whisk again until the mixture is smooth.
- Next, add the flour, cocoa powder, baking soda, and salt directly to the bowl. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix here, since that’s what leads to tough, dense muffins.
- Now for the meltaway centers. Spoon a small scoop of batter into each muffin cup, filling it about halfway. Place two squares of chocolate in the center of each one, then divide the remaining batter among the muffin cups, making sure the chocolate is completely covered. Each cup should end up about three-quarters full.
- Bake for 18 to 22 minutes for regular muffins, or 22 to 25 minutes for jumbo muffins, until the tops are set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack. Finish with a sprinkle of flaky sea salt, if you’d like, and serve them warm for the softest texture and meltiest centers. Enjoy!
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