OK… I who haven’t had more than 4 hours of continuous sleep for the past few weeks, am talking to you in between my loose grip of consciousness, and my looser grip of consciousness, and then… oh look! it’s my unicorn-pony who helps with my dishes~    Uh whadat?  Oh yeah.  I was saying, how about, we take these double chocolate-y muffin tops, yes, just the tops because I couldn’t even trust my hands-and-eyes coordination to drop the batter into the molds (but it’s really because I was never fond of the bottom half of a muffin so I thought why bother), and slip into The Lady’s Wonderland to catch up?  These muffin tops are warm and melty, moister than a cookie, crispier than a muffin, larger than the face of Cheshire Cat, and goes faster than the longest sleep I’ve recently enjoyed.

So come, we could all use a fall down a tree-hole once in awhile.  Tell me about that time when you showed up in school without pants and your braises fell off.

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Makes:  7~8 XL muffin tops

The recipe is generously adapted from Thomas Keller’s blueberry muffin recipe, which I know, seems to have a lot more ingredients than a typical one.  But I have come to believe, firmly, that the honey… molasses… and whatnots, all plays a part on making these muffins the most moist and flavourful ones I’ve had.  I’ve reduced the sugar from the original 1/2 cup to 1/3 cup, just because I don’t like things too sweet, but you can certainly adjust that to your likings.


Yield: 7~8 XL muffin tops


  • 6 1/2 tbsp (96 grams) unsalted butter
  • 1/3 cup (66 grams) granulated sugar
  • 2 1/2 tbsp (54 grams) honey
  • 2 tbsp (40 grams) molasses
  • 1 tbsp (14 grams) vegetable oil
  • 1 large egg
  • 1/2 tsp vanilla paste or vanilla extract
  • 1 1/4 cup (155 grams) all-purpose flour
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup (130 grams) heavy cream
  • 6 oz (170 grams) semi-sweet chocolate, roughly chopped
  • 1/4 cup (25 grams) shaved almonds to top
  • Powdered sugar to dust


  1. Preheat the oven on 400F/205C.
  2. In a large bowl with hand-held mixer, or stand-mixer with paddle attachment, cream the unsalted butter (I started with cold butter) with granulated sugar for 3 min until light and fluffy. Add honey, molasses and vegetable oil, and mix evenly. Then beat in the large egg and vanilla paste for another min until thick and creamy. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and ground cinnamon. Add the flour-mixture into the mixer, along with heavy cream, then mix/fold everything just until it comes into a thick batter. Add the chopped chocolate and fold until combined.
  3. On a parchment-lined baking-sheet, place large scoops of batter with *at least 4" (10 cm) of space in between each". Sprinkle the shaved almonds on top and press lightly so they stick. If your oven heats from both top and bottom, place the baking-sheet right on the very bottom of the oven (encourages a crispier crust), and bake for 13~15 min, until an inserted wooden skewer comes out with moist crumbs.
  4. Let cool for 10 min on the baking-sheet, then transfer to a cooling rack. Dust with powdered sugar. These are the best when they are still slightly warm.


  • Emily

    January 18, 2015 at 5:31 PM Reply

    I love you.

  • Belinda @themoonblushbaker

    January 18, 2015 at 5:38 PM Reply

    Carry on and bake my sleepless buddy. I think I have got my newest excuse to turn on the oven in 30C heat. Also the last picture has my heart <3 Mandy.

  • Thalia @ butter and brioche

    January 19, 2015 at 11:49 AM Reply

    Never thought I would say I want a muffin top right now.. these look decadent and delicious too.

  • Jess

    January 19, 2015 at 6:33 PM Reply

    OMG these are to DIE for!!!!!!!!!!!!!! Genius!!!!!! It’s like you’ve shown extra love to the frequently unloved muffin and various small cake tops that get sliced off their delicious bodies before icing, by making a whole recipe of them, to them and for them. Love. It!!!! xx

  • Linda | Brunch with Joy

    January 20, 2015 at 10:42 PM Reply

    Sleepless nights always lead me to crazy ideas..(and becoming one crazy lady). Carry on, my friend! Choco-colate muffin tops sound like a perfect treat for breakfast and no, never say no to chocolate!

  • Rebecca @ DisplacedHousewife

    January 22, 2015 at 8:23 AM Reply

    These look tasty…love the Thomas Keller Bouchon book.

  • Emily | The Flown Scissortail

    January 22, 2015 at 11:47 AM Reply

    This would have solved so many muffin stump problems in that Seinfeld episode! They look delicious!

  • June Burns

    January 24, 2015 at 10:38 PM Reply

    Oh wow those look incredible! So chocolaty and fudgy :)

  • Lily

    February 14, 2015 at 9:28 PM Reply

    Recently by a strike of luck I came to your website. Totally captivated! Love the photos as well. Can you let me know what model camera you are using?

  • Kai

    June 9, 2015 at 1:10 AM Reply

    Hmm.. any suggestion what to replace the molasses? or can I just skip it?
    : )

    • mandy@ladyandpups

      June 9, 2015 at 1:29 AM Reply

      Kai, you can try skipping it, or replace the sugar with dark brown sugar :)

  • Nas

    October 17, 2015 at 6:39 AM Reply

    I was trying to go a week without baking (I think I have a bit of a problem) and then I saw this recipe……..well, time to go make these :D

  • Jessica Loehr

    April 30, 2017 at 3:24 PM Reply

    Could you make regular muffins with this recipe?

  • Windy

    September 21, 2017 at 8:36 AM Reply

    OMG, my bestest friend and favorite chocoholic is going to think I am a god(dess)! After I spring a basket of these babies on her, I will be in good shape if I ever need a new kidney…

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