1/2 cup (4 ounces, or one stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 375°F.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time until completely incorporated.
Sift together flour, baking powder, and salt. Add the flour to the butter mixture, alternating with the milk, while continuing to beat until just mixed (ending with flour). Stir in the vanilla and chocolate chips.
Line 8 cups of a standard muffin tin with cupcake liners. Mound the batter into the liners, filling almost to the top. Cook the muffins for 20 to 25 minutes, until a toothpick come comes out clean when inserted into the muffin. (Start checking at 20 minutes — make sure not to overcook the muffins.) Allow the muffins to cool directly in the pan for 5 minutes, then transfer to a cooling rack.
Store leftover muffins in an airtight container at room temperature for up to 5 days.
This recipe was originally published July 2011.