At work this week we had another double birthday. To prevent total treat overload we split the celebration out into two days of muffins – Lemon Poppy-Seed one day, and Double Chocolate Chunk the next!
I’m not going to beat around the bush – these are amazing. Dense like a muffin. Chocolatey like a cupcake. Fudgey like a brownie. To die for. I’ve eaten a lot of chocolate muffins in my day, and I even shared a recipe awhile back that’s pretty darn good, but these are truly something special.
Is there a chocolate lover in your life? Menstruating? Pregnant? Going through a rough patch? Celebrating something awesome? In any of these cases, I would expect that you’re already in the kitchen getting ready to make these, because they’re seriously that good.
I have just one complaint: I discovered this recipe way too close to swimsuit season. Yikes.
Double Chocolate Muffins
Print recipe
Ingredients
- 1 3/4 cups ultragrain flour
- 1 cup granulated sugar
- 1/4 cups dutch-process cocoa powder
- 1/4 cups dark cocoa powder
- 1/4 teaspoons baking soda
- 2 teaspoons baking powder
- 2 eggs (large)
- 1 cup milk or half-n-half (of your choice)
- 1/2 cups salted butter (melted)
- 3/4 cups chocolate chips
- 1/4 cups chocolate chunks
Directions
| Combine dry ingredients and mix together well. Add wet ingredients and stir until just mixed. Fold in chocolate chips. Place paper liners in a standard (12 cavity) cupcake tin, and divide batter evenly using a 1/4c (ice cream) scoop. Bake at 350 for 18-20 minutes or until the center springs back when gently pressed. Yields 12 muffins. | |
| Adapted from food.com Recipe and photos from Mayhem in the Kitchen! https://mayheminthekitchen.com/double-chocolate-muffins/ |
