Chocolate Chip Muffins

My recipe for Double Chocolate Muffins have been getting a lot of love lately!  If you haven't already, you should check out that recipe and make a batch soon!  I promise it will be the healthiest Double Chocolate Muffin you can make!

The popularity of those muffins gave me the itch to try my hand at making a traditional Chocolate Chip Muffin!  Regular chocolate chip muffins happen to be my favorite, and every Sunday John's parents come over with muffins for us from a bakery in his hometown!  I almost always request the plain Chocolate Chip Muffin!  It is simple and delicious...plus it means you get to eat chocolate for breakfast!  

The muffins that I came up may not be quite as good as those jumbo, fluffy muffins made with white flour...but they are pretty darn good!  The ingredient list is short and they are super easy to make!  I used whole wheat flour to make them a bit healthier, but you can use white flour if you like!  I save my white flour indulgence for Sundays!

The best thing about these muffins...they are loaded with chocolate chips!  In every.single.bite!  

Here's What You Need to Make the Chocolate Chip Muffins:

• 1 stick butter, softened
• 1 cup sugar 
• 2 eggs
• 1/2 cup milk 
• 1 tsp vanilla extract
• 2 cups white whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 bag mini chocolate chips (about 2 cups)

Now Let's Make the Chocolate Chip Muffins:

1. Preheat your oven to 350 degrees and grease a 12 cup muffin tin (or use cupcake paper liners like I did)
2. In the bowl of your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy
3. Beat in eggs one at a time, making sure each one is fully incorporated
4. Mix in the milk and vanilla extract
5. In a separate bowl, combine the whole wheat flour, baking powder, and salt - whisk together to combine the dry ingredients
6. On the lowest speed, add dry ingredients into the wet, mixing until just combined - the batter should be very thick
7. Add chocolate chips and mix until evenly distributed 
   
8. Divide batter into prepared muffin cups - I filled each cup almost all of the way
9. Bake in oven for 20 minutes until the tops of the muffins are firm 
10. Cool in muffin pan for 10 minutes before transferring to a wire rack to cool completely
11. Store muffins in an airtight container

Lacie loving her muffin while Sweet B is licking up crumbs in the background!  Both of my girls love a good muffin!