Chocolate Chip Muffins

Don't let anybody tell you any different because I firmly believe that chocolate chip muffins are a wonderful way to start your day!  I wanted something to eat for breakfast at work and these did the trick quite nicely.  The recipe worked out well, but please follow the directions when cooking because I didn't and overcooked them just a tad.  The ones I did not overcook turned out perfect and moist.  All in all, it was a somewhat success and it's nice to add something new to my database of recipes!

Source:  Annie's Eats, adapted from Williams Sonoma

Ingredients:

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
2 eggs
1 1/2 tsp. vanilla extract
3/4 cup milk
1 cup semisweet chocolate chips

Directions:

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.