Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

Who wants <a href="https://youtu.be/gBLX3bcZzXk?si=FVftEO2AkNPat8Lp&t=110">chocolate cake for breakfast</a>? Maybe the better question is: Who doesn’t want chocolate cake for breakfast? With a super-tender crumb, cocoa powder and dark chocolate chunks in the batter, and a chocolate glaze on top, these rich muffins blur the line between muffins and cakes more than any other muffin recipe. Add in a layer of streusel in the middle and on top, with the option of spiking the streusel with cocoa powder for an extra hit of chocolate, and every bite of these crazy chocolatey cakes will be crunchy, gooey, and pillowy soft, all at the same time.The key to the recipe’s success is properly emulsifying the batter. By tempering the eggs and buttermilk with hot browned butter, we bring the liquid portion of the batter up to a nice warm temperature, which helps create a stable emulsion. That browned butter also helps to give an extra dimension of flavor, rounding out the sweetness of the sugar and the richness of the chocolate.

Ultimate Double-Chocolate Muffins