Let me digress for a moment, and summarize my love for chocolate…


The darker, the better, generally speaking. 85% cacao is my favourite. I love chocolate anything – muffins, cake, brownies, cookies, candy, crickets, coffee, caramel… okay, now I’m just listing foods that begin with C. (Actually, the chocolate crickets weren’t that great)

Anyway, my point is, I LOVE cocoa – passionately. I make hot chocolate so rich that my friends have called it poison. I was thinking about marketing it, because “toxic choc-lit” has a nice ring to it. My brownies are so fudgy we cut them into tiny squares so we don’t get physically ill (yes, I overdo it sometimes).


So, what I’m saying is you may want to cut the cocoa in half on this recipe. Just a warning for the cocoa-wimps out there. 😉 If you are a chocoholic like myself, it should be good.

(I never get those recipes that are like “2 tbsp cocoa” or “1/2 tsp cinnamon.” I’m like, “For real? This is supposed to flavor my entire batch of cookies?? What does Betty Crocker know?” *dumps entire bag of chocolate chips in bowl*)


I was actually very pleased with this recipe. I was craving some chocolate muffins, but I couldn’t find a recipe that suited me, so I made one up, writing notes as I went along. And for once, it turned out spectacularly on the first try!! I giggle with delight every time I think about these muffins. They are seriously the best I’ve ever made (and I make a truck-load of muffins)

Without further ado:


  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup cocoa (told you it was a lot)
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup milk
  • 1/4 cup oil (I used vegetable ’cause my coconut oil was frozen)
  • 3/4 cups chocolate chips


  1. Preheat oven to 370 degrees Fahrenheit.
  2. Mix all dry ingredients in a large bowl.
  3. Mix all wet ingredients in a smaller bowl.
  4. Pour the wet into the dry, and throw in the chocolate chips. Stir with a rubber spatula.
  5. Distribute batter evenly among muffin tin cups. Bake for about 12 minutes.

Did I mention the muffins are really fast? I usually skip the whole “second, smaller bowl” thing and just put the liquids in the dry stuff. It mixes fine, just be careful not to overdo it. Also, if you double the recipe, I recommend using 3/4 tsp salt, not 1/2 tsp.

(You know how hard it is to photograph these things, when they’re so chocolatey and dark? The balance is so hard for a totally-inept photographer like myself. I had fun stacking them, though)

Thanks for stopping by! Have a wonderful day!

2 thoughts on “Super-rich Chocolate Muffins Recipe

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