Chocolate Stout Muffin Bread


Chocolate Stout Muffin Bread7

Let’s talk about chocolate stouts for a minute.

If you aren’t aquatinted with these Dark Knights, you might be under the impression that your beer will be like a tall glass of malty chocolate milk. For the most part, that isn’t the case. While I was at Hanger 24, those awesome guys let me taste some of the grains they use in their Chocolate Porter.


Hanger 24-2

(By the way, neither of those hands are mine, I’m taking the photo)

It tastes, even pre-brew, more along the lines of unadulterated raw cocoa rather than a giant slice of cake. For me, this is great news. The flavors of cocoa (before the butter, cream and sugar are added) are dry and even bitter, making a great addition to the flavors of a stout. If you’re afraid of a beer flavored Yoo-Hoo, you’re in luck. For the most part, chocolate stouts grab those great dry flavors of that cocoa bean without that cloying sweetness of a dessert that you don’t really need in your pint glass.

Here are some of my favorite chocolate stouts and porters, please let me know if you have a favorite of your one:

Bison Chocolate Stout

Rogue Chocolate Stout

Hanger 24 Chocolate Porter

Ken Schmidt / Iron Fist / Stone Chocolate Mint Stout

Souther Tier Choklat (I have yet to get my hands on this on the West Coast, but it’s on my Must Drink list)

Chocolate Stout Muffin Bread


  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2/3 cup coca powder
  • 1 cup white sugar
  • 1 tbs baking powder
  • 1 tbs cornstarch
  • 2/3 cup chocolate chips
  • 10 ounces stout
  • 2 tbs vegetable oil
  • ¼ cup melted butter, divided in half


  1. Preheat oven to 350.
  2. Add the flour, salt, cocoa powder, sugar, baking powder, cornstarch, and chocolate chips stir to combine.
  3. Pour in the stout, oil and 2 tbs of the melted butter, stir until just combined, some lumps are expected.
  4. Pour into a loaf pan that has been sprayed with cooking spray. Pour the remaining butter over the top.
  5. Bake at 350 for 40 to 45 minutes or until a tooth pick inserted in the center comes out with just a few crumbs on it. Allow to cool before slicing.

Chocolate Stout Muffin Bread8


45 thoughts on “Chocolate Stout Muffin Bread

  1. Gorgeous! The week before St Paddy’s Day I had TWO massive choc bread/cake fails. I don’t honestly know where I went wrong & made bars instead. Taste was great, just not camera-pretty. Your bread…is totally gorgeous! Do you think there is anything that could replace the 12 oz of stout if I wanted to keep that out of it? Buttermilk? Sometimes in recipes like this..there is just no replacement. Just curious!

    1. I had two major yeast bread fails last year with chocolate. I tried to make my standard Cinnamon rolls but with a chocolate dough and the damn dough would not rise! I tried four times, the only think I can think is that somehow the cocoa powder was killing the yeast. I was so mad! But as far as replacing the stout, I think the beer is important as a leavener in this, but maybe make a chocolate soda bread instead?

    1. Thank you! I actually debated waiting to post this so that I could re shoot the photos. I don’t really like them. But thank you so much, that makes me feel better!

    1. I’ll just eat your share of chocolate 😉 But I think some people are disappointed that most chocolate stouts taste more like cocoa than chocolate, but I like it that way, it makes me sense with the flavors.

  2. Will be making this tonight! I truly appreciate your dedication to beer and baking – thanks for all that you share with us and encouraging more of us to bake awesome things with craft beer. 🙂

  3. You’re right…no more excuses. This is in the oven right now using Lugene’s Chocolate Milk Stout. I couldn’t quite bring myself to crack the bottle of Southern Tier.

  4. It’s not exactly a craft brew (or a chocolate stout for that matter), but I never really enjoyed the taste of stout until I went to the Guinness Storehouse and tasted some of the grains they use. It totally makes a difference in understanding the depth of flavor in the final product!

    This bread looks too good. I’d love to make a muffin version 🙂

  5. This looks awesome! Can you clarify loaf pan dimensions? I have 3 different sizes and want to make sure I’m getting as close to the recipe as possible.I intend to use Southern Tier Chokolat and I’ll let you know how it works out :p


  6. I just made this today…and served it with our Chocolate Butter…it was fabulous…it was also wonderful straight up! I will be making this again…thanks for the recipe.

  7. Just made this. It is in desperate need of a touch of salt. Other than that, it’s great. Used southern tier choklat stout and a touch of central waters bourbon stout as well as a tbs. of vanilla bean infused buttermilk. Also dropped two snickers bars in the center for a little extra kick.

  8. I just made this (and am eating it as I type, crumbs in the keyboard) with American Brewing Co. Caboose Oatmeal Stout…definitely a winner! My batch turned out a little dry, and I wish I’d thought to throw in some bourbon or Snickers bars…good excuses to make it again!

  9. Your text says “before the butter, cream and sugar are added” but I don’t see cream anywhere. Guessing that it’s not actually in the recipe, right?

    1. No. What I’m talking about there is how chocolate stouts taste like raw cocoa, as opposed to a chocolate bar which contains cocoa plus cream, butter and sugar. It wasn’t a reference to the recipe at all.

  10. So…I made this again…and since I love to experiment…I added a good handful of fresh cherries (chopped)…Chocolate & Cherry…YUM! Looking forward to more experimentation. This bread is such an easy and delicious treat!

  11. I’m so excited to make this. I have Brooklyn Brewery Black Chocolate Stout which is delicious and a 10%ALC to boot!!

  12. I made this last night, it was quick and easy but so delicious! We served slices with a scoop of vanilla frozen yogurt, huge success for family dessert 🙂

  13. Hello, thinking of making this cake this weekend. If I made it today and put it in an airtight box, would it still be good on Sunday? Going to serve with cherry ice cream. Thanks, Jess.

    1. Probably. I would wrap it really tight in plastic wrap, then in aluminum foil and put it in the fridge. Just warm it in the microwave for a few seconds before serving.

  14. I personally dont like beer. But I like beer breads. Seen this on pintrest am going to try it tonight. Love chocolate sounds so good. Beatiful photo.

  15. Southern Tier is made where I live in Buffalo, NY. It’s very good. I prefer the Wolavers Organic oatmeal stout. The tasting notes are of deep cocoa and espresso.

  16. I was wondering… Why is it for to pour half of the melted butter over the top before cooking the muffin bread?
    Btw, I have already made this recipe and I loved it. Greetings from Spain.

  17. Just made this with Stone Xocoveza & served with vanilla ice cream and mixed berry sauce. And of course a Xoxoveza! So amazingly good!!! Thanks for the recipe!

  18. I just made this with Samuel Smith Chocolate Stout and white whole wheat flour. Wow, it’s really really good. The texture is amazing and you can definitely taste the beer amidst the chocolates-ness of the bread. Super yum!

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