Double Chocolate Muffins

Ingredients

2 cups All-purpose (plain) Flour
4 Tablespoons Cocoa powder
1 teaspoon ground Cinnamon
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt (optional, if your butter is salted)
1 stick (4 oz) unsalted Butter, softened (room temp)
1/2 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
3/4 cup Milk
1 cup Dark Chocolate Chips (or your favorite flavor) plus extra for topping

Handy tool: Ice Cream Scoop

Procedure

Preheat the oven to 400F. Line a 12-cup muffin pan with liners.

Sift together all the dry ingredients - flour, cocoa powder, ground cinnamon, baking powder and salt. Set aside.

Beat together the softened butter and sugar until light and fluffy. Gradually, beat in the eggs. Add the Vanilla extract and milk and mix until well-blended.

Add the flour mixture to the butter mixture just until combined. Scrape the sides of the bowl, if needed. Fold in the chocolate chips.

Using an ice cream scoop, spoon the mixture into the muffin pan, dividing it evenly. Press a few more chocolate chips on top of each muffin, if desired. Bake for about 15-18 minutes or until a tester inserted comes out clean.

Transfer to a wire rack to cool completely. So chocolaty good - and yummy eaten warm as the chocolate melts in your mouth!