Vanilla chocolate chunk muffins are so decadent, you’d think they were dessert instead of breakfast.

I’ve always wanted to be the person who is amazing at making muffins. When neighbors move in, I’d show up with a giant basket filled with multiple kinds and flavors to satisfy every palate. The Bree Van De Camp muffin gal (sorry, old Desperate Housewives reference there but she made awesome muffins). The problem with it isn’t necessarily getting the muffin recipes right. I’ve got those down. My muffins are fluffy and moist, sweet and sometimes savory, perfect. I just don’t have a fancy basket, any new neighbors and any real desire to spend all weekend baking 3,000 muffins just so each basket has a variety fit to every liking.

If I did have to choose one to give to a new neighbor, it’d be these vanilla chocolate chunk muffins. They are so beyond moist and fluffy, which is a given. And each bite has a generous chunk of chocolate, making them sweet and sinful, almost like dessert over breakfast. I couldn’t help myself and lightened them up a bit by using some white whole wheat flour in place of all-purpose. I know the world is divided into people who swear by their old ingredients and people who are willing to try the new. I’m in the second camp. For me, replacing just half of my all-purpose flour with white whole wheat doesn’t compromise the taste or texture but gives me a lighter feeling when I’m eating.

So if you’ve got some new neighbors, some new friends, a co-worker you are looking to impress, bring in a stash of these muffins. They’ll thank you (if they even get any, I ate all of my batch alone. I don’t share).