1 cup (170 grams) milk chocolate or semisweet chocolate
1 tablespoon (15 grams) granulated white sugar
1/2 teaspoon ground
Preheat oven to 375 degrees F
(190 degrees C). Position rack in center of oven. Butter, or line with paper
liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large
measuring cup or bowl whisk together the eggs, milk, and vanilla extract.
In another large
bowl whisk together the flour, sugar, baking powder, and salt. Stir in the
chocolate chips. With a rubber spatula fold the wet ingredients, along with the
melted butter, into the dry ingredients and stir only until the ingredients are
combined. Do not over mix the batter or tough muffins will result.
Evenly fill the
muffin cups with the batter, using two spoons or an ice cream scoop. In a small
bowl combine the topping ingredients and then sprinkle a little topping on each
muffin. Place in the oven and bake until a toothpick inserted in the center of a
muffin comes out clean, about 18 - 20 minutes. Transfer to a wire rack
and let cool for about 5 minutes before
removing from pan.