Chocolate Chip Muffins
½ cup salted butter softened
1 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract or butter nut extract
2 cups all-purpose flour
½ cup milk
1 cup semi-sweet chocolate chips
Line a muffin tin with paper liners or use nonstick cooking spray.
In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
Beat in eggs until combined. Add in the baking powder, salt, and vanilla/butter nut extract and mix briefly.
Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
Add the chocolate chips to the batter gently fold the chocolate chips in the mix.
Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Reduce the heat in the oven to 350 degrees after 7 minutes.
Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.