Double Chocolate Chip Muffins

Preheat: Adjust an oven rack to the center position, then preheat to 415°F (210°C). Line a 12-Muffin pan tray with muffin liners or coat with butter if you don't have liners.
Prepare 2 mixing bowls: one for dry and another for wet ingredients.
In the dry ingredients bowl: sift flour, baking powder, cocoa powder, powdered coffee, and salt together. Once sifted, add the chopped chocolate, mix well, make a well in the middle, and set aside.
In the second bowl: Pour melted butter, melted coconut oil, brown sugar, superfine sugar, maple syrup, and whisk well. Then mix in vanilla extract, milk, and eggs until combined.
Combine wet and dry: Pour the wet ingredients into the well of the dry ingredients bowl. Stir with a silicone spatula or metal spoon until just combined, and do not over-mix. (see note #1)
Filling the tray: Fill around 2/3 of each muffin liners with the batter (around 2 – 3 scoops each) and sprinkle some chocolate chips on top of each muffin.
Baking: Bake the muffins for approximately 18 minutes or until a skewer inserted into the middle of the muffin pulls out clean.
Cool: Once out of the oven, leave the muffins in the pan for 5 minutes to cool down slightly before remove them onto cooling rack.