Ingredients
- 2 & 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup sugar
- 2 large eggs
- 1 cup milk (whole or buttermilk is preferred)
- 1 tbsp vanilla
- 1 & 1/2 cups chocolate chips
Instructions
- Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.
- Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
Recipe by Little Sweet Baker
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