Chocolate Chip Muffins
YIELD: 12 muffins
PREP TIME: 10 minutes
COOK TIME: 20 minutes
INGREDIENTS:
2 cups all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips
DIRECTIONS:
1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.
2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.
5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.
NOTES:
- These muffins were best served the day they are made; however, leftovers can be stored in an airtight container at room temperature for up to two days. I recommend warming them in the microwave for about 30 seconds before serving. Wrapped airtight, they can be frozen for up to two months.
