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- Preheat & Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Cream Butter & Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add Eggs & Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet & Dry
Add the dry ingredients to the butter mixture in two parts, alternating with the milk. Stir gently until just combined—don’t overmix.
- Fold in Chocolate Chips
Gently fold in the chocolate chips until evenly distributed.
- Fill Muffin Cups
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
