These Chocolate Chip Muffins reminds me of my childhood. Growing up, my mom would make these muffins on Sunday’s after church. My brother and I always made sure we were on our BEST behavior at church so that when we got home we could have one or two of these amazing Chocolate Chip Muffins.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup brown sugar
- 1/2 (1 stick) cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 1/2 cups mini chocolate chips
- additional mini chocolate chips, for topping
PRE-STEP: Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
STEP 1: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
STEP 4: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!
STEP 5: Stir in mini chocolate chips.
STEP 6: Using an ice cream scooper, scoop muffin batter into prepared muffin tins.Press additional mini chocolate chips onto the tops of each muffin.
STEP 8: Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
STEP 9: Let muffins cool for 5-10 minutes before enjoying!
* Store muffins in a covered container at room temperature for 3 days. Muffins can be frozen up to 3 months.
Full Recipes >> deliciouslysprinkled.com