These Chocolate Chocolate Chip Muffins are great little afternoon nibbles.  Extra chocolately but not too sweet, they are best served warm with a bit of raspberry jam and a glass of cold milk.  Click here for the recipe, but please make these changes: (1) increase the milk to 1 cup (2) increase oil to 2 tablespoons (3) use mini chocolate chips rather than standard size to prevent sinking in batter and reserve some for sprinkling on top  (4) my muffins baked in 18 minutes rather than the suggested 25 minutes, so check for doneness early.

To make gluten free, substitute gluten free all purpose flour for the traditional all purpose flour and whisk 3/4 teaspoon xanthan gum into the dry ingredients.

photo via the aesthete and the dilettante