Chocolate Chip Muffins

Makes 12 Muffins

Ingredients:

1/2 Cup Butter, Softened

1 Cup Sugar

2 Eggs

1 Cup Milk

1 3/4 Cups Flour

2 Tsp Baking Powder

1 Cup Chocolate Chips

White Sanding Sugar (Optional)

Directions:

Preheat the oven to 425F. Prepare a muffin tin with liners or cooking spray.

Beat the butter until it is soft and fluffy. Add in the sugar. Stir in the eggs and then the milk. The mixture will appear curdled but that is okay!

Gently fold in the baking powder and flour until it is ALMOST fully incorporated. It is important to not overmix. Lightly fold in the chocolate chips. Your batter should now be fully combined, but just barely.

Scoop the muffin batter into the liners and fill 2/3 of the way. If you want really nice muffin tops, fill the liners 3/4 of the way. If you want to add the sanding sugar, sprinkle it over the batter now just before you pop the muffins into the oven. Bake the muffins at 425F for 10 minutes and then lower the temperature of the oven to 350F and bake for an additional 6 minutes. Changing the temperature like this will allow for the muffins to rise better.

Allow the muffins to cool for a few minutes in the muffin tray, before letting them cool completely (or maybe not if you want a warm and melty chocolate muffin!) on a wire rack.

Store the muffins in an airtight container at room temperature. These muffins also freeze really well!.

Enjoy!