Sometimes, a wicked craving for one of those huge Costco chocolate muffins hits you out of nowhere. In those times, I believe in preheating the oven, grabbing a bowl, and addressing that craving head on!

This batter isn’t excessively sweet; it’s a good balance to all the ooey, gooey, melty chocolate chips. But don’t underestimate these “muffins”. They’re pretty much unfrosted cupcakes. Since they’re not Costco-sized, you can feel less guilty. Unless, of course, you eat three at a time…like I did.

Double Chocolate Chip Muffins
(Original recipe: Food Network)

1-1/4 C all-purpose flour
1/2 C unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 C bittersweet chocolate chips
3/4 C milk
3/4 C packed light brown sugar
5 TBSP unsalted butter, melted
2 tsp pure vanilla extract
2 large eggs

Preheat the oven to 350F. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir in the chocolate chips to the dry mix.

In a second bowl, whisk together the milk, brown sugar, butter, vanilla and eggs until smooth. Quickly fold the milk mixture into the flour mixture with a rubber spatula.

Divide the batter evenly among 9 lined muffin cups. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Transfer the muffins from the pan to a wire rack to cool.