If you read this blog much, you may have noticed that if I mention breakfast, it usually has something to do with Jim and his pancakes. Or maybe the fact that our kids barely manage to get through a day if there aren’t any of those said pancakes in the freezer. These muffins were born on one of those days. Desperate to get my kids out the door without listening to them fuss over a breakfast they couldn’t have, I whipped these together and had them baked in short order. Sounds very June Cleaver of me, doesn’t it?
All kidding aside, I made some of these buttermilk muffins with mini chocolate chips for the kids and some without, for me. I really loved the plain ones, though they’d also be delicious with some berries tucked inside. The hint of orange zest was great, and I’ve become a real fan of the texture you get when you bake with buttermilk. Definitely a pretty versatile recipe and a good base for whatever add-ins you’d like. A good remedy for whiny kids too.
Recipe: Buttermilk Chocolate Chip Muffins
(adapted from Joy of Baking)
2 1/2 c. King Arthur white whole wheat flour (or all-purpose flour)
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
zest of one orange
1 large egg, lightly beaten
3/4 c. buttermilk
2/3 c. canola oil
1 tsp. pure vanilla extract
1/2 c. mini semisweet chocolate chips
Preheat oven to 375 degrees. Spray muffin tin with nonstick cooking spray and set aside.
In a bowl, whisk together egg, buttermilk, oil, and vanilla extract.
In another bowl, combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Fold in chocolate chips. With a rubber spatula, fold the wet ingredients into the dry ingredients. Stir until just combined, being careful to not overmix.
Fill each muffin cup almost full of batter. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool in pan for 5 minutes. Dust with powdered sugar, if desired.
Makes 12 muffins.