For several recent summers, we would take a trip to the Bahamas (I am such a creature of habit). The beaches are great but one of the things I actually looked forward to a lot was eating one of the hotel's chocolate muffins for breakfast most mornings. They were oversize cakes in essence - moist and chocolaty, with a crisp top crust and just enough bits of actual chocolate running through the center. So to pay homage to that lovely muffin, I decided to try a batch of chocolate chocolate-chip muffins at home.
I wish I'd thought to take a picture of those muffins from the Bahamas to show you. Better yet, I wish I'd had the courage to ask someone for the recipe. I actually thought about it but I'm pretty sure any such request would've been turned down. I really wish I could get my hands on that recipe because to be honest, these muffins I made at home were quite nice shortly out of the oven with the warm chocolate chips being particularly tasty but they dried out rather quickly and the chocolate chips hardened when cooled.
If I venture to make these muffins again in the future, I'd try doing a few things differently. I'd add a bit more moisture by increasing the amount of buttermilk in the recipe and chop up some chocolate instead of using chocolate chips, which resist melting and sort of re-solidifies (I was trying to make life a little easier by using the chocolate chips). I'd also like to try substituting canola oil for the butter, which should make them moister.
