Tuesdays with Dorie: Chocolate-Chocolate Chunk Muffins

July 5, 2011

This week, the Tuesdays with Dorie bakers made Chocolate-Chocolate Chunk Muffins, selected by Bridget of The Way the Cookie Crumbles.

What I did:

  • I made half the recipe and baked the 6 muffins in a silicone muffin pan.
  • I cut down the butter a little bit, replacing 1/3 of it with plain nonfat yogurt, which I mixed in with the buttermilk and egg mixture.
  • My chocolate “chunks” were a mix of mini chocolate chips and regular size dark chocolate chips.
  • I increased the amount of chocolate that is mixed in at the end, using about 50% more than the recipe calls for. (Thanks to comments in the P&Q saying that these needed more chocolate.)

How it went: The mixing part was quick. I was worried about overbaking them, because someone commented in the P&Q that they were dry. But then when I took them out of the oven, I worried that I had underbaked them. Worry, worry, worry! I ended up putting three of them back in the oven for a few minutes.

How it tasted: I cut one of the possibly-underbaked muffins in half and it looked fine. I ate that one and my husband ate another possibly-underbaked one, and they were both baked! (We haven’t tried the now-possibly-overbaked ones yet.) They were a little warm when we ate them, so the chocolate pieces were nice and soft. These were tender and very chocolatey. My husband the frosting lover commented that these don’t need frosting. Coming from him, that’s big!

Thanks to this week’s hostess Bridget for this great pick. She has the recipe posted here.  Or just open your copy of Baking: From My Home to Yours to page 19 and give these a whirl!


  1. First off…I love the plate the muffins are on! I added extra chocolate as well. Very good with more chunks!

  2. I don’t think mine were too dry at all. I did add more chocolate chunks and served them with blackberry jam, so they were good that way.

  3. Looks like it was a success! Extra chocolate is always a good thing! Do you like your silicone pans? I’ve been thinking about purchasing them. Do they stick at all? Have a great day.

    • I like the silicone muffin pan, and no, they do not stick! They are very flexible, so you have to put them on a baking sheet so they have a solid base. I’ve made lots of muffins in them and haven’t had any problems. I’d suggest trying one pan and seeing if you like it.

  4. Your muffins look fab Jill, and I’ll say it again, I adore your B&W plate.

  5. Mmm, yours look great, Jill. I do like how nice and high the tops are on these. Wish I would have save my good chocolate just for eating. 😉

  6. Yum they look great! Im glad you all enjoyed them. I loved the chocolate!

  7. I wish I’d read the P&Q’s this week before I baked the muffins. I enjoyed the recipe as written, but extra chocolate is never a bad thing, especially for breakfast 🙂

  8. Looks like they did great with your substitutions! They are beautiful muffins. We loved these too.

  9. Guys ate these and had one comment: Delicious! I made them twice and I have to say, they were gone in a flash both times. Yours look great, nice and moist I do believe.

  10. The problems and questions were very helpful this week! I put mine in for 18 minutes and they didn’t seem quite ready, so I ended up putting them in for the full 20 and they were fine – not dry at all.

  11. These look great. I love the idea of adding extra chocolate!

  12. The muffins look decadent, moist and chocolatey! I suppose even underbaked ones would be quite delicious

  13. they look perfect! def don’t need frosting

  14. These look fabulous!!!!!

  15. I’m not usually a big muffin fan, but these look delicious! And your plate is so cute!

  16. Goo d call to go with the extra chocolate. These were definitely a keeper, and didn’t need frosting (and I’m a chocolate fanatic, too). I always love it when you use that plate. 🙂

Comments are closed.

%d bloggers like this: