First let me start by giving credit where credit is due, this recipe was given to me by a friend who found it on Pinterest these have got to be some of the best chocolate chip muffins I have ever eaten. I have tweaked the original recipe a bit, so here is my version.
Chloe makes them at least every 10 days or so, they freeze incredibly well all you need to do is take a muffin out of the freezer put it in the lunch bag and by snacktime it’s thawed, Voila! These are a winner winner.
1 1/4 cups buttermilk
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup granulated sugar or vanilla bean sugar
1/2 cup butter, melted
2 larges eggs beaten
1 tbsp vanilla bean paste or the best extract you can find
1 1/2 cups miniature chocolate chips
sanding sugar for sprinkling on top – makes all the difference.
Preheat oven to 425ºF. Use muffin liners or Grease a 12-cup muffin tin with non-stick cooking spray. This recipe makes 12 large and 12 mini muffins.
In a larger bowl, mix together the flour, baking powder, salt and sugar. Add the butter, eggs, vanilla, and the buttermilk. Stir JUST until a batter with lumps forms.
Fold in the chocolate chips.
Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).
Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for 2 minutes before removing from the tin and serving.
http://www.monicaskitchen.com (new website coming soon!)