AB's Chocolate Muffins

 from AB's website

-these are fantastic!  The top gets crunchy in the best possible way

• 2 cups all-purpose flour

• 3/4 cup cocoa powder

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup chocolate chips

• 2 cups sugar (I used less, probably 1 1/2 cups)

• 8 fluid ounces buttermilk (kefir)

• 1/2 cup butter, melted and cooled slightly (half butter, half lard)

• 2 large eggs

• 2 teaspoons vanilla extract

Place a rack in the middle of the oven and heat to 375ºF.

• Lube a muffin tin with nonstick cooking spray. I do this inside a plastic grocery bag to keep the spray from going everywhere.
• Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Air is an important ingredient here, so it’s not enough to simply stir the powders together. If you don’t have a sifter, pulse the mixture in your food processor.
• Stir in the chocolate chips.
• In a separate bowl, whisk together the sugar, buttermilk, unsalted butter, eggs, and vanilla extract.
• Add the wet ingredients to the dry and stir until just combined using a large rubber or silicone spatula. Resist the urgeto mix it smooth — lumps are good.
• Using an ice cream disher or spoon, drop the batter into the prepared tin. The cups should be full.
• Park on oven rack and and boost the temperature to 400ºF.
• Bake until the internal temperature hits 210ºF on a digital instant-read thermometer or a toothpick inserted in the bottom of a muffin comes out clean, 18 to 20 minutes.
• Remove from the oven and immediately turn the muffins up on their sides so that steam can escape the pan. Skip this step and you'll have gummy bottoms.
• Serve immediately or store in an airtight container.