Double Chocolate Muffins

The richest chocolatley chocolate muffins - so easy to make!

double chocolate muffins

If one kind of chocolate is good, two must be better, right?  At least that is the case in this rich densely chocolate muffin!  So quick and easy to prepare.  The surprise ingredient is the mayonnaise which replaces the eggs in this recipe and adds more depth to the flavor.  You can also bake this batter in a greased and floured loaf pan to create a chocolate quick bread – add nuts if you are so inclined.  I like to use the large muffin tins when making these as it leaves a moister center than the smaller muffin tins.

Though one might consider the glaze, gilding the lily, some of us enjoy a gilded lily.  So if you’re feeling festive and want to make your muffins sparkle, drizzle on the glaze and decorate with gold sugar, silver candy balls or dried hibiscus or rose blossoms.  Or serve a variety tray of muffins where guests can choose to enjoy the lily plain or gilded.  You’ll love this super quick and easy recipe for a rich chocolate treat everyone will love.  (Thank you to Diane for sharing!)

Double chocolate filled muffins

2 cups flour

1 1/3 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 cups buttermilk

1 cup mayonnaise

1 teaspoon vanilla

12 ounces chocolate chips

For a peanut butter center, several small peanut butter cups

For a caramel center, several small soft caramel chews such as Werther’s

-Preheat oven to 350 degrees. Grease and flour 8 large muffin tins well or line with paper liners. (You can use regular-sized muffin tins if preferred but cook for a shorter period checking the top of the baked muffin for doneness)

-Combine flour, sugar, cocoa and baking soda and mix well in electric mixer.

-Add buttermilk, mayonnaise and vanilla extract and beat until smooth. Stir in chips.

-Pour batter into prepared tins and place unwrapped candy in the center of each muffin.

-Bake 30-35 minutes until the top of the muffin is cone-shaped with small cracks on the top and when pierced with a toothpick the pick comes out clean. Let sit in tins for 10 minutes then remove from tins and let cool completely on a cooling rack.

-Serve warm or at room temperature. Or if desired drizzle with glaze; Combine 1 cup powdered sugar, 3 tablespoons soft butter, 1 teaspoon vanilla extract, a pinch of salt and 2-3 tablespoons milk until the glaze is of a drizzling consistency. Drizzle cooled muffins with glaze and decorate with candy sprinkles.

-Makes 8 large muffins or 16 regular-sized muffins.

Add chocolate to chocolate for richer chocolate flavor.

Peanut butter cups and soft caramels add a hidden surprise in the muffins!

“Gild the Lilly” by drizzling with glaze and glaming up with gold decorative candies!

Uhmmm - chocolate, when nothing else will satisfy!