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