additional chocolate and peanut butter chips for topping the muffinsif desired
Preheat oven to 350 degrees F. Grease 12 muffin cups or line the muffin cups with cupcake liners.
In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, cocoa, chocolate chips, and peanut butter chips.
In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don't over mix!
Divide the prepared batter between the 12 prepared muffin cups, filling each one about 2/3 full. If desired, sprinkle a few additional chocolate and peanut butter chips over the top of the muffins. (**Please note - you should have enough batter leftover to make 3 additional muffins for a total of 15 muffins per recipe.)
Bake muffins, uncovered, on center rack, in the preheated oven until a toothpick inserted into the center comes out clean, 20-23 minutes. Remove from the oven, then loosely cover the muffin pan with a sheet of foil.
Let the muffins cool, covered, then loosen and remove each one from the muffin tin; store in an air tight container. Cooled muffins can be placed in the freezer in an air tight container or wrapped in foil and placed into a large freezer bag.
Over mixing the batter when making muffins causes them to be tough and chewy. Gently mixing the ingredients together just until they have incorporated yields the light and tender texture we love in a muffin.Feel free to use any flavor of chips (or a combination) in these muffins to change them up a bit – cherry, chocolate mint, butterscotch, white chocolate chip….any that you prefer.You can add more applesauce and reduce the amount of oil if you’d like. Just know that it will affect the outcome since it changes the texture and structure of the muffin. ( I’ve found that I’d rather eat just ONE really good, satisfying-ly moist and yummy muffin in place of TWO just so-so muffins.)These muffins freeze and thaw incredibly well. I like to double up on this recipe and make 2-3 batches at once. Once baked and completely cooled, I place them into air tight containers and store them in the freezer.If you opt to make mini muffins instead of standard-size muffins, reduce the baking time to 12-15 minutes. As another option, you can make 6 very large muffins with this recipe, increasing the baking time to 25-28 minutes.