Giant Chocolate Chip Muffins

1. Preheat the oven to 375˚F. Film the inside of 9 jumbo muffin/cupcake cups (6 cups to a pan, each cup measuring 4 inches in diameter and 1 ¾ inches deep, with a capacity of 1⅛ cups) with nonstick cooking spray. Or, line the cups with ovenproof baking paper liners.

2. Mix the batter: Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper. In a small bowl, toss the chocolate chips with 1 tablespoon of the sifted mixture.

3. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add the granulated sugar and beat for 2 minutes; add the light brown sugar and beat for 2 minutes longer. Blend in the vanilla extract. Beat in the eggs, one at a time, mixing for 30 seconds after each addition. On low speed, alternately add the sifted ingredients in 3 additions with the milk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixture frequently to keep the batter even-textured. Stir in the chocolate chips.

4. Spoon the batter into the prepared cups, dividing it evenly among them.

5. Bake and cool the muffins: Bake the muffins in the preheated oven for 30 minutes, or until risen, set and a toothpick inserted into the center of each muffin withdraws clean. (If you bump a chip or two, the pick will be chocolate-stained – OK.)

6. Place the muffin pans on cooling racks and let them stand for 20 minutes. Carefully remove the muffins and place on cooling racks. Serve the muffins freshly baked.

Bake and serve within 1 day

Easy to make, good taste and texture