Who doesn’t love chocolate? And when you can have chocolate for breakfast, even better! I was craving chocolate tonight but didn’t feel like making cookies or a complicated cake so I turned to these muffins. They were delicious and definitely satisfied my craving. Even more surprising, they weren’t terribly rich, which I generally find is the case when I have something this chocolately! I can’t wait to make these again soon!

Chocolate-Chocolate Chunk Muffins
from Baking: From My Home to Yours, by Dorie Greenspan

6 tablespoons unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup cocoa
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Center a rack in the oven and preheat the oven to 375 F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

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.

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.

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.

Yields 12 muffins.