Chocolate Chip Muffins

The other day I was getting sick of my normal breakfast of eggs and toast and needed to try something new. After an hour of perusing my favorite blogs, I decided on making chocolate chip muffins only to realize that I left my regular sized muffin tin was at my friends house. So, I settled on some mini muffins. Everything is better when its mini anyways. I think it makes you feel better and more satisfied because you can eat 3 or 4 mini muffins instead of one gigantic one. I was really pleased with this recipe... I even liked having 48 mini muffins instead of just 12. I was able to share with friends who are always bugging me to make them something. So why not bring them my left over breakfast? I like to kill two birds with one stone. 

Ingredients:
1/2 cup butter (melted)
2 large eggs
1 cup milk
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
2/3 cups granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup milk chocolate semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F. Position the rack in the center of the oven. Either butter the muffin tin or line with paper liners. In a large bowl whisk together the eggs, milk and vanilla extract. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Fold in the wet ingredients (including the cooled melted butter) into the wet ingredients. Stir only until combined. Stir in the chocolate chips, but make sure not to over-mix. Fill each muffin cup about 3/4 of the way. I used this batter to make 48 mini muffins but it will also make 12 regular sized muffins. For the mini muffins, bake for 10-14 minutes. For regular sized muffins, bake for about 18 minutes. To check for readiness, insert a toothpick in the muffins to see if they come out clean. Cool in the pan for 5 minutes and then transfer to a wire rack. 

Source: Recipe from Joy of Baking