Choc Chip Muffins

Today I'm cooking up a second batch of chocolate chip muffins as they were such an epic hit. I don't need to tell you that muffins are great because they're portable. Choc Chip is pretty decadent but with a nice white coffee it will really hit the spot one cold morning! One further great thing about these is they freeze up and microwave really well.
I've taken Felicia's basic muffin recipe and made it choc chippier. This time I've used a blend of milk chocolate and mini bittersweet choc chips but you can use whatever you want, including chunks and jumbo chips.

Standard: 12 muffins / 15 minutes

Jumbo: 6 muffins / 19 minutes

Baking Temperature: 400°F

Ingredients

2 C AP flour

1 TB baking powder

1/2 tsp salt

2 eggs

1 C milk or cream

2/3 C packed brown, or white sugar

8 TB melted butter

1 tsp vanilla

10 oz chocolate chips

Instructions

1. In secondary bowl, whisk together flour, baking powder, and salt.
2. In large bowl, whisk together eggs, milk, sugar, butter and vanilla.
3. Add dry ingredients to wet but do not overmix.
4. Fold in chips reserving an ounce or two for the tops
5. Pour into greased muffin tins (or lined with paper cups)
6. Sprinkle with a few extra chips.
7. Bake at 400°, 15 mins for regular size or 19 minutes for jumbo, until stick comes out clean.

Tips

• You can use white sugar and a dash of molasses together for brown sugar.
• Muffin by Felicia Bock.