Chocolate Chocolate Muffins
Baking with M: Week 2
5-year olds are cute, but fickle when it comes to making plans. Much to my surprise, another Sunday comes around, and mine asked me “Mommy, what can we bake today?”
She’s been flipping through some of my old cookbooks. In the age of the Internet and with the vast array of food blogs, recipe ratings, and comments, most of my cookbooks collect dust except for a few personally tried and true recipes, so I’m glad they’re getting some use again. She can read a bit, but her favorites have pictures. Bonus if they’re pictures of desserts.
Her first choice was Crazy King Ludwig’s cake from the Serendipity cookbook
Then cookies were discussed. She had her heart set on M&M cookies, but we had no M&Ms. She was… displeased. But then I had a thought.
“What about chocolate-chocolate chip cookies?”
Her eyes got big. “YES!!!!” she squealed.
And then she one-upped me. “Muffins?!” she said.
So muffins it would be.
I looked online for a recipe with ingredients available in my pantry, and came across this one on Pretty Simple Sweet. We mostly followed the recipe as written.
Our substitutions:
- We swapped buttermilk with one cup of milk + 1 tbsp white vinegar (who actually has buttermilk on hand?).
- For the chips, we used half large dark chocolate chips and half semi-sweet mini chips.
Starting the oven at a higher temperature gives the muffin top a nice crust, and lowering the temperature allows the inside to bake slowly to stay wonderfully gooey and delicious. I left them in about one minute too long, but they are chocolatey, light but decadent and so delicious.
And again, my husband asked for peanut butter and was denied. But I do think warming these and adding a schmear of PB would be lovely.
* This post contains affiliate links which may pay me a small commission at no cost to you. This aims to help offset the cost of hosting this site. Thanks for your support! *