Growing up, I ate a lot of muffins. My mum made them every week. If there wasn’t a muffin for breakfast, without a doubt one would be in my lunch bag. Because I ate so many muffins, I never was all that fond of them. My friends on the other hand loved mum’s muffins. They would always find a way to come over right around the time the kitchen timer went off. Like clockwork, the muffins came out of the oven, and my friends were at the door.
It’s been a long time since I’ve had one of mum’s muffins, and I’m actually really starting to miss them! Now that I’m working full time, I don’t have the same energy to cook as I used to. Sometimes it’s difficult to prepare lunches for the next day, when all I want to do is relax. I started making muffins a few weeks ago for my lunch, and I think I finally understand why mum made so many muffins. You can bake a batch Sunday morning, and you have a portable breakfast, snack or lunch ready at your fingertips all week.
I had some buttermilk leftover from the fried chicken I made last week, so rather than making pancakes, I decided to make a batch of chocolate chip muffins. In all honesty these are the best muffins I’ve ever made. The buttermilk kept the inside of the muffins moist while the outside had the perfect golden crust. They barely made it a day, as I couldn’t stop eating them! Thankfully I froze half the batter in a muffin tin so I can pop a new batch in the oven mid week.
I’m excited to try variations of this recipe. Next week I may try cinnamon apple or peach. Although I may keep my options open until I see what looks appealing at the farmers market this weekend. What are your favorite muffin flavors?
Buttermilk Chocolate Chip Muffins
Yield 12 Muffins
- 1/2 cup sugar
- 1 cup 2% buttermilk
- 1/3 cup canola oil
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups semi sweet chocolate chips
- Preheat oven to 400.
- Spray a 12 half cup sized muffin tin with cooking spray and place 12 paper liners inside.
- In a medium bowl whisk together sugar, buttermilk, canola oil, egg and vanilla extract.
- In a large bowl sift together whole wheat flour, all purpose flour, baking powder, baking soda, and salt.
- Slowly add the buttermilk mixture to the bowl and fold until just combined. Gently fold in chocolate chips.
- Divide the batter between the 12 muffins cups and bake for 20-25 minutes until the tops are golden.
- Cool five minutes in the pan and transfer to a wire rack to finish cooling.
If you like this recipe, you may also like:
- Tropical Mango Lime Muffins
- Buttermilk Blackberry Crumble Muffins by Meagan from Scarletta Bakes
- Orange Poppy Seed Muffins with Raspberry Icing by Megan from Take a Mega Bite
- Lemon and Poppy Seed Spelt Muffins by Kathryn from London Bakes
- Roasted Strawberry Whole Wheat Muffins by Todd and Diane from White on Rice Couple