Tuesday, July 05, 2011

TWD—Chocolate-Chocolate Chunk Muffins

We made muffins this week for Tuesdays With Dorie.  The Chocolate-Chocolate Chunk Muffins were chosen by Bridget from The Way the Cookie Crumbles

DSCF5764I wanted to love these muffins—since they ARE chocolate.  But it’s probably my fault (always changing a recipe—sigh!).  I’m afraid my slight changes made these muffins too dry and quite crumbly.  Especially when my husband gives me his opinion about something I’ve made without my even asking.  These do taste good, even though they were rather crumbly.

Here are the changes I made, which really aren’t that many, but probably caused the crumbliness. 

Instead of butter, I used Bestlife 50/50 buttery baking sticks.  For the two cups of all purpose flour, I used one cup of all purpose and one cup of whole wheat pastry flour.  I also added some hazelnuts and walnuts because the dark chocolate I used was Lindt Excellence Intense Dark Chocolate with caramelized walnut and hazelnut pieces.

DSCF5752 

Next time I try these, I’ll try to stick with the recipe! ;)  Check out all the other chocolate goodness on the Tuesdays With Dorie website.  Bridget will have the recipe on her blog.

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I made these as soon as I saw the chosen recipes for this month.  Most of them went in the freezer because even though they are a little crumbly, I’d still keep eating them! ;)

13 comments:

Lisa Ernst said...

Awww...sorry to hear the muffins didn't come out so well. I always tinker with recipes too, sometimes with good results, sometimes not. They do look good, though, and its hard to beat a double chocolate muffin (as far as muffins go).

Pamela said...

I can't stand when you get psyched for a recipe and it let's you down. They look pretty good and the chocolate you used sounds so good! If all else fails, toss some ice cream in top of a muffin and call it a day. :-)

Assistant said...

Would you still recommend to use the Lindt chocolate or are there any other kinds that work better?

thanks for the recipe changes!
Liz-CoolProducts

Inside a British Mum's Kitchen said...

Crumbly or not - these look delicious - sounds intensely chocolate which has to be a good thing! I always start changing recipes too - sometimes for the better and sometimes not!
Mary
PS -so glad to have found your blog - im signing up to follow you - I have 4 girls!

Flourchild said...

They look really good Katrina..sorry they weren't what you expected!

Valerie said...

I think your muffins look amazing, despite their crumbliness (love that deep dark chocolate colour!)

Mine weren't crumbly, but they didn't spread out much while they were basking in the oven's warmth. Still great though. :D

Nicole said...

They look prefect! Sorry they were dry. Maybe if you slather them with butter and jam they will be less dry?

Lisa said...

They still look good though. Maybe you can turn them into a trifle of sorts. Then the crumbliness won't matter.

Jessica of My Baking Heart said...

You could never tell just by looking at them! Sorry they weren't a huge hit... they're beautiful, though! :)

Cindy said...

Toast them, spread with a little butter and strawberry jam. I'm sure they would be delicious.

jillbert said...

Oh my, that Lindt bar looks delicious! Sorry about the crumbly!

Kayte said...

Oh, I love it when people show chocolate packaging and talk about it because I get a chance to learn! I never eat it so I don't know and depend on all of you to educate me. Thanks! Loved all the photos in the pie post as well...trying to catch up on blog reading so not commenting on all, but I did want to say that looks like one great pie and the kiddo pictures always make me smile. I feel like I know them!

Skin Whitening said...

This recipe is so delicious. I cannot think that some of you wanna put butter on this. Your craze. This kind of food is not going to help with skin whitening treatments.