Chocolate Chip Muffins

           The other day I went to the HEB to pick up some groceries for dinner. I drug my husband aisle through aisle, even making him circle back to pick up items I forgot on my list, only to find out I forgot the poptarts he takes to work every morning for breakfast! So while he was at work, I whipped up these muffins with items I had at home. Simple and fun, this recipe is like making chocolate chip cookies, but with different measurements and a secret ingredient that is the key for awesome muffins and cupcakes-- buttermilk! if you don't have buttermilk on hand, don't fret. With a tablespoon of lemon juice and a cup of milk, you can make it yourself! Just let the mixture sit for about five minutes or until it begins to curd. Now you have buttermilk to make these delicious muffins!

Prep time: 5 mins.        Cooktime: 13-15 mins.        Yields approx. 1 dozen

Chocolate Chip Muffins

Ingredients: 

1/2 cup butter (1 stick), melted

1 cup sugar

1 cup buttermilk

1/4 cup brown sugar

2 large eggs

2 cups flour

1 tsp baking soda

1 tbsp baking powder

1 1/2 cups chocolate chips

1. preheat the oven to 375 degrees and place cupcake liners in the cupcake tin.

2. In a medium mixing bowl whisk together sugars, melted butter, eggs, and buttermilk.

3. Add the baking soda, baking powder, and flour, stirring in the flour a little bit at a time.

4.Lastly, stir in the chocolate chips. The batter should be creamy and smooth, almost resembling cookie dough.

5. Scoop two tablespoons of batter into each cupcake liner and bake for 13-25 minutes at 375 degrees or until slightly golden. To check if they are done, lightly tap the tops of the muffins. If your fingers bounce back up they are done!

Cooking confession: When I was a little kid, I used to only let my younger siblings help me make box muffins if they referred to me as "Chef master Carley".