A couple of things about these muffins: 1. This recipe made me 18 muffins and as a result 2. 1 cup of chips is not nearly enough. I should have just put in the whole bag. 3. These muffins were really dense. I think I needed to whip them more. So, they were good, but they didn't leave you begging for more. Also, I have a problem with 'butter at room temperature.' Maybe this would have helped the situation. When I made these, I use chocolate and peanut butter chips. But like I said I would add more than just one cup of whatever chips you use. Also...does anyone know how to make the muffins all the same size. It seems I have a terrible time trying to get the same amount of batter in each cup and I even used my cookie scoop to try and make them even. So I am going to try these again sometime.
Chocolate Chip Muffins
Yield: 13-14 muffins
2 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature 1 cup sugar
1 1/2 tsp. vanilla extract
3/4 cup milk
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F. Line 13-14 muffin wells with paper liners.
In a medium bowl, combine the flour, baking powder, and salt. Stir together with a fork. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. Mix in the vanilla until well blended. Add half of the flour mixture to the bowl and mix on low speed just until incorporated. Add the milk and mix until combined. Mix in the rest of the flour mixture, beating just until incorporated. Fold in the chocolate chips using a rubber spatula.
Divide the batter evenly between the prepared muffin liners. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely.
Source: Annie's Eats adapted from Williams Sonoma