These Chocolate Chip Muffins are so good they belong on a pedestal. The rich, buttery muffin is a perfect base for lots of semi-sweet chocolate morsels. I can't begin to count all the times I've made these muffins. I've taken them to bake sales, given them as thank-you gifts, and baked many dozen for early morning breakfasts at home.
Chocolate Chip Muffins
2 cups flour
1/3 cup firmly packed light-brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, (1 stick) melted
2 eggs, lightly beaten
1 teaspoon vanilla
1 1/2 cups chocolate chips
Preheat oven to 375 degrees F. Grease muffin tin.(12 cups, regular size)
Melt butter and set aside to cool. In large bowl, stir together flour, sugars, baking powder, and salt. In small bowl, stir together milk, eggs, butter and vanilla until blended. Add milk mixture to dry ingredients and stir just until incorporated. Stir in chocolate chips.
Spoon batter into prepared muffin cups. Bake 15 minutes or until toothpick inserted into center of a muffin comes out clean. Allow muffins to cool in tin on rack for 5 minutes before removing muffins from cups. Serve warm or cool completely and store in air tight container at room temperature.
We are snowed-in today here in Michigan and there is no school. I'm going to drop off several packs of muffins to neighbors as I walk the dog. It's a great day to have a muffin and second cup of coffee.