• Cooking Time: 25-28
  • Servings: 12
  • Preparation Time: 10


I got this recipe from my Introduction to Pastry Arts class.


  • 8 tbl of unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 2 tbl sugar


  • Preheat oven to 375.
  • Spray a 12 cup muffin pan with nonstick cooking spray.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter with the sugars on medium speed until fluffy and lighter in color. Allow 2 to 3 minutes to do this.
  • In a medium bowl, whisk together all-purpose flour, salt, and baking powder; set aside.
  • Place the milk in a mixing bowl and whisk in the eggs and vanilla.
  • On low speed, gradually add the milk mixture to the creamed mixture and mix well.
  • Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  • On low speed, slowly add the dry ingredients and mix only until combined. If you wish add some of the chocolate chips to the mixture and stir just to combine.
  • Fill the muffins cups about two-thirds full.
  • Sprinkle the remaining chocolate chips and then the sugar over each muffin.
  • Bake for 25-28 minutes or until a cake tester or sharp knife inserted into the center comes out with out any crumbs attached.
  • Remove from oven and allow to cool.

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