Chocolate Chocolate Chip Muffins

These were simple to make, though I'd like to tweak it next time to reduce the amount of oil. It's also a bit of a chocolate overdose for me - I could probably do with less chips. Though they are melt in your mouth good straight out of the oven. Will have to see how they taste tomorrow.

• 1 3/4 c flour
• 3/4 c sugar
• 1/3 c cocoa, unsweetened
• 1 T baking powder
• 1/2 t salt
• 1/2 t cinnamon
• 1 c semi-sweet chocolate chips
• 1 egg
• 1 c milk
• 1/3 c oil
• 1 t vanilla extract

1. Combine the dry ingredients in a large bowl. Make a well in center.
2. In a small bowl, beat the egg. Add the rest of the ingredients and mix.
3. Pour wet ingredients into well. Mix until flour is incorporated (but don't over do it).
4. Pour into 12 muffin tins (greased or paper lined).
   
5. Bake at 200/205 for 20 minutes.
6. Eat warm while the chocolate chips are still melted, or cool for an hour+.
   

Double Chocolate Muffins

March 2023 Can apply baking technique to other muffins - heat at super high heat for 3 min to give highest initial rise, then reduce to normal temperature to cook evenly.

• 2 c flour
• 3/4 c cocoa powder
• 2.5 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1.25 c sugar (scant)
• 2 eggs
• 1.25 c buttermilk (milk + lemon juice)
• 1/4 c butter, melted and cooled (55 g)
• 1/4 c oil
• 1 t vanilla
• 1 c chocolate chunks/chips

1. Butter or line muffin tin.
2. Melt butter in medium bowl and let cool.
3. In large bowl, combine dry ingredients.
4. In butter bowl, add buttermilk, eggs, oil, and vanilla.
5. Pour wet into dry and stir just until combined. Stir in chocolate chunks.
6. Fill muffin cups almost to top. Bake 3 min at 220C/425F. Reduce heat to 180C/350F and bake for 12-17 min more.
7. Transfer to wire rack. Rest 10 min. Remove from pan and continue to cool.