First of all, before I dig into this post I just have to share a little story with y’all.
There’s something about baking muffins that makes me extremely nostalgic. Why you might ask? Because back when Luke and I first started dating, I baked him my blueberry buttermilk muffins and I seriously think that’s what sealed the deal for him! Hahahaha.
I’m not joking. When I made him those muffins, I think he was like “ this girl is wifey material.” So ladies, if you’re dating a guy you really like, make him these little sweets and you’ll be sure to steal his heart. Everyone knows a way to a mans heart is through his stomach! Lol
My buttermilk muffin recipe is a great versatile recipe that you can repeat every time and use over and over with different components. I use this base for strawberry muffins, blue berry muffins, banana nut muffins, you get the idea.
Anyway, you really can’t go wrong with this one, but I encourage you to have fun with this. If you’re not in the mood for chocolate, switch the last step for 2 cups of some type of fruit! You could add 1 cup of oatmeal, 1 cup of blueberries!
Thanks for reading
- 2 1/2 cups all purpose flour - 1 tbs baking powder - 1 tsp baking soda - 1 tsp salt - 1 stick unsalted butter, melted - 1 3/4 cup sugar - 1 cup buttermilk - 2 eggs - 2 tsp vanilla extract - 2 cups semi sweet chocolate chips
Preheat the oven to 375 degrees. Line a muffin baking dish with liners and set aside.
In a large bowl combine the flour, baking powder, baking soda and salt then set aside. In a medium bowl combine the melted butter, sugar, eggs and vanilla. Make sure the butter is melted thoroughly, but cooked so that the chocolate doesn’t melt when it’s incorporated.
With a rubber spatula begin lightly folding the wet ingredients into the dry ingredients until just combined. Finally, fold in the chocolate chip morsels gently.
Pour the mixture evenly among 12 cup liners and bake anywhere between 15-25 minutes or until golden brown on top and a toothpick comes out clean from the center of the muffin.