Salted Double Chocolate Muffins

Preheat the oven to 400 F.

Stir the flour, baking powder, baking soda, salt, cocoa and sugar in a large bowl.

Pour the milk, coffee, oil, egg and vanilla into the bowl. Mix the dry and wet ingredients together until just combined. Add the chocolate chips and mix to combine.

Spoon into a greased muffin tin, filling each cup about 3/4 full. (The recipe makes 6-9 muffins, depending on the size of your muffin tin and how high you fill the batter.) Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops. When done, remove from oven and allow to cool.

Whisk the powdered sugar, cocoa powder and milk together to make a smooth glaze. Add additional milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.

After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt. Serve with a glass of milk!