These muffins are amazingly rich and delicious, almost like a brownie, but with the fluffiness of a muffin. When I was in college, before they switched to Otis Spunkmeyer, the little bakery in the food court used to have AMAZING chocolate chocolate-chunk muffins. I’d buy one and eat it all day long (they were huge). These remind me of those. Definitely memorable.

You’ll need

• 2 cups of all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 2 Tablespoons canola oil (or other vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips or chocolate chunks
• 3/4 cups chopped walnuts (optional… I love walnuts, but my husband isn’t crazy about them in his sweets, so I didn’t use them in these)

1. Preheat the oven to 350 degrees Fahrenheit. Spray your muffin tins with Pam with flour (or line them with paper muffin cups)
2. Sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In a separate (large bowl, combine milk, egg, oil, and vanilla extract.
4. Add dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in chocolate chips and walnuts (if using).
6. Fill muffin cups2/3-3/4 full.
7. Bake for 20-25 minutes (longer if you’re using larger muffin tins, of course), or until a toothpick inserted in the center comes out clean. Just make sure you don’t poke the toothpick into a chocolate chip!

Enjoy with a tiny fork and a tall glass of milk. So delicious!