I LOVE muffins!!!
I especially love muffins in the morning, fresh from the oven when they are still warm, Mmmmm.
Do you have lots of muffin recipes?
I don't! It seems like I use the same few recipes over and over again.
I do, of course, have several cookbooks and I even have a cookbook from Williams-Sonoma that is titled "Muffins". Do you think I ever get it out and bake from it? No!
Well last week I did and was pleasantly surprised with these delicious Chocolate Chip Muffins. They are moist, light, and delicious, especially when they are still warm from the oven and served with a tall glass of ice cold milk.
I will definitely give more recipes in this cookbook a try very soon.
Here's what you need:
1/2 cup butter, unsalted, melted and cooled
3/4 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 Tbs. vanilla extract
2 cups flour
3/4 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups milk chocolate chips
Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners and set aside.
In a bowl mix the flour, sugar, baking powder, baking soda, and salt together then set aside.
In the bowl of a stand mixer or large bowl mix the melted butter, buttermilk, eggs, and vanilla until smooth.
Add the flour mixture to the wet mixture and mix until incorporated and smooth, about 1 - 2 minutes. Scraping down the sides as you go.
Add the chocolate chips and fold into the mixture until just incorporated. Do not overmix.
Fill the paper liners almost to the top and bake for 20-25 minutes. Mine took about 23 minutes. A toothpick inserted into the center should come out clean.
Transfer to a wire cooling rack to cool. I prefer them while they are still warm though with a tall glass of ice cold milk.
Serves 12 muffins
Here's the handy printable - Chocolate Chip Buttermilk Muffins
You can purchase the Williams Sonoma Muffins Cookbook from Amazon here.