Chocolate Chip Muffins

This recipe is from a new cookbook I received for Mother’s Day, The Williams Sonoma Baking Book. We all loved these muffins. The muffins have what I consider to be the perfect outer crust texture—slightly crisp and contrasting nicely with the tender interior.

½ cup (4 oz) unsalted butter, melted
¾ cup (6 oz) buttermilk
2 large eggs
1 tablespoon pure vanilla extract
2 cups (10 oz) all-purpose flour
¾ cup (6 oz) sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups (12 oz) semisweet chocolate chips

Preheat the oven to 350°F. Grease (or spray with Baker’s Joy) 12 standard muffin cups.

In a bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.

In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, 1-2 minutes. Using a large silicone spatula, fold in the chocolate chips just until evenly distributed. Do not overmix. Spoon the batter into each muffin cup, filling it level with the rim.

Bake the muffins until golden, dry, and springy to the touch, 15-22 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let cool completely. Serve at room temperature.