A Chip Off The Block

I read somewhere once that chocolate chip cookies are the first thing most kids learn how to bake.

It’s probably true. I remember using the slice-and-bake chocolate chip cookie dough when I was little (Confession: I ate more dough than baked cookie. I still do.), eventually learning how to follow the recipe on the back of the chocolate chip bag.

Chocolate chip cookies are a classic for a reason. But there’s so much more chocolate chips can do.

Chocolate chip pancakes.

Chocolate chip banana bread.

Chocolate chip bars.

Chocolate chip cakes.

Chocolate chip muffins.

I made a batch of Buttermilk Chocolate Chip Muffins for my daughter’s Girl Scouts meeting earlier this week. The meeting was a hobby fair, where the girls and some of their family members shared their hobbies with the troop. Since my hobby is this blog, I decided to share it.

I don’t know what the girls thought about the blog, but the muffins were a hit.

BUTTERMILK CHOCOLATE CHIP MUFFINS

  • 1 ½ cups flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • Finely grated zest of ½ to 1 orange, to taste
  • 1 large egg, lightly beaten
  • ¾ cup buttermilk
  • 2/3 cup vegetable oil
  • 1 tsp vanilla
  • ¾ cup mini chocolate chips

Preheat oven to 375°F. Lightly grease or line with paper cupcake cups either 12 regular-sized cupcake tins or a variation, as you like (2 dozen or so mini cups or 6 jumbo). 

Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and orange zest in a large mixing bowl and whisk to blend. Stir in the chocolate chips.

Combine the egg, buttermilk, oil and vanilla in a large measuring cup or a bowl and whisk until well blended.

Using a rubber spatula or a wooden spoon, stir and fold the wet ingredients into the dry ingredients just until all of the dry ingredients are moistened and the batter is well blended and smooth. Do not over beat or over mix as this can lead to a tougher muffin.

Fill each muffin cup ¾ full and bake for about 20 minutes (time may vary depending on your oven and the size of the muffins) until the muffins are puffed, golden and set and a tester inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and carefully lift each muffin out of the tin and allow to cool on a rack.

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