Red Velvet Chocolate Chip Muffins

Preheat oven to 425ºF.

In a microwave safe bowl, combine butter and chocolate. Heat for 45 seconds. Stir. Continue to heat in 15-second intervals until butter has melted. Stir until smooth. Let chocolate cool to room temperature.

In a large bowl, combine flour, cocoa powder, baking powder, salt and baking soda. Stir with a whisk. In a separate bowl, combine sugar, milk, eggs, vanilla and food coloring. Stir.

Add chocolate mixture as well as milk mixture to flour. Stir just until combined. Gently fold in chocolate chips.

Using a large cookie scoop, drop dough into lined muffin tins. Make for 5 minutes. Reduce oven temperature to 375ºF and bake an additional 10 minutes or until toothpick inserted in the center comes our clean. Let muffins cool in pan for 5 minutes before removing to a cooling rack.

Makes 12-18 muffins.

Recipe very slightly adapted from Cooking Light’s Triple-Chocolate Muffins (December 2013).