Sebastian Ratti's Muffins

Preheat oven to 190°C (375°F) and line a muffin tin with paper cups.

Cream together butter, sugar, and brown sugar in a large bowl until light and fluffy, about 2–3 minutes.

Beat in eggs one at a time, mixing well after each addition until fully incorporated.

In a separate bowl, whisk together flour and baking powder.

Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, stirring gently until just combined.

Fold in chocolate chips until evenly distributed throughout the batter.

Divide batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 20–22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool muffins in the tin for 5 minutes before turning out onto a wire rack to cool completely.