Normally about this time I’d be getting ready to post my Tuesdays with Dorie post but I realized something recently. When I was getting all my supplies for last week’s coconut butter thins I realized that TWD has become a chore for me. I’ve been around since pretty much the beginning, well over a year, and it was so much fun in the beginning. Every week seemed like a challenge, something fun to do and then we’d all post and it was such a tiny group that everyone had time to make thoughtful comments on everyone else’s post. It was like a family of Dorie fanatics. But now, with hundreds of members, it just isn’t the same. I stuck around because it really is an amazing group, but I just don’t need the stress anymore. Plus my URL never got changed on the blogroll so it’s like i haven’t been a member for a few months anyway. ;)


I did a Dorie recipe today because I wanted to. I originally wanted our favorite banana bundt cake but then I saw the chocolate-chocolate chunk muffins and had to make them. These so aren’t something I’d pick out but they just sounded so good today.

And they were. So rich and moist. Mmm. I used milk chocolate instead of bittersweet so they’re super sweet and delicious.  I’m definitely going to send them to work with hubs tomorrow or I bet I’ll eat every last one of them.

Oh, one more thing. I joined another weekly group. It’s small and it’s a book I’m not familiar with. I can’t wait!

Chocolate-Chocolate Chunk Muffins
Servings: 12 muffins
  • 6 tablespoons unsalted butter
  • 4 ounces bittersweet chocolate coarsely chopped
  • 2 cups flour
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
  2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
  3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.
  4. Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.



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