CHOCOLATE CHIP MUFFINS

SIMPLE BUTTERMILK MUFFINS WITH MINI CHOCOLATE CHIPS.

SKILL LEVEL: BEGINNER | QUANTITY: 12 INDIVIDUAL CUPS

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LISTS

GROCERY LIST:

• 1 stick | Unsalted Butter

• 1 large | Egg

• ½ cup | Buttermilk

• ½ cup | Light Brown Sugar (packed)

• ½ cup | Granulated Sugar

• 2 ¼ cups | All-purpose Flour

• 1 teaspoon | Kosher Salt

• 2 teaspoons | Baking Powder

• 1 teaspoon | Vanilla Extract

• 1 ½ cups | Mini Semisweet Chocolate Chips

KITCHENWARE:

• 12-cup Muffin Pan

• Hand Mixer

• Small Mixing Bowl, Medium Mixing Bowl & Large Mixing Bowl

• Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula

• Paper Muffin Cups or Parchment Paper

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PREP

Helpful tips!

• Let butter and eggs come to room temperature by leaving out for about 1 hour*.

• Let buttermilk come to room temperature by leaving out for about 30 minutes*.

• When measuring flour, don’t pack the flour or you will end up adding more into the mixture and risk having drier muffins. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.

• Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.

*Dependent on the temperature of your home

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BAKE

MUFFINS:

• 2 ¼ cups | All-purpose Flour

• 2 teaspoons | Baking Powder

• 1 teaspoon | Kosher Salt

• 1 stick | Unsalted Butter (room temperature)

• ½ cup | Light Brown Sugar (packed)

• ½ cup | Granulated Sugar

• 1 large | Egg (room temperature)

• 1 teaspoon | Vanilla Extract

• ½ cup | Buttermilk (room temperature)

• 1 ½ cups | Mini Semisweet Chocolate Chips

1. Preheat oven to 375° F and place rack in the center of the oven.

2. Line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.

3. Sift flour and baking powder in a medium bowl. Add salt, mix and set aside.

4. Using a hand mixer, beat butter and sugars in large bowl until light and fluffy, about 2-4 minutes. Add egg and vanilla extract beating until well blended.

5. Add ½ flour mixture, blending until combined. Add ½ buttermilk, blending until combined. Add remaining flour mixture, blending until combined. Add remaining buttermilk, blending until combined. Batter should be thick.

6. Fold in mini semisweet chocolate chips using a rubber spatula.

7. Evenly distribute batter between 12 prepared muffin cups. Press additional mini chocolate chips into the top of each muffin for a professional look. Bake for 20 minutes. Rotate pan and bake for an additional 10-13 minutes, until a toothpick comes out clean and the topping is a deep golden brown. Allow muffins to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot muffins in the muffin pan too long will trap moisture and result in a very soggy muffin.

8. Serve with butter and store leftovers in an airtight container at room temperature.