Chocolate Chip Muffins

This is definitely better than the first one I tried - not too much vanilla and they are so moist! Normally I have an issue with muffins overflowing and I was nervous that I overfilled the paper cups, but it turns out that these muffins bake really well and don't overflow and get all wonky! Oh and I took a bite before I took a picture. I couldn't wait!

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What you need:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 2/3 cup buttermilk
• 2 tsp. vanilla extract
• 1 1/4 cups chocolate chips (I used semi-sweet)

Directions:

Preheat oven to 375. Line muffin pan with paper liners.
Whisk together flour, sugars, baking powder and salt in a large bowl.

In a medium bowl, stir together butter, eggs, butter milk and vanilla extract.

Make a well in the dry ingredients and pour liquid ingredients into well. 

Gently stir to combine. Stir in chocolate chips.

Spoon batter into muffin cups.

Bake for 17 to 20 minutes.

Recipe from Two Peas and Their Pod