These were going to be s’mores muffins, but the mini marshmallows in my first attempt died upon heating and returned as non-contributive, malicious little goo zombies. So goodbye, marshmallows.
The new recipe, however, is like big, fluffy chocolate chip cookies!
1 1/2 cups flour
1 cup dark brown sugar. The sweeter you want it, the harder you should pack it 😉
1 tsp coarse salt or 1/2 tsp regular salt
2 tsp baking powder
1/4 cup (half a stick) real butter, melted
1/4 cup canola or vegetable oil
2 large eggs
1/2 cup whole milk
1/2 tbsp vanilla extract
1/2 tbsp cinnamon
1 cup semisweet chocolate chunks
Preheat oven to 400 degrees, and line 12 standard muffin cups.
Whisk together all of the wet ingredients, then separately blend the flour, brown sugar, baking powder, cinnamon, and salt.
Combine wet and dry until just blended, adding extra milk or flour as needed to achieve a nice, somewhat thicker-than-cake batter.
Stir in the chocolate chunks.
Divide among muffin cups, and bake 15-20 minutes. As usual, you want them nicely puffed and lightly browned, with moist crumbs on the toothpick test.