Chocolate Chip Muffins
Super soft and tender Chocolate Chip Muffins. Loaded with semi sweet chocolate chips. Perfect for breakfast or as a snack!
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips
Preheat oven to 425 degrees. Grease a muffin tin with non stick cooking spray.
Add butter to a medium saucepan and heat over medium heat. Cook butter stirring continuously until it turns golden brown and smells nutty. This takes about 5-7 minutes. Allow the butter to cool completely.
Once cooled add the butter to a medium bowl along with both sugars, eggs, milk and vanilla, set aside.
In a large bowl toss together the flour, baking soda, baking powder and salt.
Add the wet ingredients to the dry ingredients and fold just until combined. Do not over mix.
Fold in chocolate chips.
Divide the batter evenly into the prepared muffin tin. Bake for 5 minutes.
Lower the oven temperature to 375 degrees and bake for an additional 12-15 minutes or until a toothpick inserted into the center comes out moslty clean. (I like to slightly under bake my muffins to keep them moist)
Allow them to cool in the muffin tin for 5 minutes then remove them from the muffin tin onto a cooling rack to cool completely.
Adapted from Little Sweet Baker