I had “bake something chocolaty” on my To Do list.  Sometimes my To Do list contains laughable tasks (and by “sometimes,” I mean all of the time).  While I was totally serious about baking “something chocolaty,” I smiled when I looked at it.  And I was still smiling when I crossed it off.

I hadn’t baked anything chocolaty in a week or so.  That’s fairly unusual for me.  I bake chocolate chip cookies on a pretty consistent basis.  But sometimes we need a break from the ordinary.  And there’s been a decent amount of summer produce occupying my kitchen, so I’ve been inspired to make a lot of seasonal, summery fare.

However, I was in a serious mood to bake up something chocolaty and a little decadent.  I flipped through the Joy the Baker cookbook for inspiration and came across this recipe.  I hadn’t baked muffins in a while either, so these were just the ticket.

I have to share a secret with you though — double boilers freak me out.  Like, I’m afraid the bowl will pop up and smack me in the face while I’m whisking or something.  Ridiculous, right?  That sort of thing only happens on I Love Lucy.  But I totally conquered my fear of double boilers to make these muffins!  No bigs.

They are light and fluffy, yet rich and indulgent as well.  And any excuse to eat chocolate for breakfast is completely legit, in my opinion.  Bill Cosby’s kids agree.

These also make a wonderful mid-morning snack, late afternoon treat, or… yeah.  They’re delicious anytime.  They just are.  The end.

Double Chocolate Muffins

Recipe adapted from the Joy The Baker Cookbook

Makes 12 muffins

You will need:

1/2 c. (1 stick) unsalted butter

1 c. milk chocolate chips

2 c. all-purpose flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 t. vanilla

1/2 c. packed light brown sugar

2 eggs

2/3 c. buttermilk

1 c. white chocolate chips

1. Preheat oven to 350 degrees.  Line muffin tin with paper liners.

2. Place about 2 inches of water in a small saucepan and bring to a simmer over medium heat.  Place butter and milk chocolate chips in a heat proof bowl and place on top of the saucepan of simmering water.  Make sure the water does not touch the bottom of the bowl.  Whisk the butter and chocolate chips until completely melted and glossy.  Set aside to cool.

3. Sift together flour, baking powder, baking soda, and salt in a large bowl.  Set aside.

4. Whisk brown sugar into slightly cooled chocolate mixture.

5. In a small bowl, whisk together eggs, buttermilk, and vanilla.  Pour into chocolate mixture and mix until well combined.

6. Add the flour mixture, all at once, into chocolate mixture.  Fold in gently with a spatula until no flour remains.  Stir in white chocolate chips.

7. Divide batter evenly among 12 muffin cups.  Bake for 18 to 20 minutes, or until toothpick inserted in center comes out clean.  Cool in pan 5 minutes and then remove and let cool completely.  Store in an airtight container, at room temperature, for up to four days.