Food Lust People Love

Monday, September 29, 2025

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.

Food Lust People Love: 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.

Pin these Double Chocolate Guinness Muffins!

Sunday, September 28, 2025

Spicy Guinness Marinated Chicken Thighs

Tender, juicy and flavorful, these spicy Guinness marinated chicken thighs tick all the savory boxes for a perfectly delicious prep-ahead main course.

Yes, this is my second chicken thigh recipe in a row. What can I say but right after wings – my favorite part of a chicken – thighs come in a very close second. They are meaty and stay juicy, even if slightly overcooked, something I cannot say for chicken breasts. I'm always afraid of drying those out!

I made this recipe with Guinness stout to celebrate National Drink a Beer Day which I am celebrating with my Sunday FunDay blogger friends. Make sure you scroll down to see links to the recipes everyone else is sharing.

Spicy Guinness Marinated Chicken Thighs

I used Guinness for this recipe but you can substitute your favorite stout or dark beer. I happened to have a bottle open because I was baking double chocolate Guinness muffins for Muffin Monday. (Check back for that recipe tomorrow!) This recipe is adapted from one on Domestic Fits.

Ingredients

1 small shallot

3 cloves garlic

1/4 cup or 60ml olive oil, plus extra to oil baking pan

1/2 cup or 120ml Guinness Extra Stout Beer

1/4 cup or 60ml balsamic vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 teaspoons chili powder (spice mix, not cayenne)

2 teaspoons ground cumin

1 teaspoon fine sea salt

1 teaspoon MSG (monosodium glutamate)

1 teaspoon smoked paprika

1 teaspoon ground black pepper

8 bone-in, skin on chicken thighs

Method

Purée the shallot and garlic with the olive oil in a small food processor.

Add that mixture to a gallon bag along with the dry spices and sugar.

Add in the Guinness, Worcestershire sauce and vinegar. Seal the bag and massage it until the sugar and salt have dissolved and the spices are well mixed.

Add the chicken. Press the air out of the bag and seal so that the chicken is well coated with marinade.

Marinate for at least 2 hours, or overnight, chilled in the refrigerator.

When you are ready to cook the chicken, remove the bag from the refrigerator and preheat your oven to 375°F or 190°C. Oil a large baking pan with olive oil.

Remove the chicken from marinade and put it in the baking pan, skin side up.

Bake for 45 minutes or until golden and cooked through.

Pour the marinade in a small pot and gently bring it to the boil.

Keep it at a low boil for at least 10 minutes, then cook to reduce the liquid by half.

Use the cooked marinade to baste the chicken regularly as it bakes.

Remove from the oven and serve warm with any remaining cooked marinade on the side as a sauce. Garnish with chopped green onions, if desired.

Enjoy!

It’s Sunday FunDay and as I mentioned above, we are celebrating National Drink a Beer Day. Check out the links below.

Beer and Garlic Marinated Chicken Breasts from A Day in the Life on the Farm
Beer Batter Fried Shrimp/Prawns with Green Tahini Sauce from Sneha's Recipe
Michelada from Karen’s Kitchen Stories
Spicy Guinness Marinated Chicken Thighs from Food Lust People Love
Wisconsin Beer Cheese Soup from Amy's Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Spicy Guinness Marinated Chicken Thighs!

Wednesday, September 24, 2025

Roasted Chicken Thighs with Stuffing

These succulent roasted chicken thighs are baked on top of the stuffing, so it gets basted with chicken juice while the chicken turns golden. Divine.

Food Lust People Love: These succulent roasted chicken thighs are baked on top of the stuffing, so it gets basted with chicken juice while the chicken turns golden. Divine.

This is a dish that I make when I’m tired of the typical starchy sides of rice, potatoes and pasta. A lot of people only think of stuffing only when it’s turkey time but, boy, howdy, it goes so well with chicken! You don't have to wait for Thanksgiving or Christmas to make stuffing. Really. Don't wait. Life is too short.

This is a family favorite for us, all year round. I hope it will be one of yours too.

Roasted Chicken Thighs with Stuffing

I have no idea where they got to but I either didn’t take photos of making the stuffing or I have somehow misplaced them. It’s pretty easy though and basically the same instructions as my regular bread dressing recipe, which does have photos, here: Buttery Baked Bread Dressing But any questions, please leave me a comment and I will endeavor to respond promptly!

Ingredients

For the chicken:

4 chicken thighs, boneless, skin on

fine sea salt

freshly ground black pepper

cayenne

poultry seasoning

olive oil for drizzling on before baking

For the stuffing:

6 slices sandwich bread, cubed

1 small onion, diced

2 ribs celery, diced

2 tablespoons butter, plus extra for the casserole dish

fine sea salt

freshly ground black pepper

2 teaspoons poultry seasoning

1/4 teaspoon cayenne

1 cup or 240ml chicken stock

Optional garnish: chopped parsley

Method

Season the chicken thighs with a generous sprinkle of salt, pepper, cayenne and poultry seasonings. Set aside.

In a large pan, melt the butter over medium heat and cook the onions and celery until they are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the poultry seasoning and cayenne.

Set your oven to preheat at 350°F or 180°C and butter your favorite casserole dish.

Put the bread cubes in a large mixing bowl and pour the seasoned buttery celery and onions over them. Use two spoons like salad tongs to toss and combine.

Add the stock and toss again to combine.

Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.

Pour the mixture into your buttered casserole dish and nestle the seasoned chicken thighs skin side up on top of the stuffing. Spread the skin out so it can all get crispy. This is one of the best parts!

Give it a drizzle of olive oil.

Bake in the preheated oven for about 45 minutes or until the chicken is golden brown and cooked through. If it starts to brown too much before it’s cooked, you can cover the baking dish with foil.

Remove from the oven and serve hot. Garnish with chopped parsley, if desired.

Enjoy!

Welcome to the 20th edition of Alphabet Challenge 2025, brought to you by the letter T. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the T recipes below: