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!

Double Chocolate Muffins

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


  • 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


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

Recipe and photos from Mayhem in the Kitchen!

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