I never make muffins, but recently a ton of muffin recipes have been coming my way. One in particular caught my eye: Chocolate Chip Muffins. I usually stay away from muffins because of my addiction to cupcakes with mile-high frosting on top. A muffin just seems naked to me. But there was something about this recipe that kept me coming back to it. I think it was the addition of buttermilk. I love buttermilk in recipes because it adds an irresistible tang. These muffins tasted like chocolate chip cookies with that familiar tang of buttermilk. I had to give some of them away so I didn't devour them all.
Chocolate Chip Buttermilk Muffins
Source: Melissa Bakes
2 cups flour
1/3 cup sugar plus 1 tablespoon sugar
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, melted and cooled
2 large eggs, lightly beaten
2/3 cup buttermilk
2 teaspoons vanilla extract
1 and 1/4 cups chocolate chips (I used a mix of semi-sweet and white chocolate chips.)
Preheat oven to 375 degrees and line a cupcake or muffin tin with 12 paper liners.
Melt butter in microwave for one minute and set aside to cool.
In a large bowl, whisk together flour, 1/3 cup sugar, brown sugar, baking powder, and salt and set aside.
In another bowl, stir together the melted butter, eggs, buttermilk, and vanilla extract until well blended. Next, make a well in the center of the dry ingredients and pour the liquid mixture into the well. Gently stir until combined and then stir in chocolate chips.
Fill liners about 3/4 full and sprinkle the remaining sugar on top of each muffin. Bake for 17 - 20 minutes and cool muffins completely on a wire rack.