CHOCOLATE CHIP MUFFINS

Difficulty: easy
Cooking: 25 minutes
Preparation: 15 minutes
Serves: 6

INGREDIENTS for 12 muffins:
Baking soda ½ teaspoon
butter 190 gr
dark chocolate drops 80 gr
Flour 380 gr
Milk 250 ml
Baking powder 1 packet
Salt 1 pinch
Eggs 2+1 whole egg
Vanilla 1 packet
Sugar 200 gr

METHOD:
Preheat the oven to 180 degrees.
Soften butter at room temperature and then whip (perhaps with the help of a food processor) with the sugar vigorously for several minutes until the mixture is creamy.
Break the eggs into a bowl and beat with a fork along with the milk, add the mixture (a little at a time and always beating). Cream butter and sugar and continue until the consistency will be very smooth, swollen and homogeneous. Mix in a bowl and sift the flour, yeast, baking soda, vanilla and salt and add gradually to mixture, until everything will be creamy and without lumps, add the last drops of chocolate (keep some for decorating the surface).
Put the mixture in spoonful into muffin tins (or paper cups) previously buttered and floured until it's ¾ full, then spread the surface with the chocolate chips and put in the oven for 20-25 minutes.
A muffin is cooked when the surface is golden brown, turn off the oven and let rest for 5 minutes in there with the door open, then simply remove them from the oven and let them cool completely.