2 c. flour
1/3 c. packed dark brown sugar
1/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
8 tbsp. (1 stick) unsalted butter, melted and cooled
2 lg. eggs, lightly beaten
1 1/2 tsp. vanilla extract
6 oz. (about 1 c.) milk chocolate chips
6 oz. (about 1 c.) semi-sweet chocolate chips

Preheat oven to 400 degrees. Grease muffin tins (3 ounce cups).

In a large bowl, stir together the flour, sugar, baking powder and salt.

In another bowl, stir together the milk, butter, eggs and vanilla until blended. Make a well in the center of the dry ingredients. Add the liquid ingredients and stir just to combine. Stir in the chips.

Spread the batter into prepared muffin cups. Bake 15 to 20 minutes, or until a cake tester or toothpick inserted into center of one muffin comes out clean. Remove muffin tin to a wire rack.

Cool muffins in pan for 5 minutes. Remove muffins from cups and finish cooling on rack. Serve warm or cool completely, and store the muffins in airtight container. Yield: 12 muffins.