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Rich Chocolate Muffins

Featured in our 2018 Easter Guide
Ben Fink

Yield: Yields about 20 medium muffins.

These deeply chocolate muffins benefit from a good chocolate; I use Callebaut.


  • 10 oz. bittersweet chocolate
  • 8 oz. unsweetened chocolate
  • 1-1/4 lb. (2-1/2 cups) unsalted butter
  • 1 lb. (3-1/2 cups) all-purpose flour
  • 4-1/2 cups sugar
  • 12 eggs, cracked into a bowl

Nutritional Information

  • Nutritional Sample Size per muffin
  • Calories (kcal) : 630
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 190
  • Sodium (mg): 45
  • Carbohydrates (g): 73
  • Fiber (g): 3
  • Protein (g): 9


  • In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours. Heat the oven to 350°F. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in an airtight container for up to a week). Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 minutes.


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