My kids love muffins and I used to buy the grocery store 4-pack. Now that we are trying to be more aware of what we eat and what's in what we eat, I attempt to make as much as possible. I've adapted a recipe from How to Cook Everything for these muffins. Check back again to see if they've been improved.
Double Chocolate Buttermilk Muffins
makes 12 regular or 30 mini muffins
6 T. butter, room temperature
3/4 c. brown sugar, packed
1 c. buttermilk
1 t. vanilla
2 T. brewed coffee, cooled
3/4 c. whole wheat flour
1 1/4 c. AP flour
3 t. baking powder
1/4 t. baking soda
1/2 t. salt
4 T. unsweetened cocoa
1 c. chocolate chips
1. Preheat oven to 400 degrees. Grease muffins pans (2 regular or mini muffin).
2. Cream butter and sugar.
3. Whisk buttermilk, eggs, vanilla, and coffee granules to combine. On waxed paper, place flour, baking powder, salt, and cocoa.
4. Alternately add 1/3 of the wet and dry ingredients, mixing well after each.
5. Stir in chocolate chips and scoop into muffin pans. Bake 12 - 15 minutes for minis and 18-20 minutes for regular sized pans.
6. Cool on wire rack.