Double Chocolate Crunch Mufins

Preheat oven to 400°F. Line a 12-count regular size muffin tin with cupcake liners and spray each lightly with non-stick cooking spray.

For the crunch topping:
In a medium sized bowl stir the cocoa powder into the vegetable oil with a fork. Dump in the brown sugar and flour and blend with a fork just until crumbly. It should look like chocolate gravel.

For the muffins:
Blend the flours, brown sugar, cocoa, baking powder, baking soda, and salt in a large bowl with a fork or whisk. In a separate, medium-sized bowl, mix the remaining muffin ingredients except the chocolate chips (water through vanilla) with a fork or whisk. Dump the wet ingredients on top of the dry and mix together with a rubber spatula just until incorporated.

Divide the muffin batter equally among your prepared cups (I use a spring-action ice cream scoop for this). Divide the prepared crunch topping equally among the muffins, pressing down slightly to ensure all the chocolate gravel ends up baking into the muffin bases. Divide the mini chocolate chips evenly among the muffins.

Bake at 400°F for 12-18 minutes or just until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter) clinging to it. Remove from oven.

Cool the muffins in the muffin tin on a wire rack for about 5 minutes before gently removing from the tin for consumption or to cool completely on the rack. Store airtight at room temperature for a day or two, or freeze for a month or so.