Chocolate for breakfast

I'm taking a short break from my Ice Cream Week (and a half) to bring you these yummy muffins.  This week's Tuesdays with Dorie recipe was selected by Bridget of The Way the Cookie Crumbles.  She picked Chocolate Chunk Muffins. When I first read the pick for this week, my first thought was that I was sure I'd made this recipe before.  After all, how could I go three and a half years baking from this book and skip over something with so much chocolate?  Especially since my girls love anything with chocolate chips/chunks.  I looked through my archives, but there was no evidence that I've made these before. 

Like most muffins, these were easy to mix up.  You mix the dry ingredients in one bowl, the wet ingredients in another (in this case, two others), pour the wet on top of the dry, and gently mix until just barely incorporated.  I used regular Hershey's cocoa powder and 58% El Rey chocolate in the muffins.  For the chunks, I actually used chocolate chips, 63% dark chocolate chips from Guittard.  I loved the texture of the muffin batter--not at all runny.  That was good, because it always seems like when I have a runny batter, I end up with flat tops (on muffins or cupcakes) that bake into each other.  No such problems here!  I ended up baking my muffins for 20 minutes.

The verdict?  Gillian will always love scones more, but these muffins were deemed an acceptable way to start off our Independence Day.  =)  Anything with chocolate chips tends to go over well in this house.  The girls ate theirs plain, but I topped mine with some raspberry fruit butter, which was a very good combination.  I love raspberry and chocolate together.

For this week's recipe, head over to Bridget's blog.  And to see what everyone else thought of these, check out the Links.   Stay tuned for another great chocolate/raspberry combination tomorrow!