A healthier muffin that's super tender, moist and bursting with chocolate flavor.
Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray, if needed. I like to use a silicone muffin and then there's no need to spray. I also like to dust the muffin pan cavities with a little cocoa powder.
Add dry ingredients to wet ingredients: flour, cocoa powder, baking powder, baking soda, cornstarch and salt. Mix until just combined. Over-mixing will result in denser muffins. Stir in chocolate chips. I used 1/2 cup semi-sweet chocolate chips (Trader Joe's) and an additional 1/4 cup mini chocolate chips (Enjoy Life).
Pour batter into muffin cups (about a heaping 1/4 cup batter per muffin) and sprinkle additional 3 or 4 regular-sized chocolate chips over the tops of the muffins.
Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
*maple syrup will also work, but the muffins will be less sweet **other oils or melted butter will work ***You can use a mix of all-purpose with whole wheat pastry flour. Make them gluten free by using Bob's Red Mill all purpose gluten free flour. (All-purpose or whole wheat pastry flour will yield the best results.) ****cornstarch is not a must, but yields the best results - used in combination with flour it softens the harsh proteins of flour, making a more tender baked good