These chocolate chip muffins, adapted from the Double Chocolate Muffins recipe in The Joy of Cooking (pg. 636), are an integral part of the breakfast of champions. I made them recently when I was helping some friends out with crafts services (fooooood) on a commercial shoot. (I also made Oatmeal Bran Muffins on request.) I was in charge of baking, natch, and I figured what’s more universal for breakfast than chocolate chip muffins? I have attempted these from other recipes in the past, nothing to write home about, but this one was spot on.
I highly recommend you make these for the people in your life that need chocolate to help get them going in the morning. A lot of us do!
CHOCOLATE CHIP MUFFINS – makes 12
- 1+3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 1/2 cup (1 stick) butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 cup chocolate chips
Preheat your oven to 350ºF and line 12 muffin tins with paper (optional). Whisk your dry ingredients – flour, baking soda, and salt – together in a bowl. Next, combine your buttermilk and vanilla.
In a mixer, or by hand, cream together the brown sugar and butter until fluffy.
Add your egg and then mix in until it’s completely incorporated. Alternating, using the dry-wet-dry method, add your dry ingredients in 3 parts and the wet ingredients in 2 parts until the batter is almost combined. Then, throw in the chocolate chips – be careful not to over-mix (especially important for muffins and cupcakes!).
Fill the muffin cups equally with batter. As you see below, mine look about 3/4s full. Then bake at 350ºF for 25-30 minutes, or until they turn golden brown and pass a toothpick test.
Let them cool in the tins for a bit before transferring them onto a rack. While I don’t recommend eating these piping hot, they do taste rather delightful while they are still warm. (Or when they’re cold, or with coffee, or pretty much just all the time.)
Please get these on your plates as soon as you can!