Chocolate Chip Muffins
adapted from Little Sweet Baker
These are great muffins. They come out nice and tall as well as deliciously light and fluffy. They’re a great breakfast addition or a pretty tasty snack with your coffee.
½ cup melted butter
1 cup sugar
1 cup buttermilk
1 tbsp vanilla
2 ½ cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 cup mini chocolate chips
Pre-heat your oven to 425 degrees. Whisk together the butter, sugar, expertly cracked eggs, milk and vanilla. Slowly fold in your dry ingredients including the chocolate chips (1 cup is more of guideline. Go crazy if you like. No one is watching) and mix until just combined.
Divide your batter into 12 muffin cups. We really like to use the fantastic parchment paper muffin cups and not to worry, you don’t lose any of your muffin when you peel the paper off. These babies are well worth the investment. Trust us on this one! Top the muffin batter with a few more chocolate chips (because more chocolate is better) and sprinkle with the coarse sugar.
Bake at 425 for 5 minutes, then turn down the oven to 375 and bake for approximately 13 more minutes. Try to let them cool a tiny bit before trying one.