Double-Chocolate Chip Muffins

Gather the ingredients.

Preheat oven to 350 F.

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt.

In a medium bowl, combine the milk, and the melted butter. Then add the oil, whisk in the beaten eggs, and stir in the vanilla extract.

Thoroughly grease and flour a muffin pan (or better yet, you can use paper muffin liners).

Add the liquid ingredients to the dry ones and mix no more than 10 seconds. The batter should be visibly lumpy. It's extremely important not to overmix the batter, or the resulting muffins can be hard or misshapen.

With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Don't overwork the batter.

Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop).

Sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.

Bake 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove the pan from the oven and let the muffins cool for 5 minutes in the pan.

Then remove the muffins from the pan and let them cool another 5 minutes on a wire rack.