We make these muffins when I need to use up buttermilk. I feel like I’m always saying that, but it’s true. I almost always have buttermilk in the fridge and then I’m scrambling to use up the last cup or so. I might be slightly obsessed with it. I believe I’ve stated before that buttermilk is a gift from God. I stand by that statement. If a baked good calls for milk, chances are I’m replacing le lait with buttermilk.
You can make these as regular size muffins or you can make them minis as we did for Munchie’s classmates today. She chose to bring in these muffins, tangerines, and cheese cut into birds, whales, cars, butterflies, and flowers.
These are perfect when you want just a bit of chocolate in the morning (wink). Sometimes you just need a bit, right? As with all minis, be sure not to over bake them as they’ll dry out quickly.
Munchie’s Mini Chocolate Chip Muffins
- 2 cups flour
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 eggs, beaten
- 2 tsp vanilla
- 2/3 cup buttermilk
- 1 stick unsalted butter, melted
- 1 cup semi-sweet chocolate chips (or your chips of choice; mini chocolate chips also work well in the minis)
Preheat your oven to 375°. Line muffin pans with liners or grease the pans lightly. Set aside. Combine the flour, sugars, salt, baking powder, and cinnamon in a large bowl. Make a well in the center of the mixture and set aside. In another bowl mix together the eggs, vanilla, and buttermilk. Slowly add the butter (try to cool the melted butter a bit before adding, but this helps temper it) while mixing/whisking. Pour the liquid mixture into the well of the dry mix bowl and mix together until combined. Stir in the chocolate chips. Scoop batter into muffin pans and bake for about 10-12 minutes (note: longer if making regular size muffins, about 15-20 minutes) or until a toothpick inserted in the center comes out clean. *Keep an eye on the minis so as not to over-bake them.