chocolate-chip snack muffins on a blustery day

 What a blustery, chilly, few days!  I should be grateful it's not snow - which I see on my Facebook feed from my New England friends, but something about the gusty winds sends me straight to the kitchen to make something a little sweet, a little chocolatey, a little nibble to brighten up the day.  These chocolate chip snack muffins came to mind - perfect when you want a little something, but not overwhelmingly sweet or complicated.  I found the recipe years ago on Two Peas and their Pod, and loved it instantly.



Chocolate Chip Snack Muffins


2 cups King Arthur all purpose flour
1/3 cup white sugar
1/3 cup brown sugar ( I used dark brown)
2 teaspoons baking powder
pinch or two of kosher salt
1 stick unsalted butter, melted (8 tablespoons)
2 extra large eggs
2/3 cup buttermilk (you can also use plain yogurt)
2 teaspoons vanilla
1 1/2 cups semi-sweet or milk chocolate chips

Preheat oven to 375.  
Line a regular (not Texas size) 12 muffin tin with paper liners.
Place the dry ingredients in the mixer bowl:  the flour, sugars, baking powder and salt in mixer bowl.
In a medium bowl, mix together the eggs, melted butter, buttermilk, and vanilla, stir well, then add to the flour mixture, then add in the chocolate chips.  Mix briefly but thoroughly, then use an ice cream scoop to fill the paper liners.  I had just enough batter to make one more bigish muffin, so I buttered a souffle cup for the 13th muffin.

Bake for approximately 18 minutes (ovens do vary, so touch a muffin gently on the top to make sure it's slightly firm to touch - if it isn't ,just bake a few more minutes)

Voila!  Perfect after-school snack for the kids - and for you!