Jumbo Chocolate Chip Muffins

Jumbo Chocolate Chip Muffins

2 C. all-purpose flour

1/3 C. firmly packed light-brown

1/3 C. granulated sugar

2 t. baking powder

1/2 t. salt

2/3 C. milk, at room temperature

1 stick unsalted butter, melted and cooled

2 large eggs, lightly beaten

2 t. vanilla extract

12 oz. bittersweet chocolate, cut into chunks

1/2 C. coarsely broken walnuts or pecans

Preheat oven to 400°F. Butter six jumbo muffin cups.

In a large bowl, stir together flour, sugars, baking powder and salt. In another bowl, stir together milk, butter, eggs and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chunks and nuts.

Spoon batter into muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted in center of one muffin comes out clean. Remove pan to wire rack and cool for 10 minutes before removing from pan.

Makes 6 jumbo muffins.

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