\ Double Chocolate Muffins | Mayhem in the Kitchen!

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!

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 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


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!

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