Best Ever Double Chocolate Muffins

Ingredients

• id: flour metric: 190g imperial: 1 1/2 cups name: all-purpose flour

• id: cocoa_powder metric: 50g imperial: 1/2 cup name: unsweetened cocoa powder

• id: sugar metric: 150g imperial: 3/4 cup name: granulated sugar

• id: baking_powder metric: 15ml imperial: 1 tablespoon name: baking powder

• id: salt metric: 2.5ml imperial: 1/2 teaspoon name: salt

• id: chocolate_chips metric: 175g imperial: 1 cup name: chocolate chips (reserve some for topping)

• id: milk metric: 240ml imperial: 1 cup name: whole milk

• id: eggs metric: 2 large imperial: 2 large name: eggs, room temperature

• id: vanilla metric: 2.5ml imperial: 1/2 teaspoon name: vanilla extract

• id: oil metric: 80ml imperial: 1/3 cup name: vegetable oil

Instructions

1. Preheat your oven to 175°C (347°F) and line a 12-cup muffin tin with paper liners or grease with butter.

2. In a large mixing bowl, whisk together {flour}, {cocoa_powder}, {sugar}, {baking_powder}, and {salt} until well combined. Add most of the {chocolate_chips} to the dry ingredients, reserving about 2 tablespoons for topping the muffins.

3. In a large liquid measuring cup or separate bowl, whisk together {milk}, {eggs}, {vanilla}, and {oil} until smooth and well combined.

4. Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Mix just until no streaks of flour remain - be careful not to overmix, as this will make the muffins tough.

5. Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups, filling each about 2/3 full. Sprinkle the tops with the reserved {chocolate_chips} if desired.

6. Bake for 23-25 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with just a few moist crumbs attached.

7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips

Mixing Technique: The key to tender muffins is minimal mixing. Stir the wet and dry ingredients together just until combined - lumpy batter is perfectly fine and actually preferred.

Room Temperature Ingredients: For best results, use room temperature eggs and milk. This helps create a more uniform batter and better rise.

Chocolate Chip Distribution: Tossing the chocolate chips with the dry ingredients before adding wet ingredients helps prevent them from sinking to the bottom during baking.

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Thaw frozen muffins at room temperature or warm briefly in the microwave.

Flavor Variations: Try adding a pinch of espresso powder to intensify the chocolate flavor, or substitute mini chocolate chips for regular ones for more even distribution.

Doneness Test: Muffins are done when they spring back lightly when touched and a toothpick comes out with a few moist crumbs - completely clean means they're overbaked.

Make-Ahead Tip: The batter can be prepared the night before and stored covered in the refrigerator. Add an extra minute or two to the baking time if baking from cold.