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Image by Kobby Mendez

Double Dark Chocolate Muffins


2 cups unbleached flour

3/4 cup sugar

1/3 cup special dark cocoa

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup (1 stick) melted and cooled unsalted butter

1 cup milk

2 eggs

1 teaspoon vanilla (Mexican if possible)

1/2 cup chopped and lightly toasted walnuts

1 cup dark chocolate morsels

baking ingredients, mixing bowl, brownie batter


Makes 12 large muffins.


Preheat over to 325ºF. Grease a muffin tin or line with paper cups.


Chop walnuts and toast in toaster oven for 1 minute or sauté in a small, ungreased frying pan on stovetop until just beginning to brown.


Whisk together dry ingredients in a large bowl. In a medium-sized bowl, whisk wet ingredients together. Make a well in the dry ingredients and add wet ingredients. Stir until just combined. Add walnuts and chocolate morsels and gently blend into batter. Spoon batter into muffin cups and bake 15 - 20 minutes or until inserted toothpick comes out clean. Let rest 5 - 10 minutes before removing from tin. Cool on a wire rack.


Tips from the test kitchen: It is not always a good thing to have a half bag of dark chocolate morsels left over. Especially when you get a sleepy spell mid-afternoon. But it is advisable to have a portable spot remover pen handy while preparing and/or eating the muffins.

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