Double Chocolate Chunk Muffins

For a true chocolate lover’s chocolate chip muffin recipe, look no further than this version from award-winning cookbook author Dorie Greenspan. While most bakery-style muffins make do with just a handful of milk chocolate or semisweet chocolate chips, here chocolate is added at no less than three stages: Cocoa powder is whisked into the dry ingredients; melted chocolate is stirred in with the wet ingredients; and irregular chocolate chunks are added to the finished muffin batter. The results resemble little rounds of chocolate cake—with rich color, a tender crumb, and slightly shiny muffin tops—but they’re not nearly as sweet as you’d expect from something that looks so much like dessert. According to Greenspan, these treats straddle the divide between cupcakes and muffins, and they’re equally welcome at tea, brunch, or the breakfast table.

Using chopped bars instead of regular or mini chocolate chips creates a bake with melty pools of chocolate (most chips are engineered to keep their shape). If you’d rather dispense with the fuss of chopping, you could sub in our favorite chocolate chips, which are differently shaped than the standard variety and also transform into satisfying chocolate pools.

Greenspan notes in the instructions you can use paper liners in your muffin tins, but you can also grease the wells with a little butter, vegetable oil, or cooking spray. She also champions silicone muffin liners, which are nonstick without any help from outside forces.

This recipe was adapted from ‘Baking: From My Home to Yours’ by Dorie Greenspan. Buy the full book on Amazon.