Healthier Chocolate Chip Muffins

I was looking for a healthier muffin recipe to make for the first day of school.  I love to make a huge batch of muffins and then freeze them for future breakfasts.  My Healthy Chocolate Chocolate Chip Muffins are always a big hit, so I was looking for something similar.

I found a recipe for Bakery Style Chocolate Chip Muffins on Little Sweet Baker.  I made a few tweaks to help make them a little less sinful.

Now let's get this straight...if I were making these for a special occasion or to take to someone, I would stick to the original recipe.  I'm sure it is fluffier and richer tasting.  But for an everyday recipe, I wanted something just a little lighter.

I typed out the original recipe and put my changes in italics.  The recipe says it makes 12 muffins, but I got about 15 out of the batter.

2 1/2 cups flour (I used white whole wheat flour)
1 T baking powder
1 t baking soda
1/2 t salt
1/2 cup butter, melted and cooled
1 cup sugar (I only used about 2/3 cup)
2 eggs
1 cup whole milk (I used 2% milk)
1 T vanilla
1 1/2 cups chocolate chips (I used 1 cup of mini chocolate chips.)

1.  Preheat oven to 425F.  Put paper liners in a muffin pan.

2.  In a large bowl, mix together first 4 ingredients.

3.  In another bowl, whisk together butter, sugar, eggs, milk and vanilla.  Gradually add dry ingredients.  Then add chocolate chips.  Just stir until combined.

4.  Bake at 425 for 5 minutes, then turn oven down to 375 and bake for another 13-15 minutes.  Let cool.