Chocolate-Chocolate Chip Muffins

Continuing the Memorial Day weekend late night cooking series...
Jenni helped me out with these gems. They were perfect to wake up to and unanimously we agreed that they're better than Costco's - not completely filled with butter and not so rich that you can't enjoy them. I liked the extra addition of the walnuts too.
I found the recipe here and they're now on my regular freezer cooking rotation. They're in smaller portions than those massive costco muffins in hope that I might eat only one or maybe two for a special treat and they are perfect with a cup of milk after about 15 seconds in the microwave to get the chocolate chips oozing.

Traveler’s Chocolate Muffins

Ingredients: Makes 6 jumbo muffins or 12 regular muffins - We doubled it

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/3 cup light brown sugar, packed
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups low-fat milk
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• About 2 tablespoons granulated white sugar, for sprinkling

Preheat your oven to 350 degrees F. Grease your muffin tins with baking spray.

In a medium bowl combine the flour, cocoa, baking powder, baking soda and salt, mixing with a whisk. In a large bowl combine the milk, brown sugar, egg, olive oil and vanilla.

Add the dry ingredients to the wet ingredients and mix to combine. Add the chocolate chips and chopped walnuts, stirring to combine.

Fill your muffin cups 3/4 full then sprinkle sugar on top of the batter. Bake jumbo muffins for 30-35 minutes and regular sized muffins for 20-25 minutes. Allow to cool in the tin for 5 minutes then run a butter knife around the edges and move the muffins to a wire rack.

Jenni in her infinite wisdom tried a few different ways of adding the sugar on top. We both liked a thinner layer of sugar that melts and crystalizes on top through the baking process.