Chocolate chip muffins have always been my favorite muffin, even while growing up. However, when I was young, I was not a baker. Thankfully, I love to bake now. Even though I wasn’t a baker growing up, I still made chocolate chip muffins when I was craving them…..from a box. I know, a box. Shame on me! I would never use a box mix these days but back then I didn’t know what a difference baking from scratch makes. The muffins I used to make wouldn’t stand a chance against these homemade chocolate chip muffins. If only I could turn back time and set myself straight. At least I’ll be able to bake “the correct way” for my daughter.
As I’ve said, these are soooo much better than boxed muffin mixes. These muffins are so delicious and very easy to whip up, so throw those boxed mixes out. The addition of buttermilk gives these muffins a rich, tangy flavor which I absolutely love. Since my husband isn’t a fan of chocolate chip muffins (I know, that baffles me as well!) I halved the recipe, which made 6 perfectly delicious muffins. I saved two for myself and gave the rest to our doormen.
Chocolate Chip Muffins
Yield: 12 muffins
2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
2/3 cup buttermilk
2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips
Preheat the oven to 375 degrees F. Line 12 muffin cups with paper liners. Set pan aside.
In a large bowl whisk together the flour, sugars, baking powder, and salt.
In a medium bowl stir together the melted butter, eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips.
Spoon batter into muffins cups. Bake for 17-20 minutes or until a toothpick comes out clean. Remove muffins from the oven and allow to cool before serving.
Source: Two Peas and their Pod