Double Chocolate Muffins

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.

Print recipe

Ingredients

1 3/4 cup ultragrain flour
1 cup granulated sugar
1/4 cup dutch-process cocoa powder
1/4 cup dark cocoa powder
1/4 teaspoon baking soda
2 teaspoons baking powder
2 eggs (large)
1 cup milk or half-n-half (of your choice)
1/2 cup salted butter (melted)
3/4 cups chocolate chips
1/4 cup 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/

Tagged: brunch, cupcakes, dessert, Quest for Brunch Excellence

Posted by Leesha

Double Chocolate Muffins