Brandon actually requested muffins this week, so I decided to do a blog post on them too! It’s currently 8 degrees and snowing up here, perfect for Sunday morning baking! This recipe is quick and easy, and I bet you already have the ingredients in your pantry!

Combing the flour, baking soda, salt (not pictured), baking powder and chocolate chips.

Melt butter in a microwave safe dish. This recipe calls for buttermilk, but you can use regular milk and just add 1 tablespoon of vinegar!

Whisk together the melted butter, buttermilk, sugar, eggs, and vanilla

Slowly add the wet ingredients to the dry ingredients.

Spray a muffin tin with cooking spray and fill each muffin tin to about 3/4 full.

Cook the muffins for 5 minutes on 425, then cook for 12-15 minutes on 375. I’m not sure how long these muffins hold, Brandon and I usually eat them within 3-4 days! Enjoy!

Chocolate Chip Muffins


• 2.5 cups of flour

• 1 Tablespoon baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup butter, melted and cool

• 1 cup of buttermilk (add 1 tablespoon white vinegar to any milk to make this!)

• 1 tablespoon vanilla extract

• 1.5 cups of chocolate chips

Directions

  1. Preheat oven to 425. Line a muffin tray with liners and spray with cooking spray
  2. Mix together the flour, baking powder, baking soda, salt, and chocolate chips. Set aside
  3. Melt butter in a microwave safe dish. Set aside. Add 1 tablespoon vinegar to milk.
  4. Whisk together the butter, sugar, milk, vanilla, and eggs.
  5. Slowly add the wet ingredients to the dry ingredients. Gently combine.
  6. Fill each muffin tin 3/4 full.
  7. Bake for 5 minutes at 425, then for 12-15 minutes at 375. Enjoy!

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