Double Chocolate Chip Muffins

I made these hoping for chocolate chocolate chip muffins like the ones you get at Costco – only to realize that I have forgotten what those taste like. Regardless, these double chocolate chip muffins are delicious!

Original recipe

---

Double Chocolate Chip Muffins
Adapted from Smitten Kitchen

Yield: 12 muffins

• 1/2 cup flavorless vegetable oil OR melted butter
• 1/2 – 2/3 cup light OR dark brown sugar OR 1/2 – 2/3 cup white sugar+dollop molasses (depending on how sweet you want it)
• 1/2 cup milk, any kind
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup cocoa powder, any kind
• 1 3/4 cups all-purpose flour
• 1 cup + 1/3 cup chocolate chips

1. Preheat oven to 350°F. Either coat a 12-cup standard muffin tin with butter or nonstick spray, or line with paper liners.
2. In a large bowl, whisk together the oil OR butter, sugar, milk, yogurt, and vanilla.
3. Whisk in eggs.
4. Sprinkle salt and baking soda over the batter and whisk thoroughly to combine.
5. Stir in cocoa powder, whisking until any lumps disappear.
6. Stir in flour and 1 cup of the chocolate chips.
7. Spoon the batter into the 12 muffin cups; don’t fret if it goes all the way to the top.
8. Scatter the remaining 1/3 cup chips over the tops of the muffins.
9. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of each muffin comes out batter-free. Don’t be fooled by the melted chocolate chips!
10. Eat right away or store muffins a few days in an airtight container at room temperature. Muffins get a bit more dry each day that they rest, but will rewarm nicely.