Chocolate Chip Buttermilk Muffins Recipes

BUTTERMILK CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 385° F. Grease a standard-size muffin pan or line with paper liners. Set aside.
• In a large bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
• Add melted butter, eggs, and buttermilk. Stir to combine. Just before combined, add the mini chocolate chips (adding them before the mixture is completely combined helps to keep them from sinking to the bottom during baking). Sprinkle the tops with raw sugar, if desired.
• Divide the batter evenly into 18 standard-size muffins (each will be about 3/4 full). Bake until a toothpick inserted in the center comes out clean, 15-18 minutes.°Enjoy!

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

CHOCOLATE BUTTERMILK MUFFINS

Steps:

• Preheat oven to 425 degrees.
• In large bowl, combine flour, sugar, cocoa, baking soda, and salt with a whisk.
• In another bowl, beat eggs, buttermilk, water, oil and vanilla.
• Combine wet ingredients with dry until BARELY moistened (batter will be thick).
• Fold in chocolate chips.
• Fill (not 2/3 full. Almost completely) greased or paper lined muffin cups with batter.
• Bake at 425 for 8 minute.
• Lower oven temp to 325 and bake for additional 12-17 minute or until tops are firm and muffins are done.
• Cool on wire racks immediately.

CHOCOLATE CHIP-BANANA MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
• Bake about 15 minutes or until golden brown.