DOUBLE CHOCOLATE MUFFINS

Reduce oven to 350 degrees and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. But please do not confuse melted chocolate with wet batter.
Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very so soft, so take your time.
Notes
Always grease and flour your muffin pans well. I love Baker’s Joy which is a no-stick baking spray with flour.
Preheat the oven and place the muffin pan (pans) on the middle rack in the center of the oven.
You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
Use good-quality chocolate chips or chocolate chunks and cocoa powder. I really like Ghiradelli premium baking cocoa.
For nut lovers, add 3/4 cup of chopped almonds, pecans, or walnuts.
Do not over-mix the batter. Mix just until combined, so the muffins are not tough.
Start checking the muffins for doneness at 17 minutes. Do not overbake.
Allow the muffins to cool in the pan for 10 minutes. Then carefully remove them with a knife by sliding down the side of the muffins. The chips will still be very soft, so take your time removing them from the pan.
After removing the muffins from the pan, place them on wire racks to cool.
Store the muffins in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 294kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 192mg | Fiber: 3g | Sugar: 19g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg