Nigella’s Double Chocolate Chip Muffins

(adapted from The Food Network, Nigella Lawson – Nigella Feasts)
Makes 12

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup caster (super fine) sugar
pinch of salt
3/4 cup semisweet chocolate chips
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
extra 1/4 cup semisweet chocolate chips, for sprinkling

Preheat oven to 400° F. Line standard muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda, cocoa, sugar and salt. Stir in 3/4 cup chocolate chips.
Pour all the liquid ingredients, milk, vegetable oil, and egg, into a 2-cup measuring jug. Using a fork, mix to combine.
Using a spatula, mix the wet and dry ingredients together. Do not over-mix, a lumpy batter makes the best muffins.
Divide batter evenly among muffin cups. Using the remaining 1/4-cup chocolate chips, sprinkle each muffin with a few chips.
Bake for 18 to 20 minutes or until the muffins are dark, risen and springy and a cake tester inserted into centre comes out clean.