Double Chocolate Chip Muffins

A cross between a brownie and chocolate cake, these muffins are a chocoholic’s dream, delivering a double dose of chocolate in every bite.

Yield: 12 muffins

1 3/4 cups all-purpose flour (425 ml)
1/2 cup unsweetened Dutch-process cocoa powder, sifted (125 ml)
2 tsp baking powder (10 ml)
1/4 tsp salt (1 ml)
1 1/2 cups granulated sugar, divided (375 ml)
2 eggs
3/4 cup milk (175 ml)
1/2 cup vegetable oil (125 ml)
2 tsp vanilla (10 ml)
1 cup semisweet chocolate chips (250 ml)

Preheat oven to 375 F (190 C)

Muffin pan, greased or lined with paper liners

In a medium bowl, combine flour, cocoa powder, baking powder, and salt.

In a large bowl, whisk together 1 cup (250 ml) of the sugar, eggs, milk, oil, and vanilla. Stir in flour mixture just until combined. Fold in chocolate chips. Do not overmix.

Spoon batter into prepared muffin cups. Sprinkle evenly with remaining sugar.

Bake in preheated oven for 22 minutes or until puffed and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

Source: 125 best Chocolate Chip Recipes by Julie Hasson

more recipes from this book:
- Cookies-and-Cream Shake
- Banana Chocolate Chip Cake

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