1 cup semi-sweet chocolate chips (plus a little extra for topping)
1/2 cup chopped dark chocolate (optional, for extra richness)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
Mix Wet Ingredients: In a separate bowl, whisk the melted butter, eggs, vanilla extract, and milk together.
Combine: Pour the wet ingredients into the dry ingredients and gently fold until combined (don’t overmix—it’s okay if there are a few lumps).
Add Chocolate Chips: Stir in the chocolate chips and chopped dark chocolate (if using).
Scoop Batter: Spoon the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle extra chocolate chips on top for an extra chocolatey finish.
Bake: Bake for 18-22 minutes, or until a toothpick comes out clean or with just a few crumbs. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.