I love to make muffins. They’re so quick and easy, and they almost always come out tasting amazing. You can’t really beat warm muffins out of the oven. I love to make a batch on the weekends and then freeze them for lunches throughout the week. A few weeks ago I was leafing through my new cookbooks and ran across this recipe for chocolate chip muffins. Of course I had to make them! They turned out soft and fluffy and with the perfect amount of sweetness. They taste great, but you actually realize you are eating a muffin rather than a cupcake. I love the addition of chocolate chips too. Mike would have preferred blueberries, but since I made him muffins he can’t complain too much, right? We both really liked these and I’ve already started thinking up different variations to try in the future!

Chocolate Chip Muffins

Ingredients:

3 cups (15 oz) all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, softened
1 3/4 cups plus 3 Tbsp sugar
2 large eggs
1 1/2 cups plain yogurt
1 cup semi-sweet chocolate chips.

Directions:

Place the oven rack in the lower-middle position and pre-heat the oven to 375. Line 18 muffin cups with paper liners (use fewer muffin cups if you want larger muffins).

In a medium bowl mix the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer beat the butter and sugar on medium-high spead until pale and fluffy, about 3 minutes. Beat in the eggs. Reduce speed to low and add the dry ingredients in 2 additions, alternating with 3 additions of yogurt. Stir in the chocolate chips

Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted in a center muffin comes out with moist crumbs, 20-25 minutes. Rotate the pans halfway through baking.

from The Cooks Illustrated Cookbook