Double Chocolate Chip Muffins

Sometimes, you’re just trying to live your life when a wicked craving for one of those huge Costco chocolate muffins hits you out of nowhere. In those times, I believe in preheating the oven, grabbing a bowl, and addressing that craving head on.

This batter isn’t excessively sweet; it’s a good balance to all the ooey, gooey, melty chocolate chips. But don’t underestimate these “muffins”. They’re pretty much unfrosted cupcakes. Since they’re not Costco sized, you can feel less guilty. Unless, of course, you eat three at a time…like I did.

Double Chocolate Chip Muffins
(Original recipe: Food Network)

1-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup bittersweet chocolate chips
3/4 cup milk
3/4 cup packed light brown sugar
5 TBSP unsalted butter, melted
2 tsp pure vanilla extract
2 large eggs

Preheat the oven to 350 degrees F. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir in the chocolate chips to the dry mix.

In a second bowl, whisk together the milk, brown sugar, butter, vanilla and eggs until smooth. Quickly fold the milk mixture into the flour mixture with a rubber spatula.

Divide the batter evenly among 9 lined muffin cups. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Transfer the muffins from the pan to a wire rack to cool.


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