Double Chocolate Butterscotch Muffins

Makes 12 muffins

1/2 cup (1 stick) unsalted butter
1 3/4 cups all-purpose flour
1/2 cup + 2 tablespoons cocoa powder
1 1/4 cups dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons vanilla extract
2 teaspoons white vinegar (can also use red or cider vinegar)
3/4 cup chocolate chips
3/4 cup butterscotch chips

Preheat oven to 425 degrees and line muffin cups with papers or parchment. Melt butter in a small saucepan over low heat and allow to sit and cool while you combine the other ingredients.

Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

Add in the chocolate and butterscotch chips and stir to distribute. Using a large scoop, divide batter between the 12 muffin cups. Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean.