Double Chocolate Guinness Muffins #MuffinMonday

The deep flavor of stout enhances the chocolate in these rich double chocolate Guinness muffins baked with cocoa and lots of semi-sweet chocolate chips.

I’ve been on a bit of a savory muffin kick lately but our younger daughter is here to visit so I decided I’d go sweet this month. I bought a 500ml bottle of Guinness Extra Stout for these muffins but also ended up using it for marinated chicken thighs and then the balance in a steak pie at her request. 

All three turned out beautifully and now I need to keep Guinness on hand all the time. You know, just in case. 

Double Chocolate Guinness Muffins

As mentioned above and indicated by the title, I used Guinness Extra Stout for this recipe but you can absolutely substitute your favorite stout. This recipe makes 12 regular sized muffins, chock full of chocolate chips. This recipe is adapted from one on Floating Kitchen.

Ingredients

1 3/4 cups or 219g all-purpose flour

3/4 cups or 150g golden caster sugar (Sub white if that's what you have)

1/4 cup or 20g cocoa powder

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup or 113g, butter, melted and cooled, plus extra for buttering pan, if needed

1/2 cup or 120ml Guinness stout beer

2 eggs

1 1/4 cups or 300g semi-sweet chocolate chips, divided

Method

Preheat your oven to 350°F or 180°C. Line a 12-cup muffin pan with paper liners or brush with melted butter. (Or if you have silicone muffin cups, use them. I love mine which were a gift from my daughter.) Set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.

In another mixing bowl, whisk together the melted butter, Guinness and eggs until well combined.

Pour the wet ingredients into the dry ingredients and fold.

Set aside a generous handful of the chocolate chips to sprinkle on top then fold the rest into the batter. 

Divide the batter evenly between the 12 cups of your prepared muffin pan. Top with the reserved chocolate chips. 

Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the muffins to cool in their pan for about 10 minutes, then remove and transfer them to a wire rack to cool completely.

Enjoy! 

It’s the last Monday of the month which means it’s Muffin Monday time! Check out all the lovely muffins my baker friends are sharing. 

• Banana Oreo Muffins from A Messy Kitchen
• Chunky Monkey Muffins from A Day in the Life on the Farm
• Coconut Bran Muffins from Karen's Kitchen Stories
• Double Chocolate Guinness Muffins from Food Lust People Love
• Pumpkin Snickerdoodle Muffins from Jolene's Recipe Journal

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 

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