At my office, we take turns bringing in breakfast on Thursdays. This week it was my turn, and I decided to make these double chocolate and allspice crumb muffins from Dorie Greenspan's baking book.
First up was this recipe for double chocolate muffins. I only had milk chocolate on hand, so that's what I used. The muffins were quite good, but they would have been even better with the bittersweet chocolate that the recipe specified. I also increased the amount of chocolate chunks to get a muffin with a little more texture.
Next, I made these allspice crumb muffins. This is a fairly simple muffin, with a generous streusel topping. The allspice provides a background note of spice, but is not overpowering at all.
Both muffins were very well received. One of my coworkers commented that they had a great texture and weren't greasy at all, like store bought muffins can be. I don't have to bring breakfast again for a few months, but when I do, I may be turning to Dorie's book again! Everything I've made from from the book has been great.