Buttermilk Chocolate Chip Muffins

 

After Spud made his croissants, I found myself with quite a lot of leftover buttermilk, since I always start with homemade butter.

The kids were surprisingly unenthusiastic about Buttermilk Biscuits (probably because we had croissants) or pancakes (weird), so I put my thinking cap on.

I decided on Buttermilk Pie, and then remembered that it took less than half the buttermilk I had on hand. Ugh.  I still made the pie, but then started thinking about what I could make and eventually decided on buttermilk muffins.

You guys! The buttermilk adds the perfect tenderness and slight tanginess that I never knew I was missing.  These are so delicious and perfect for your next brunch!

Recipe Note:

If using homemade buttermilk (byproduct of making homemade butter from cream) or regular milk, add 1 tablespoon lemon juice.

Buttermilk Chocolate Chip Muffins

Recipe from Live to Sweet

2 ½ cups flour

1 cup granulated sugar

2 ½ teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) butter, melted and slightly cooled

2 eggs

1 ¼ cups buttermilk (see note)

1 cup mini chocolate chips

Preheat oven to 400 degrees and line muffin tins with paper liners

Place the flour, sugar, baking powder, and salt in the bowl of a stand mixer.  Use the paddle attachment to mix.

Add the butter, eggs, and buttermilk.  Stir on low until mixed (do not overbeat).  Add the chocolate chips and stir until mixed.

Divide the batter into the prepared muffin tins.  Bake for 16-20 minutes or until lightly browned and a toothpick inserted into the center comes out clean.  

Cool in muffin tins 10 minutes before removing and cooling completely on wire racks.

Makes 24 muffins