Double Chocolate Muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk (whole or buttermilk works best)
• 1 cup semi-sweet chocolate chips (plus a little extra for topping)
• 1/2 cup chopped dark chocolate (optional, for extra richness)

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. Mix Wet Ingredients: In a separate bowl, whisk the melted butter, eggs, vanilla extract, and milk together.
4. 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).
5. Add Chocolate Chips: Stir in the chocolate chips and chopped dark chocolate (if using).
6. 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.
7. 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.