1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
3. In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.
5. Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.
6. Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.
Notes
- I sprinkled the tops of my muffins with a little coarse sugar for added sparkle and texture. - The muffins are best served the day they are made, but will keep in an airtight container at room temperature for about 1 day. - If you don't have dark cocoa powder, you can substitute regular unsweetened cocoa powder. - If you don't have instant espresso granules, you can simply omit this ingredient.Adapted from Nigella Lawson via The Food Network