I love muffins! I would eat them every single day for breakfast if I could. 🙂 This recipe comes from “The Cookie and Biscuit Bible”.
1/2 cup butter, softened
1/3 cup sugar
2 tablespoons soft dark brown sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1 cup chocolate chips (I used semisweet but I think milk would taste good too)
1 Preheat oven to 375. Line muffin tins with paper liners.
2 Cream butter until soft. Add both sugars and beat until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.
3 Sift the flour and baking powder. Fold into the butter mixture, alternating with the milk.
4 Divide half of the mixture among the muffin tins. Sprinkle the chocolate chips on top, dividing them equally among the muffins, then cover with the remaining batter. (I just stirred the chocolate chips into the batter and scooped it into the pans.)
5 Bake for about 25 minutes, until lightly colored. Let stand for 5 minutes before transferring to wire rack to cool.
(The recipe said it would make 10 muffins but I got about 15.)