Giant Chocolate Chip Coffee Cake Muffins

Line inside of jumbo muffin/cupcake cups (6 cups to a pan, each cup measuring 4 inches in diameter and 1 3/4 inches deep, with a capacity of 1 1/8 cups) with ovenproof baking paper liners. Or, film inside of each cup with nonstick cooking spray.

For Chocolate Chip and Walnut Topping: Mix chocolate chips, walnuts, brown sugar and melted butter in a small bowl.

For Chocolate Chip Batter: Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper.

In a small bowl, toss chocolate chips with 2 1/2 teaspoons of sifted mixture.

Cream butter in a large bowl of a freestanding electric mixer on moderately low speed 3 minutes. Add brown sugar and beat 2 minutes; add granulated sugar and beat 2 minutes longer.

Beat in eggs, one at a time, mixing 30 seconds after each addition. Blend in vanilla and melted unsweetened chocolate.

On low speed, alternately add sifted ingredients in 3 additions with milk-half-and-half mixture in 2 additions, beginning and ending with sifted mixture.

Scrape down sides of mixing bowl frequently to keep batter even-textured. Stir in chocolate chips.

Divide batter among prepared cups, mounding slightly. Sprinkle a little Chocolate Chip and Walnut Topping over each of muffins.

Bake in preheated 375 degrees F oven 25 minutes, or until risen, set, and a toothpick inserted into center of each muffin withdraws clean.

Place muffin pans on cooling racks and let stand 20 minutes. Carefully remove muffins and place on cooling racks. Dust tops lightly with powdered sugar. Cool.

Serve muffins freshly baked or within 1 day of baking.

Recipe Source: "Chocolate Chocolate," by Lisa Yockelson