One thing I joke about when I introduce a new muffin recipe (not this one!) in my new cookbook coming out this fall is the gulf between the muffins we stare at in the coffee shop and the ones we make at home. Why is one sky-high and shiny and fluffy and the one I make for breakfast is so… beige? I mean I know. When I’m the one making the muffins I cringe at all the refined sugar flour and oil that goes into making them so pretty. So I fill them with oats and dried fruit and whole wheat flour and yes they’re heavy and beige. But as I stared at these beauties the other morning in my local bagel shop I decided: enough.
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The most chocolatey double chocolate muffins
Sometimes you need a chocolate muffin that barely pretends to be anything other than cake. Sure there’s yogurt. Sure the sweetness is kept in check. But I decided I needed a recipe in my repertoire for a chocolate muffin that’s as pretty as I tend to buy for those days when only a dark chocolate muffin will do. It was a great idea; no one in my family minded as I tested and retested them to get them just right for us. They met all my baking rules: they’re one-bowl use no fiddly ingredients and even pass the “leave it on the counter overnight” test. The muffins are still surprisingly soft in the morning (although of course a little drier). Finally you can easily reduce your commitment level: halve them and you’ll get six muffins. I hope they’re a perfect start to your week.
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Spoon the batter into each of the 12 muffin cups; don't worry if it comes all the way to the top. Spread the remaining 1/3 cup of chips over the tops of the muffins. Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center of each muffin comes out clean.
