½cupunsalted buttermelted and cooled to room temperature
1 ½teaspoonsvanilla extract
1 ½cupsmini chocolate chipssemi-sweet
2tablespoonscoarse sugarfor topping
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Preheat the oven to 375°F and line a muffin pan with liners.
In a large bowl combine the flour, brown sugar, granulated sugar, salt and baking powder. Whisk until fully combined.
In a separate bowl combine the milk, melted and cooled butter, vanilla extract and eggs. Whisk until fully combined.
Pour the milk mixture into the dry ingredients and fold just until combined. Stir in the chocolate chips. Scoop into the lined muffin pan, filling almost to the top of each liner. Sprinkle a little coarse sugar over each muffin, if desired and bake for 18-20 minutes or until a toothpick inserted in the middle of one comes out clean. Enjoy!
Notes
Fill the muffin liners nearly to the top for tall, bakery-style muffin tops.
For extra lift, bake at 400°F for the first 10 minutes, then reduce to 375°F for the remaining bake time. If you prefer a simpler bake, just follow the temperature and bake time listed in the recipe card below.
Use mini chocolate chips to prevent sinking to the bottom of the muffins. If using regular chocolate chips, give them a rough chop before adding them to the batter.