Monday, September 17, 2012
2 C flour
1 Tbsp baking powder
1/2 tsp salt
Combine the above (dry ingredients) in a medium size bowl and whisk to mix.
1/2 C (1stitck) unsalted butter, melted and cooled (should still be stir-able)
2/3 C packed light brown sugar
2 large eggs
1 tsp vanilla
1 C milk
In a large mixing bowl whisk together the wet ingredients. Then with a spoon stir in the flour mixture until just combined. Then add 1 C semisweet chocolate chips. Fill paper lined cupcake pans about 3/4 full. Sprinkle each muffin with about for that nice crackly top. I also added a few chocolate sprinkles because it has been the summer of sprinkles around here.
Bake 22 - 25 minutes at 375 degrees or until golden brown and A toothpick comes out clean. Cool in pan 5 minutes then finish cooling on wire rack.
Might last 2 days covered on the counter but ours didn't make it even that long ;-)